Wonton Soup, from scratch - How to Make Authentic Cantonese Wonton Noodle Soup (云吞面)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is often cheaper than fresh shrimp.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Grill dried flounder over medium flame until slightly blistered, using four pieces total, setting aside two for later.

In a pot, combine shrimp heads, pork bones, dried fish, and soybean sprouts with 3 liters of cold water and bring to a boil.

Skim the bubbly scum off the top once boiling to keep the stock clear.

Lower heat to the lowest setting and let simmer uncovered for three hours.

Sift 250 grams of flour into a mixing bowl and create a well in the center.

Add 3/8 teaspoon of baking soda, 1.5 tablespoons of water, and 2.5 eggs to the well.

Knead the dough using a stand mixer with a hook attachment on speed one for eight minutes.

Cover the dough with a damp paper towel and roll out a quarter of the dough to start.

Pass the dough through a pasta maker on the largest setting, folding it width-wise and lengthwise, and repeat this process six times.

Pass the dough through the pasta maker at a medium setting, then cut into 2.5-inch wonton squares, flouring them to prevent sticking.

Take another quarter of the original dough and roll it out for noodles, cutting them into thin strips.

Prepare the filling by dicing pork fat and chopping shrimp, then marinating with 1/4 teaspoon baking soda.

Minced pork should resemble a paste after about 10 minutes of chopping and folding.

Combine the lean pork with chopped shrimp and add dried shrimp powder and dried fish powder.

Season the mixture with 3/4 tablespoon chicken bouillon, 1/2 tablespoon white pepper powder, and 1/2 egg, mixing well.

Wrap wontons by placing 1-2 teaspoons of filling in the center, pressing down, and folding corners together.

Strain the simmered stock, ensuring clarity, and season with rock sugar, 1/4 teaspoon MSG, and 2 teaspoons salt, bringing to a boil.

Prepare bowls with cut johang, 1/4 teaspoon dried fish powder, 1/4 teaspoon dried shrimp eggs, 1/8 teaspoon sesame oil, and 1/8 teaspoon soy sauce.

Boil wontons for about a minute until they float, then cook for an additional 15 seconds.

Cook fresh noodles for 20 seconds, then cool in an ice bath or under running water.

Nestle the noodles into the soup and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens