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Wonton noodles

Wonton noodles recipe image
This classic Chinese comfort food features tender shrimp wontons swimming in a clear, aromatic broth. The filling is a delightful mix of fresh shrimp, crisp bamboo shoots, and zesty ginger, bound together with a touch of cornstarch for a silky texture. The broth is simple yet profound, seasoned with rice wine, black pepper, and a hint of sesame oil for depth. It’s the perfect dish for a cozy dinner or a light lunch that feels indulgent without being heavy. Making them from scratch adds a personal touch that store-bought versions simply can't match, bringing the warmth of a traditional dumpling house into your own kitchen.
Cuisine:
Courses:
Difficulty: Intermediate
Description
This classic Chinese comfort food features tender shrimp wontons swimming in a clear, aromatic broth. The filling is a delightful mix of fresh shrimp, crisp bamboo shoots, and zesty ginger, bound together with a touch of cornstarch for a silky texture. The broth is simple yet profound, seasoned with rice wine, black pepper, and a hint of sesame oil for depth. It’s the perfect dish for a cozy dinner or a light lunch that feels indulgent without being heavy. Making them from scratch adds a personal touch that store-bought versions simply can't match, bringing the warmth of a traditional dumpling house into your own kitchen.
Ingredients
  • 1/3 lb raw, shelled shrimp
  • 1/4 t rice wine
  • 1/4 t salt
  • 1/2 t cornstarch
  • 1/4 t MSG (optional)
  • 1/4 cup bamboo shoot, diced
  • 1 t chopped ginger root
  • 30 won ton skins
  • 6 C stock
  • 1 t rice wine
  • 1 1/2 t salt
  • 1 T shredded gingger root
  • 1/4 t black pepper
  • 1/2 t sesame oil
  • 1/2 T soy sauce
  • 1 T chopped green onion
Directions
  1. 1
    Rinse and de-vein shrimp, drain well, and cut each shrimp into 3 small pieces.
  2. 2
    In a bowl, mix the shrimp with 1/4 tsp rice wine, 1/4 tsp salt, cornstarch, and MSG (if using).
  3. 3
    Add the diced bamboo shoots and 1 tsp chopped ginger to the shrimp mixture, mixing thoroughly to combine.
  4. 4
    Place a teaspoon of filling in the center of each wonton skin.
  5. 5
    Trace water with fingertips along the edge of the skin and fold over to form a triangle with the filling in the center.
  6. 6
    Bring the two outside corners together and, using another drop of water, pinch the 2 edges together to seal the wonton.
  7. 7
    For the broth, heat 6 cups of stock with 1 tsp rice wine, 1 1/2 tsp salt, 1 T shredded ginger, 1/4 tsp black pepper, 1/2 tsp sesame oil, 1/2 T soy sauce, and 1 T chopped green onion to a boil.
  8. 8
    Bring 6 cups of water to a boil in a separate pot. Add the wontons and any green vegetables; cover.
  9. 9
    When the wontons rise to the surface of the water, they are cooked. Remove the wontons and green vegetables with a slotted spoon.
  10. 10
    Drain and portion the wontons and vegetables into serving bowls.
  11. 11
    Ladle the hot seasoned broth over the wontons in each bowl and serve immediately.
Note

Store leftover wontons in an airtight container in the refrigerator for up to 3 days. The broth can be kept separately and reheated gently before serving.

For a vegetarian variation, substitute the shrimp with finely chopped mushrooms and tofu, keeping the bamboo shoots and ginger for texture and flavor.

Ensure the wonton skins are covered with a damp cloth while working to prevent them from drying out and cracking.

Keywords: wonton noodles, shrimp wontons, chinese soup, homemade dumplings, ginger broth, asian cuisine, comfort food, seafood soup, easy appetizer, quick dinner, traditional recipe, dumpling filling, clear broth, weeknight meal, family style
Read it online: https://www.chefs-mate.com/recipe/wonton-noodles/