16-20medium sized shrimpde-veined and minced finely
6-8shrimpcut in pieces
1egg white
½teaspoonsalt
¼teaspoonwhite pepper
½tablespooncorn starch
½teaspoonchicken bouillon
2small green onionssliced
1teaspoongingerfinely grated
wontons
filling
wonton wrappershalf pack will be used
egg yolk or waterto close the wontons
soup
2servingsegg noodles
3-4napa cabbageoptional
2cupschicken broth
1teaspoonsalt
pinch of white pepper
¼teaspoonsesame oil
½cupstarch wonton waterleftover water from boiling the wontons
Instructions
Finely mince the shrimp with your knife until it forms a paste. Alternatively, you can place shrimp in a food processor.
Place minced shrimp in a bowl. Cut small pieces of shrimp and add in the minced shrimp bowl (for texture). Then, add egg white, salt, white pepper, corn starch, chicken bouillon, green onion 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. Add egg to the top and fold in a triangle. Seal the sides of the triangle (be careful not to add water to the sides because the wonton will get soggy and break). Add egg to the left angle of the triangle. Connect the right angle of the triangle with the left.
Add water in a pot and heat pot to medium-high heat. Once the water starts boiling, add egg noodles. Cook according to package directions and strain noodles. Using the same water as the egg noodles, add wontons to the pot and cook for 4-5 minutes. The wontons are done when they float to the top. Don't throw away the starchy water yet!
To make the wonton soup, add chicken broth in a pot and heat pot to medium-high heat. Add napa cabbage and cook until soft. Once soft, add salt, white pepper and sesame oil for flavoring. Add ½ cup of the starchy wonton water from step 4 to the broth for delicious flavor! 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!