8 oz. ground pork (225g)
3/4 teaspoon salt (plus more to taste)
3/4 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1 tablespoon shaoxing wine
2 teaspoons oil
1 tablespoon water
1/2 teaspoon cornstarch
6 oz. shrimp (170g, chopped)
1/2 pack wonton wrappers (the square-shaped egg wonton skins)
12 oz. wonton egg noodles (340g, see photo above)
8 cups high quality, low sodium chicken broth (1.9 liters)
Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.
To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you’ve used up the filling (this recipe should make about 3 dozen wontons).
To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.
Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!
If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!