240gShrimp, peeled and deveined, cut into small chunks
120gPork, ground
2Green Onions, chopped
1Egg
1tspGinger, minced
1tspGarlic, minced
1tspCornstarch
2tspLight Soy Sauce
2tspOyster Sauce
2tspFish Sauce
2tspSesame Oil
2tspChinese Cooking Wine (Shaoxing Wine)
1/2tspSugar
1/4tspSalt
1/4tspGround Black Pepper
The Broth
1whole Chicken
2tbspVegetable Oil
8cupsWater
4slices of Ginger
4Garlic Cloves, crushed
1tspSichuan Peppercorns, crushed
4Star Anise
1Green Onion
1tbspLight Soy Sauce
1tbspFish Sauce
1/4tspGround Black Pepper
Pinches of Salt
One Portion of Wonton Noodle Soup
1portion Egg Noodles
6Wontons
3Shiitake Mushrooms, small (or 1 large one)
1Bok Choy, cut in half-lengthwise
2cupsChicken Broth
2tspLight Soy Sauce
2tspFish Sauce
Instructions
Make the Broth
In a Dutch Oven or a heavy-bottom soup pot, add the Vegetable Oil on medium heat. Add the Garlic and Sichuan Peppercorns. Stir-fry for about 2 minutes until fragrant.
Add the Ginger, Green Onion, the Whole Chicken, Water, pinches of Salt, and Star Anise.
Bring to a boil on high heat. Then lower to medium-heat and simmer for about 3 hours.
Remember to check on the broth and strain off the extra floating fat once in a while and make sure the chicken is not boiling.
Make the Wontons
In a mixing bowl, mix together all the ingredients: chunks of Shrimp, ground Pork, Green Onions, Egg, Ginger, Garlic, Light Soy Sauce, Oyster Sauce, Fish Sauce, Sesame Oil, Cornstarch, Chinese Cooking Wine, Sugar, Salt and Ground Black Pepper. Mix well.
Prepare a small bowl of water. Dip your fingertips into the water bowl and wet the edges of one of the wrappers. Add a heaping 1/2 tsp of filling in the center. Then wrap it into a round shape and pinch the edges (Please watch my video instruction to learn my two favorite ways of wrapping the wontons).
Repeat the same procedure. This recipe can make 38-40 medium-size wontons.
Assemble the Wonton Noodle Soup (2 servings at a time!)
Remove the Chicken from the pot and set aside.
Strain the Chicken Stock into another pot and set to medium heat. Add the Light Soy Sauce, Fish Sauce, and Ground Black Pepper. Give it a taste to see if you need to add a pinch of Salt.
Turn to medium high heat. Cook two portions of Egg Noodles in the broth until cooked through. Remove and place it in two serving bowls.
Put the Bok Choy and the Shiitake Mushrooms in the broth for a few minutes. Remove and place them in the serving bowls.
Cook 12 Wontons in the broth for 5-6 minutes. When placing them into the pot, remember to rotate them to prevent sticking. Once cooked, place 6 Wontons into each serving bowl.
Add the Light Soy Sauce and Fish Sauce to each bowl. Then add 2 cups of Broth separately.
Garnish with chopped Green Onions. Enjoy your freshly made Wonton Noodle Soups!
Video
Notes
For serving more people, you can cook the Egg Noodles, Bok Choy, Shiitake Mushroom, and Wontons separately in another pot of boiling water. Place them in each bowl and add the hot Chicken broth in the end before serving.
Remember to check out my video instructions to learn my favorite two ways of making the Wontons.
You can also add a few slices of Chicken to your Wonton Noodle Soup.
Add some Water in your broth accordingly during the cooking process and season it with some salt to your taste.
You can freeze the leftover Wontons. When ready to use, take them out the freezer directly and cook them in a pot of boiling water.