A hot bowl of wonton noodle soup is perfect for any time of day. I grew up eating Hong Kong-style wontons and never truly appreciated them until I made them from scratch at home. It’s a rather labor intensive, but rewarding experience. The recipe handed down to me uses shrimp. The ones I used to make at the family restaurant was made with a blend of shrimp and fatty pork. Making the wonton noodle stop consists of four parts: making the broth, making the wontons, cooking the noodles, and finally, putting it altogether.
1 oz of dried shrimp skin (this is different from regular dried shrimp). It is called ‘ha pei’ in Cantonese, ‘xia pee’ in Mandarin. See packaging below.
8 cups of water
1.5 tablespoons of chicken bouillon powder (I use Lee Kum Kee brand)
1 teaspoon of soy sauce for color.
4 green onions, chopped into small slices.
Making the Broth
Wonton wrappers. If the wrappers are frozen, thaw at room temperature, do not defrost them in the microwave. Keep them in the package until ready for use.
1.5 pounds of peeled and deveined shrimp (makes around 75 – 85 wontons). Peeling and deveining shrimp is a labor intensive process. Have someone help, if possible.
1/2 teaspoon salt
1 teaspoon sesame oil
2 teaspoons chicken bouillon powder
Making the Wontons
Wonton Noodles: If the noodles are frozen, thaw at room temperature, do not defrost in the microwave.
Cooking the Noodles
PUTTING IT ALTOGETHER
First, reheat the broth in a separate pot (not pictured).