Chinese Wonton Noodle Soup Recipe

Recipe of Chinese Wonton Noodle Soup

A steaming bowl of Chinese Wonton Noodle Soup will transport you to the bustling streets of Hong Kong or Shanghai. Fragrant, slurp-worthy, and brimming with umami, this classic Chinese dish combines delicate wontons, springy egg noodles, and a soul-soothing broth.

Ingredients for 7-8 servings:

For the stock:

  • 1 kg chicken necks or chicken carcasses
  • 2-3 cm ginger, cut in slices
  • 2 spring onions (scallions)
  • 4 cloves garlic
  • 2 l water

For wonton dumplings:

  • 175 gr pork or chicken, minced
  • 175 gr shrimps, shelled, deveined and minced
  • 150 gr cabbage, finely chopped
  • 3 spring onions (scallions), chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons Shaoxing cooking wine (you can replace Shaoxing with dry sherry)
  • 1 teaspoon sugar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, grated
  • 1 tablespoon corn starch
  • 1 pinch of white pepper powder or black pepper powder
  • 1 package wonton wrappers

For the soup:

  • 300-350 gr egg noodles (50 gr per person), cooked
  • 6-7 small pak choi (bok choy)

 Preparation instructions:

  1. Prepare chicken stock:
    • Soak chicken necks or carcasses in cold water for 30 minutes to remove blood.
    • Boil chicken necks 2-3 minutes, then rinse thoroughly.
    • Add 2 litres of cold water to the pot with chicken necks and bring to a boil.
    • Skim off foam and reduce heat to a simmer.
    • Add sliced ginger, spring onions, crushed garlic, salt, and pepper.
    • Simmer gently for 1 hour, then strain through a fine sieve. Set aside.
  2. Make wonton filling:
    • Mix minced pork or chicken, minced shrimps, chopped spring onions, finely chopped salted cabbage (squeeze the cabbage dry), soy sauce, sesame oil, Shaoxing wine, sugar, grated ginger, grated garlic, corn starch, and white pepper powder.
  3. Wrap dumplings:
    • Place a wonton wrapper on your left hand.
    • Lightly wet edges with cold water.
    • Add 1 teaspoon of filling in the centre.
    • Fold the wrapper in half to form a triangle and seal edges.
    • Arrange dumplings on baking paper.
  4. Prepare the soup:
    • Cook noodles separately, drain, and set aside.
    • Add wonton dumplings to the chicken stock and cook for 5-6 minutes.
    • Season with soy sauce to taste.
  5. Assemble the bowl:
    • Place cooked noodles and blanched pak choi in each serving bowl.
    • Ladle wonton soup over noodles.
    • Garnish with sesame oil, soy sauce, spicy oil, sesame seeds, micro plants, and green onion.
    • Use your chopsticks, savour the aroma, and enjoy!