Wonton Noodle Soup (云吞面)

a bowl of wonton noodle soup with bok choy.

5 from 1 vote

Wonton Noodle Soup (云吞面)

A popular all-in-one dish, Cantonese wonton noodle soup has everything you need for a comforting, flavorful meal. Learn how to make it at home!

Course: Main Course

Cuisine: Chinese

Servings: bowls

Author: Wei Guo

Ingredients

For the wontons

7 oz shrimp headless and skinless
7 oz ground pork
2 tablespoon unsalted chicken stock or fish/seafood stock
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon Shaoxing rice wine
½ teaspoon ginger minced
½ teaspoon salt
40 piece wonton wrappers

For the soup

4 cup unsalted chicken stock or fish/seafood stock
2 cup water
2 tablespoon fish sauce or light soy sauce
2 teaspoon sesame oil
½ teaspoon ground white pepper
Salt to taste

You also need

14 oz fresh thin egg noodles or 7 oz (200g) of dried egg noodles
10 oz bok choy or Gai Lan (Chinese broccoli)
2 stalk scallions finely chopped

US Customary - Metric

Instructions

Making the filling

Cut the shrimp into chunks, then place them in a mixing bowl. Add the pork, stock, light soy sauce, oyster sauce, Shaoxing rice wine, salt, sesame oil, and ginger. Stir in one direction until the mixture is well combined and sticky.

Fold the wontons

Place a small portion of the filling in the center of a wonton wrapper. Wet your finger with a little water, then trace a circle around the filling. Using both thumbs and index fingers, lift all four corners of the wrapper up toward the center, gathering them above the filling. Press firmly to seal and form a pouch (You may also use other wonton folding techniques). Repeat with the remaining wrappers.

Heat the soup

Pour the stock and water into a saucepan. Add the light soy sauce, sesame oil, and white pepper. Bring to a boil. Taste, and adjust with a little salt if needed.

Cook the noodles and wontons

While heating the soup, bring a large pot of water to a rolling boil on another burner. Add the noodles and cook until slightly underdone. Transfer them to serving bowls, dividing evenly. Add a small amount of stock to each bowl to keep the noodles from sticking.
Next, cook the wontons (you may need to do this in two batches to avoid overcrowding). When they rise to the surface, continue boiling for about 1½ minutes. Add the bok choy during the last 20 seconds to blanch briefly.
Finally, transfer the wontons and bok choy to the serving bowls. Top up the seasoned stock and sprinkle with scallions to finish.

Video

Notes

Make Ahead & Storage

Like dumplings, uncooked wontons freeze well. So whenever I make this dish, I prepare more wontons than we need for the meal—you should definitely do the same.

Freeze the wontons right after assembling them. Don’t leave them on the counter (or in the fridge) for long, as the moisture in the filling will gradually soften the wrappers.
Lay the wontons in a single layer on a flat plate or tray and place it in the freezer. Once they’re completely frozen, transfer them to airtight bags or containers (it’s fine to stack them at this stage).
Cook frozen wontons the usual way—no need to defrost them first.

Nutrition