Entree: Hong Kong – Southern Culinary Region – 雲吞麵 ➤ Wàhn tān mihn (Thin egg noodles in clear broth topped with pork and shrimp dumplings)

Serving Size: 2

Approximate Time

Prep 25 min

Cook 12 min

Additional 20 min

Total 57 min

Ingredients

- 6 cups (1.44 L) low-sodium chicken stock
- 1 2-inch (5 cm) piece fresh ginger, smashed and sliced
- 8 oz (225 g) fresh egg noodles (or thin egg dried noodles)
- 8 oz (225 g) ground pork
- 6 oz (170 g) raw shrimp, peeled, deveined and roughly chopped
- 1 small egg white (about 20 g)
- 2 scallions, white parts minced (about 1 tbsp / 10 g)
- 1 tsp (5 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (3 g) cornstarch
- 24 wonton wrappers (square)
- 8 oz (225 g) baby bok choy or choy sum, trimmed and halved
- 2 tbsp (30 ml) light soy sauce, for seasoning broth to taste
- 1 tsp (5 ml) dark soy sauce (optional, for color)
- 1 tsp (5 ml) sesame oil, for finishing
- 2 scallions, thinly sliced, for garnish
- Fresh cilantro sprigs for garnish (optional)
- White pepper or ground black pepper to taste
- Salt to taste

Instructions

1. Prepare the broth: Bring the chicken stock and sliced ginger to a simmer in a medium pot, then keep at a low simmer to infuse while you prepare the wontons and noodles.
2. Make the wonton filling: In a bowl combine ground pork, chopped shrimp, egg white, minced scallion whites, 1 tsp light soy sauce, 1 tsp sesame oil, cornstarch and a pinch of white pepper. Mix until well combined and sticky.
3. Assemble wontons: Place about 1 tsp of filling in the center of each wonton wrapper. Moisten the edges with water, fold into triangles, press to seal, then bring the two opposite corners together and press to form the classic wonton shape. Repeat for all wrappers.
4. Cook bok choy: Blanch bok choy in simmering water 30–45 seconds until bright green and just tender, then remove and set aside. Keep the blanching water for the noodles if desired.
5. Cook noodles: Bring a separate pot of water to a rolling boil. Add the egg noodles and cook according to package or until al dente (fresh noodles ~1–2 minutes). Drain and divide into serving bowls.
6. Cook wontons and finish broth: Bring the infused chicken stock back to a gentle simmer and add the wontons in batches, simmering until they float and filling is cooked through, about 3–4 minutes. Remove ginger slices. Season the broth with up to 2 tbsp light soy sauce and a small amount of dark soy for color if desired; adjust salt and pepper.
7. Assemble bowls: Place blanched bok choy on top of noodles, ladle hot broth and wontons over the noodles, drizzle 1 tsp sesame oil over each bowl, and garnish with sliced scallions and cilantro.
8. Serve immediately while hot.