Homemade Wonton Noodle Soup with Shrimp and Pork Wontons
A cozy bowl of wonton noodle soup with juicy shrimp and pork wontons, springy egg noodles, tender bok choy, and a flavorful chicken broth. Make extra wontons to freeze for a quick and comforting meal anytime!
Ingredients
Shrimp and Pork Wontons (Makes About 70)
- ½ lb shrimp peeled, deveined, and roughly chopped
- 1 lb ground pork Medium ground pork works best for juicy wontons, but lean ground pork works too
- ½ tsp sugar
- ½ tsp salt 3g, or more to taste
- ¼ tsp white pepper
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 4 tsp cornstarch
- 3 tbsp water or unsalted chicken stock
- 1 tbsp sesame oil
- 4 green onions finely chopped
- About 70 square wonton wrappers yellow wonton wrappers or white Shanghai-style wrappers
Wonton Noodle Soup (2 Servings)
- 12 prepared shrimp and pork wontons
- 4 cups low-sodium or unsalted chicken stock
- 5 oz fresh wonton egg noodles (or other Chinese egg noodles) 140g
- 6 whole shrimp peeled and deveined
- 3 slices ginger
- 2 scallions white parts for broth and green parts for garnish
- 1 tsp fish sauce or more to taste
- ⅛ tsp white pepper
- Salt to taste
- 4 baby bok choy halved
- Homemade chili oil or chili sauce for topping (optional)
Instructions
Make the Shrimp and Pork Wontons
- Prepare the filling: Roughly chop the shrimp to keep some texture. Combine with ground pork, sugar, salt, white pepper, soy sauce, oyster sauce, cornstarch, water or chicken stock, and sesame oil. Stir in one direction until the filling becomes sticky. Mix in the green onions last.
- Wrap the wontons: Place about ½ tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold in half to form a rectangle, and press firmly to seal. Wet one bottom corner, bring the two bottom corners together, and press to seal. Repeat with the remaining filling.
Make the Wonton Noodle Soup
- Prepare the broth: Simmer chicken stock with ginger and scallion whites for 10–15 minutes. Season with fish sauce, white pepper, and salt to taste. Add the 6 whole shrimp and cook for 2–3 minutes, until pink, opaque, and fully cooked. Turn off the heat and set aside.
- Cook the bok choy, noodles, and wontons: Bring a large pot of water to a boil. First, blanch the bok choy for 30–60 seconds, then remove and set aside. Next, cook the noodles in the same pot according to package instructions. Drain, rinse briefly under cold water, and set aside. Finally, cook 12 wontons in the same pot for 4–6 minutes, or until they float to the surface and the filling is fully cooked. Remove with a slotted spoon.
- Assemble the soup: Reheat the broth until hot. Divide the noodles, wontons (6 per bowl), shrimp (3 per bowl), and bok choy between two bowls. Pour the hot broth over everything and finish with chopped scallion greens and chili oil. Serve immediately.
Notes
- Wonton wrappers: Both yellow wonton wrappers and white Shanghai-style wrappers work well. Yellow wrappers tend to be firmer and chewier, while white Shanghai-style wrappers are usually softer and more tender.
- Noodles: Thin wonton egg noodles are my favorite for their springy texture, but other Chinese egg noodles work too. Fresh or dried are both fine; adjust the amount and cooking time according to the package.
- Shrimp texture: Roughly chop the shrimp instead of mincing it finely for a little texture in the filling.
- Green onions: Add them last to avoid crushing them during mixing and preserve their fresh flavor and aroma.
- Flavorful broth: Cooking the whole shrimp in the chicken stock adds natural sweetness and extra flavor.
- Clear broth: Cook the wontons and noodles separately from the broth to prevent cloudiness.
- Doneness: Wontons floating to the surface doesn't always mean they're fully cooked. Make sure the pork filling reaches 160°F (71°C).