Hong Kong-Style Wonton Noodle Soup

Broth Ingredients

450 gram pork bones
50 gram dried shrimp
1 piece ginger, peeled and sliced
2 liter chicken broth

Wonton Ingredients

450 gram ground pork (not lean)
450 gram shrimp, deveined and finely chopped
12 strands yellow chives, chopped
1 piece ginger, peeled and minced
1 tablespoon soy sauce
3 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 pinch salt
1 pinch pepper

1 to 2 eggs
Flour for dusting
1 package wonton skins, about 50, thawed if frozen
225 gram egg noodles
The Soup

Simmer pork bones and ginger in chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.

The Wontons

In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Filling should be sticky and slightly wet.

Crack open eggs and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within hand’s reach.


Style 1 -Taiwan


  • Lay a wonton wrapper on a clean cutting board
  • Place a teaspoon of filling at the lower half of the wrapper near a corner
  • Shape the filling into a narrow rectangular shape
  • Fold the corner over the filling and fold again to cover the filling
  • Do not fold all the way up, leave the opposite corner free
  • Flatten the two ends of the wrapper
  • Pull them together and press firmly. Use some water to seal

Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out. Repeat folding until filling or wrappers are used up.

Style 2. Cantonese /Hong Kong


  • Make a ring with your fingers and thumb
  • Place a wonton wrapper on your hand on top of the ring
  • Place a teaspoon of filling in the center of the wrapper
  • Gently push the filling down the ring with the teaspoon
  • Slowly move your fingers to close the ring to wrap the wrapper around the filling
  • Dab a little water around the closing of the wrapper to seal
  • Check that the wrapper is properly sealed


The Wonton Soup

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn’t get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they’re done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately. 

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