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Shrimp and pork wonton noodle soup

Based on 6 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“This is a simplified version of one of my favorite soups in the world. The wontons are the perfect mouthful, surrounded by savory broth and served with plenty of chewy egg noodles. Use white pepper if you have it, otherwise black pepper will suit just fine. There will be enough filling for about 25 wontons, which you can easily freeze for later in a resealable plastic bag. Cook them in boiling water from frozen until hot all the way through.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
100 g shrimp
200 g ground pork
25 wonton wrappers
scallions
10 g ginger
2 tsp toasted sesame oil
1½ tbsp Shaoxing wine
1 tsp starch
800 ml chicken stock
200 g wonton noodles
salt
white pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls
  • 2 pots
  • chopsticks
  • slotted spoon
  • ladle

Nutrition per serving

Cal
1027
Protein
44 g
Fat
21 g
Carb
161 g
  • 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.

  • Step 5/5

    • ladle

    Use a ladle to spoon hot chicken broth over the bowls of noodles and wontons. Sprinkle with remaining scallions and enjoy!