For the Wontons (Makes 34 to 36 wontons)
- 1/2 lb peeled and deveined shrimp, finely chopped
- 1/2 lb ground pork or ground chicken
- 1 tbsp shaoxing wine or dried sherry
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp grated garlic (approximately 3 cloves)
- 2 tsp grated ginger
- 2 to 3 green onions, finely chopped
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 34 to 36 square wonton wrappers
For the Noodle Soup (Makes 2 servings)
- 4 large slices ginger
- 2 cloves garlic, crushed
- 2 green onions
- 1 dried shiitake mushroom
- 5 cups chicken stock
- 2 tsp soy sauce
- 2 tsp fish sauce
- 2 to 4 heads bok choy or 4 oz of any veggies you like
- 2 portions egg noodles, I’m using precooked & ready to use egg noodles but you can also use dried or fresh one
- In a mixing bowl, combine all ingredients for wontons except the wonton wrappers. Mix well with fork or chopsticks in one circular direction.
- Bring one dumpling wrapper at a time one your palm and we the edges slightly with water. Place 1 heaping teaspoon filling in the middles and fold by bring all the edges together. No special skill required for this type of wonton, just makes sure it’s well sealed.
- If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touching. Then freeze them a couple hours. Transfer frozen dumplings in a air tight plastic bag and seal tight. Keep it freeze.
- When then wontons are ready, it’s time to make the noodle soup!
- In a medium – large pot (for 2 portions), combine ginger, garlic, green onions, shiitake and chicken stock. Cover and bring it to boil, reduce heat to medium low and simmer for 5 to 10 minutes.
- Meanwhile cut the bok choy into quarter.
- Remove all solid ingredients and discard except shiitake. Slice the shiitake and set aside, because we’re going to serve in the soup!
- Season the soup with soy sauce and fish sauce. You can use only soy sauce if you want, I just prefer the flavor from both.
- Cook the egg noodles and bok choy in a separate boiling water, if you are cooking large amount or/and your egg noodles are dried or fresh one with lots of starch around.
- I’m using precooked egg noodles, so just cooked in the soup for 1 minute. Removed from the soup and place in a serving bowl. I also cook the bok choy in the soup for 2 to 3 minutes or until it’s done as you desired. Remove from the soup and place on top of the noodles. Now is the time to place sliced shiitake in the bowl.
- Carefully add wontons (5 per serving) into soup and cook for 5 to 6 minutes. Taste the soup and add salt and pepper to your taste at this point.
- Pour the wontons with the soup over the prepared noodles and veggies. Garnish with chopped green onions if you like. Enjoy!