Shrimp and pork wonton noodle soup

Step 1/5

• scallion
• 10 g ginger
• 100 g shrimp
• 200 g ground pork
• 2 tsp toasted sesame oil
• 1½ tbsp Shaoxing wine
• 1 tsp starch
• salt
• white pepper

• cutting board
• knife
• bowl

Mince scallions and ginger. Roughly chop shrimp. Add ground pork, sesame oil, Shaoxing wine, starch, ginger, and half the scallions to a bowl. Season with salt and white pepper. Mix until very well combined and paste-like, then stir in shrimp.

Step 2/5

• 25 wonton wrappers

• bowl

Set a small bowl of water beside the bowl with the filling. Add approx. 1 tsp of filling to each wonton wrapper. Dip your forefinger into the water and use it like a paintbrush to brush two edges of the wonton wrapper. Fold into a triangle, then use your wet finger again to brush some water onto one of the bottom edges of the wonton and fold again. Repeat until all wonton wrappers and filling are gone.

Step 3/5

• 800 ml chicken stock
• 200 g wonton noodles

• 2 pots
• chopsticks

Add chicken stock to a pot and over medium heat. Bring another large pot of water to boil. Once boiling, add wonton noodles and cook according to the package instructions. Use chopsticks to remove the noodles and divide between serving bowls.

Step 4/5

• slotted spoon

Add wontons to the water you boiled the noodles in, working in batches. Cook for approx. 5 min., or until the wrapper is translucent and the pork filling is no longer pink. Use a slotted spoon to drain, and add wontons to the bowls with the noodles.