Cantonese Pork and Shrimp Wonton Noodle Soup

What you need

• 1.2 l (5 cups) chicken stock
• 15 g (1/2 oz) dried shrimp
• 25 g (1 oz) fresh ginger, 3 slices for the broth, the rest finely grated
• 1 tsp sugar
• 150 g (5 oz) ground pork, not too lean
• 150 g (5 oz) raw shrimp, peeled and deveined
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 2 tsp toasted sesame oil, 1 tsp for the filling, 1 tsp for the bowls
• 3/4 tsp white pepper, ground
• 1 1/2 tsp salt, 1/2 tsp for the filling, the rest for the broth, to taste
• 24 thin square wonton wrappers
• 300 g (10 oz) fresh thin egg noodles
• 200 g (7 oz) choy sum, cut into 8 cm (3 in) lengths
• 2 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Put the stock, dried shrimp, ginger slices and sugar in a pot. Simmer gently for 15 min while you make the wontons.

2. 2

   Strain the broth back into the pot, discarding the solids. Season with 1 tsp of the salt and 1/4 tsp of the white pepper, then keep it hot.

3. 3

   Chop the shrimp coarsely into pea-sized pieces.

4. 4

   In a bowl, combine the pork, shrimp, grated ginger, soy sauce, Shaoxing wine, cornstarch, 1 tsp of the sesame oil, 1/2 tsp of the salt and 1/4 tsp of the white pepper. Stir in one direction for 2 min, until the mixture turns sticky and holds together.

5. 5

   Set a heaped teaspoon of filling (about 12 g) in the middle of a wrapper and dampen the edges with water.

6. 6

   Gather the wrapper up around the filling and pinch it closed just above the meat, so the top forms a frilly purse. Set it on a parchment-lined tray.

7. 7

   Repeat with the remaining wrappers to make 24 wontons.

8. 8

   Bring a large pot of water to a rolling boil. Blanch the choy sum until bright green, about 1 min, and lift it out.

9. 9

   Loosen the noodles and boil them for 30-40 sec, until just springy. Drain, rinse briefly under cold water, then dip them in the boiling water for 5 sec and drain well.

10. 10

    Divide the noodles among 4 bowls.

11. 11

    Drop the wontons into the boiling water. When they float, cook 2 min more, 4-5 min in total, until the filling is cooked through with no pink inside.

12. 12

    Lift out the wontons with a slotted spoon and share them among the bowls with the choy sum.

13. 13

    Ladle the hot broth over, then top with the scallions, a drizzle of sesame oil and a pinch of white pepper.

Imported from elmundoeats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.