A Cantonese classic of plump shrimp and pork wontons served in a clear golden broth with thin springy egg noodles. The broth is made from dried flounder and pork bones.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ gluten
⚠ shellfish
⚠ soy
⚠ sesame
⚠ eggs
Instructions
-
1
Make broth by simmering pork bones and dried flounder for at least an hour.
-
2
Mix pork and chopped shrimp with sesame oil and white pepper for filling.
-
3
Wrap filling in wonton skins, sealing with water.
-
4
Cook wontons in boiling water until they float.
-
5
Serve wontons and blanched noodles in the strained broth with scallions.
💡
Did You Know?
In Hong Kong, traditional wonton noodle shops use a bamboo pole to knead the noodle dough by bouncing on it for hours.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!