Hong Kong-Style Wonton Noodle Soup (Găngshì Yúntūn Miàn 港式雲吞麵)
By David YuPublished on February 14, 2024
Time
1 hour
Yield
Serves 4 to 6
Ingredients
BROTH
4 pounds chicken wings 3½ quarts water 1 (1-inch) piece ginger, sliced into ¼-inch-thick rounds2 scallions, cut into 2-inch lengths1½ teaspoons table saltSOUP
1 teaspoon vegetable oil 12 large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and shells reserved4 cups chicken broth (see note)2 cups water ¼ teaspoon plus ⅛ teaspoon table salt, divided1 teaspoon dried flounder fish powder1 tablespoon soy sauce, divided¼ teaspoon white pepper, divided4 ounces ground pork 1 scallion, minced1 tablespoon Shaoxing wine ½ teaspoon toasted sesame oil, plus extra for serving2 teaspoons oyster sauce 24 (3‐inch) square wonton wrappers 2 heads baby bok choy (4 ounces each), greens separated6 ounces fresh thin wonton noodles Chinese red vinegar (optional)Before You Begin
Look for freshly ground pork, sold in bulk at the butcher’s counter, which has more fat and a coarser texture compared to pre-packaged pork. We prefer homemade chicken broth; however, store-bought broth can be substituted. (If you are using a different homemade broth or store-bought, just skip the broth ingredients and instructions 1 and 2.) This broth makes 2 quarts (8 cups). Extra broth can be refrigerated for up to one week or frozen for up to three months. If flounder powder is unavailable, it can be omitted, though the soup will not be as full-bodied. Don’t substitute flounder fish seasoning (which contains added salt and flavorings) or powders made from other varieties of fish. This recipe is from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese).
Instructions
- Bring chicken and water to boil in large stockpot or Dutch oven over medium-high heat, skimming off any scum that comes to surface. Reduce heat to low and simmer gently for 3 hours.
- Add ginger, scallions, and salt and continue to simmer for 2 hours. Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible; discard solids. Let broth settle for about 5 minutes, then, using wide, shallow spoon, skim excess fat from surface. (Cooled broth can be refrigerated for up to 4 days or frozen for up to 1 month.)
- Heat vegetable oil in large saucepan over high heat until shimmering. Add reserved shrimp shells and cook, stirring frequently, until shells begin to turn spotty brown, about 2 minutes. Add broth, water, and ¼ teaspoon salt and bring to boil. Off heat, stir in ½ teaspoon flounder powder and let steep for 15 minutes. Strain broth through fine-mesh strainer and return to now-empty saucepan. Stir in 2 teaspoons soy sauce and ⅛ teaspoon pepper. Cover and keep warm.
- Halve each shrimp crosswise; set aside. Using wooden spoon or 4 bundled chopsticks, vigorously stir pork in medium bowl until it has stiffened and started to pull away from sides of bowl and has slightly lightened in color, about 5 minutes. Stir in scallion, Shaoxing wine, sesame oil, oyster sauce, remaining 1 teaspoon soy sauce, remaining ½ teaspoons flounder powder, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until well combined.
- Lightly dust parchment paper-lined rimmed baking sheet with flour. Working with 6 wrappers at a time, place heaping ½ teaspoon pork filling in center of each square, then top with 1 piece of shrimp and gently press into filling. Form wontons by gathering corners of wrapper around filling and pinching dough tightly just above filling to seal; leave ends of wrapper unsealed. Transfer wontons to prepared sheet, cover with damp kitchen towel, and repeat with remaining wrappers and filling in 3 batches. (Wontons can be refrigerated for up to 24 hours or frozen on sheet until solid, then transferred to zipper-lock bag and stored in freezer for up to 1 month. Do not thaw frozen dumplings before cooking; increase simmer time to about 6 minutes.)
- Meanwhile, bring 4 quarts water to boil in Dutch oven. Add bok choy and cook until tender, about 1 minute. Using slotted spoon or spider skimmer, transfer bok choy to plate. Return water to boil, add wonton noodles, and cook until just tender. Using slotted spoon, transfer noodles to colander and rinse thoroughly; divide noodles among serving bowls. Return water to boil, add wontons, and cook until translucent and tender and float to the top, about 4 minutes. Using slotted spoon, divide wontons among bowls and top with bok choy.
- Return broth to boil over high heat, then ladle over bok choy, noodles, and dumplings. Serve with vinegar, if using, passing extra sesame oil separately.
for the broth
for the soup
Time
1 hourYield
Serves 4 to 6Ingredients
BROTH
SOUP
Test Kitchen Techniques
Ingredients
BROTH
SOUP
Test Kitchen Techniques
Ingredients
BROTH
SOUP
Test Kitchen Techniques
Why This Recipe Works
Wontons in Hong Kong mean something different from wontons everywhere else. The problem with the word “wonton” is it’s become a catchall term for any Chinese-sounding meat-filled dumpling. In Hong Kong, wontons are a very specific construct. It translates to “swallowing clouds”—plump, bouncy, cumulus-shaped dumplings of fresh prawns and pork. These are always served in a seafood-sweet and savory broth with thin egg noodles and a splash of red vinegar. Making a homemade chicken broth with gelatin-rich chicken wings coaxed out rich flavor, full body, and a luscious consistency.
Before You Begin
Look for freshly ground pork, sold in bulk at the butcher’s counter, which has more fat and a coarser texture compared to pre-packaged pork. We prefer homemade chicken broth; however, store-bought broth can be substituted. (If you are using a different homemade broth or store-bought, just skip the broth ingredients and instructions 1 and 2.) This broth makes 2 quarts (8 cups). Extra broth can be refrigerated for up to one week or frozen for up to three months. If flounder powder is unavailable, it can be omitted, though the soup will not be as full-bodied. Don’t substitute flounder fish seasoning (which contains added salt and flavorings) or powders made from other varieties of fish. This recipe is from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese).
Instructions
- Bring chicken and water to boil in large stockpot or Dutch oven over medium-high heat, skimming off any scum that comes to surface. Reduce heat to low and simmer gently for 3 hours.
- Add ginger, scallions, and salt and continue to simmer for 2 hours. Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible; discard solids. Let broth settle for about 5 minutes, then, using wide, shallow spoon, skim excess fat from surface. (Cooled broth can be refrigerated for up to 4 days or frozen for up to 1 month.)
- Heat vegetable oil in large saucepan over high heat until shimmering. Add reserved shrimp shells and cook, stirring frequently, until shells begin to turn spotty brown, about 2 minutes. Add broth, water, and ¼ teaspoon salt and bring to boil. Off heat, stir in ½ teaspoon flounder powder and let steep for 15 minutes. Strain broth through fine-mesh strainer and return to now-empty saucepan. Stir in 2 teaspoons soy sauce and ⅛ teaspoon pepper. Cover and keep warm.
- Halve each shrimp crosswise; set aside. Using wooden spoon or 4 bundled chopsticks, vigorously stir pork in medium bowl until it has stiffened and started to pull away from sides of bowl and has slightly lightened in color, about 5 minutes. Stir in scallion, Shaoxing wine, sesame oil, oyster sauce, remaining 1 teaspoon soy sauce, remaining ½ teaspoons flounder powder, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until well combined.
- Lightly dust parchment paper-lined rimmed baking sheet with flour. Working with 6 wrappers at a time, place heaping ½ teaspoon pork filling in center of each square, then top with 1 piece of shrimp and gently press into filling. Form wontons by gathering corners of wrapper around filling and pinching dough tightly just above filling to seal; leave ends of wrapper unsealed. Transfer wontons to prepared sheet, cover with damp kitchen towel, and repeat with remaining wrappers and filling in 3 batches. (Wontons can be refrigerated for up to 24 hours or frozen on sheet until solid, then transferred to zipper-lock bag and stored in freezer for up to 1 month. Do not thaw frozen dumplings before cooking; increase simmer time to about 6 minutes.)
- Meanwhile, bring 4 quarts water to boil in Dutch oven. Add bok choy and cook until tender, about 1 minute. Using slotted spoon or spider skimmer, transfer bok choy to plate. Return water to boil, add wonton noodles, and cook until just tender. Using slotted spoon, transfer noodles to colander and rinse thoroughly; divide noodles among serving bowls. Return water to boil, add wontons, and cook until translucent and tender and float to the top, about 4 minutes. Using slotted spoon, divide wontons among bowls and top with bok choy.
- Return broth to boil over high heat, then ladle over bok choy, noodles, and dumplings. Serve with vinegar, if using, passing extra sesame oil separately.
for the broth
for the soup
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