You need to make this Wonton noodle soup known as 云吞面 (won ton mian) in Chinese is a comforting Hong Kong classic that brings together tender shrimp wontons and the bouncy egg noodles. The wontons are juicy from the and bouncy from the shrimp, no wonder the dish is widely famous in most Hong Kong cafes’ as a yummy lunch.
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Why You’ll Love This Recipe
You will love the authentic taste of these shrimp wontons thanks to my Cantonese dad! This soup tastes just like a Chinese grandma’s soup – homey and delicious. The soup is also customizable. You can add more vegetables like bok choy, carrots or mushroom or even switch to your favorite light broth (chicken bone broth or vegetable broth.
If you like dumplings, you can try my other recipes, Shrimp and Pork Wontons in Spicy Sauce, Har Gow (蝦餃) – Shrimp Dumplings, and Shrimp Siu Mai.
Ingredients
Here’s a look at what you need to make this Wonton Noodle Soup. First, we make the filling for the wontons and wrap them. Second, we will make the wonton noodles and cook the broth. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
Filling & Wrapping Wontons:
- Shrimp – Lots of shrimp in the wontons is a must in this dish. We are cutting two different textures – chopped and shrimp paste. I use frozen shrimp and make sure it’s peeled and de-veined. If you are a big fan of shrimp, check out my Chinese Shrimp Toast recipe as well!
- Wonton wrappers – make sure you use egg ‘wonton’ wrappers that are square! If the wrappers are circle shaped or are not ‘egg wonton’ wrappers, the taste will be different.
- Egg – is used to bind the pork and shrimp filling together.
- White pepper – this helps take out the gaminess of the pork and is very mild. Be careful not to add too much as it will overpower the taste of the filling.
- Corn starch – also used as a binder for the filling and makes the pork very tender!
- Ginger – make sure you grate this in the filling to help with the gaminess of the meat.
Wonton Noodle Soup
To assemble the wonton noodle soup, you will need to boil the wrapped wontons, leafy vegetables and the egg noodles first. Strain the water and then add into your chicken broth. Add the tiniest bit of sesame oil at the end to enhance the flavor of the broth and make the noodles silky smooth.
You can find the egg noodles and leafy vegetables (like napa cabbage, choy sum or bok choy) in Chinese grocery stores like 99 Ranch. If you have extra egg noodles, you can make this super delicious Pan Fried Noodles for a crunchy and crispy bite.
How to Make Wonton Noodle Soup
Step 1: Clean and de-vein your shrimp. Chop half of your shrimp in large chunks. Leave the other half for step 2.
Step 2: Finely mince the shrimp with your knife until it forms a paste. Alternatively, you can place shrimp in a food processor.
Step 3: Place minced and chopped shrimp in a bowl. Then, add 1 egg, salt, white pepper, corn starch, chicken bouillon, sliced green onions and finely grated ginger.
Step 4: Mix well until it forms a paste.
Step 5: To wrap the wontons: add ½ tbs filling to the center of the wonton wrapper. Use water to seal the triangle. Then, fold the bottom corners of the top (reference photo above).
Step 6: Add water in a pot and heat pot to medium-high heat. Add wontons to the pot and cook for 5 minutes. The wontons are done when they float to the top.
Step 7: Using the same water as the wontons, cook the egg noodles according to package directions and strain noodles. Run it through cold water so it gets extra tender and chewy!
Step 8: To make the wonton soup, add 2 cups chicken broth in a pot and heat pot to medium-high heat. Add napa cabbage (or vegetable of choice) and cook until soft. Once soft, add 1 teaspoon salt, pinch of white pepper and ¼ teaspoon sesame oil for flavoring. If you want more flavor, add some oyster sauce! Turn off the heat and add your sliced green onions.
To assemble, add egg noodles and wontons in a bowl. Then pour your wonton soup on top! I love eating my wontons with some vinegar and chili oil!
Expert Tips
- Chop your shrimp in two different textures: minced shrimp paste and chopped for large bites of shrimp. This ensures that your wontons are extra bouncy!
- Make sure you use ‘egg wonton’ wrappers. Getting authentic ingredients (reference my ingredient photo) will ensure that your wonton noodle soup tastes like the one from Hong Kong!
- Don’t boil your egg noodles for too long or it will be too soggy! A rule of thumb is to make it under al dente for the perfect chewy texture. They will continue cooking in the chicken broth when you assemble the noodles.
Recipe FAQ
Wonton noodle soup is a classic Cantonese dish made with springy egg noodles, delicate shrimp and pork wontons, and a light, clear broth. The broth is typically simmered from pork bones, dried seafood, and aromatics like ginger and green onions. We are doing a chicken broth for this recipe to make things easy and quick at home. This dish is deeply rooted in Cantonese culture and it is commonly served in Hong Kong and southern Chinese lunch restaurants.
This is the traditional and authentic way for Cantonese wontons. Unfortunately, there are no meat substitutions for this dish and have it taste authentic. If you want to use ground chicken, I can’t vouch for the taste. If you’re looking for a another dumpling recipe, you can check out my japchae potstickers!
Yes, you can! Especially since that this recipe may yield more wontons that you can eat. I recommend placing your raw wontons on a tray with some flour. Then, put it in the freezer overnight. Next day, place the wontons in a closed bag for storage. To eat, heat the wontons in boiling water for 5-7 minutes until they float to the top. No need to let it defrost.
Check Out More Soup Recipes
- Easy Udon Soup – thick and chewy noodles cooked in a Japanese dashi-based stock.
- Easy Seolleongtang (Ox Bone Soup) – hot Korean soup made with beef bone broth, beef slices, green onions, and thin noodles.
- Easy Vietnamese Beef Pho – has a rich, aromatic broth made from beef bones, rice noodles, and sliced beef.
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Wonton Noodle Soup
Ingredients
Filling
- 12 shrimp (peeled and de-veined) minced finely
- 6 shrimp (peeled and de-veined) cut in pieces
- ½ pound ground pork
- 1 egg
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ tablespoon corn starch
- ½ teaspoon chicken bouillon
- 2 green onions sliced
- 1 teaspoon ginger finely grated
- ¼ teaspoon sesame oil
Wontons
- filling
- wonton wrapper half pack will be used
- water to close the wontons
Soup
- 2 servings egg noodles
- 3-4 napa cabbage optional
- 2 cups chicken broth
- 1 teaspoon salt
- white pepper
- ¼ teaspoon sesame oil
- ½ cup starch wonton water leftover water from boiling the wontons
Instructions
- Clean and de-vein your shrimp. Chop half of your shrimp in large chunks. Leave the other half for step 2.
- Finely mince the shrimp with your knife until it forms a paste. Alternatively, you can place shrimp in a food processor.
- Place minced and chopped shrimp in a bowl. Then, add 1 egg, salt, white pepper, corn starch, chicken bouillon, sliced green onions and finely grated ginger.
- Mix well until it forms a paste.
- To wrap the wontons: add ½ tbs filling to the center of the wonton wrapper. Use water to seal the triangle. Then, fold the bottom corners of the top (reference photo above).
- Add water in a pot and heat pot to medium-high heat. Add wontons to the pot and cook for 5 minutes. The wontons are done when they float to the top.
- Using the same water as the wontons, cook the egg noodles according to package directions and strain noodles. Run it through cold water so it gets extra tender and chewy!
- To make the wonton soup, add 2 cups chicken broth in a pot and heat pot to medium-high heat. Add napa cabbage (or vegetable of choice) and cook until soft. Once soft, add 1 teaspoon salt, pinch of white pepper and ¼ teaspoon sesame oil for flavoring. If you want more flavor, add some oyster sauce! Turn off the heat and add your sliced green onions.
- To assemble, add egg noodles and wontons in a bowl. Then pour your wonton soup on top! I love eating my wontons with some vinegar and chili oil!
Video
@cookwithdana noodles series 2: shrimp wonton noodle soup! this is a classic dish eaten by many Cantonese people. So delish 😋! #chineserecipes #dumpling
♬ First date – TootyMcNooty
Notes
- Chop your shrimp in two different textures: minced shrimp paste and chopped for large bites of shrimp. This ensures that your wontons are extra bouncy!
- Make sure you use ‘egg wonton’ wrappers. Getting authentic ingredients (reference my ingredient photo) will ensure that your wonton noodle soup tastes like the one from Hong Kong!
- Don’t boil your egg noodles for too long or it will be too soggy! A rule of thumb is to make it under al dente for the perfect chewy texture. They will continue cooking in the chicken broth when you assemble the noodles.
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