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Hong Kong Style Wonton Noodle Soup
A comforting and flavorful noodle soup featuring delicate shrimp and pork wontons, thin egg noodles, and a rich, savory broth. This is a quintessential Hong Kong comfort food.
🧂 Składniki
- 50 pieces Wonton Wrappers
- 250 g Ground Pork(lean)
- 200 g Shrimp(peeled, deveined, and finely chopped)
- 50 g Water Chestnuts(finely chopped)
- 2 stalks Scallions(finely chopped)
- 1 tbsp Ginger(minced)
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 0.5 tsp White Pepper
- 300 g Egg Noodles(thin, alkaline)
- 1.5 L Chicken Broth
- 1 tbsp Dried Shrimp(rinsed)
- 200 g Pork Bones(for broth (optional))
- 200 g Gai Lan (Chinese Broccoli)(trimmed)
- 1 tbsp White Soy Sauce(for broth)
- to taste Salt
👨🍳 Instrukcje
- 1
Prepare the wonton filling: In a bowl, combine ground pork, chopped shrimp, water chestnuts, scallions, ginger, soy sauce, sesame oil, and white pepper. Mix well until everything is thoroughly combined.
💡 Wskazówki profesjonalistów: Mix in one direction for a better texture. - 2
Assemble the wontons: Place a teaspoon of filling in the center of a wonton wrapper. Moisten the edges with water and fold the wrapper to form a wonton. Repeat with remaining wrappers and filling.
💡 Wskazówki profesjonalistów: Don't overfill the wrappers to prevent them from breaking. - 3
Prepare the broth: In a large pot, combine chicken broth, dried shrimp, and pork bones (if using). Bring to a boil, then simmer for at least 30 minutes. Strain the broth and discard solids. Season with white soy sauce and salt to taste.
⏱️ 30 minutes - 4
Cook the wontons: Bring a pot of water to a boil. Gently add the wontons and cook for 3-5 minutes, or until they float to the surface and are cooked through.
⏱️ 5 minutes - 5
Cook the noodles: In a separate pot of boiling water, cook the egg noodles according to package directions until al dente. Drain well.
💡 Wskazówki profesjonalistów: Rinse noodles briefly in cold water to stop cooking and prevent sticking. - 6
Blanch the gai lan: In the same pot used for noodles (or a fresh one), blanch the gai lan for 1-2 minutes until tender-crisp. Drain.
⏱️ 2 minutes - 7
Assemble the soup: Divide the cooked noodles among four serving bowls. Ladle the hot broth over the noodles. Top with the cooked wontons and blanched gai lan.
💡 Wskazówki profesjonalistów: Serve immediately for the best experience.
💡 Wskazówki profesjonalistów
- ✓For a richer broth, simmer pork bones for longer.
- ✓Ensure wonton wrappers are fresh for easier folding.
- ✓Adjust seasoning of the broth to your preference.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a dash of chili oil for a spicy kick.
- Include slices of char siu (barbecued pork) for added protein.
- Use different types of noodles, such as rice noodles.