Hong Kong Dumpling Noodle Soup

This authentic Hong Kong soup features a rich broth, thin noodles and wonton dumplings that are filled with pork and shrimp. It’s simple in nature, but it tastes incredibly rich and filling.

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 60 minutes, as dumplings can be prepared as broth is cooking

Servings: 8

Ingredients:

For Broth:

1 pound pork bones
2 ounces dried shrimp
1 piece of ginger, peeled and sliced
2 quarts of chicken broth

For Dumplings:

1 pound ground pork
1 pound shrimp, deveined and finely chopped
5 to 6 green onions, chopped
1 piece ginger, peeled and minced
1 tablespoon soy sauce
3 teaspoons rice vinegar
1 teaspoon sesame oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs
Flour for dusting
1 package wonton skins, thawed if frozen

For Soup:

8 ounces egg noodles
5 to 6 green onions, chopped, for garnish

Instructions:

To Make the Broth:

In a large pot, bring the chicken broth, pork bones and ginger to a boil. Reduce the heat until the broth is simmering. Let the broth continue to simmer for one hour, adding the dried shrimp during the last 20 minutes of cooking.

To Make the Dumplings:

While the broth is cooking, assemble the dumplings. In a medium-sized mixing bowl, mix the pork, shrimp and green onions together. Add the ginger, soy sauce, vinegar, sesame oil, salt and pepper. Thoroughly combine until the mixture is slightly sticky.

In a separate bowl, lightly beat the eggs. Dust the counter lightly with flour, keeping the flour nearby in order to dust the counter again if needed.

To assemble the dumplings, open the wonton wrappers and remove one from the package. Lay a damp paper towel on the remaining wrappers to prevent them from drying. Lay the wonton on the floured counter with the corners of the wonton pointing up like a diamond. Using a small brush or fingers, brush two edges of the wrapper with the egg mixture. Spoon one teaspoon of the filling onto the wonton.

Fold the wonton by pushing the bottom corner to the top corner, forming a triangle. Carefully push all air out of the wonton, starting around the filling, smoothing to the edges and pinching to seal. For a more authentic boat fold, after the dumpling is in the triangle shape, brush the egg wash onto the two side tips of the triangle and pinch together.

Put the completed dumpling aside and cover with a damp paper towel. Repeat filling the dumplings with the remaining wontons.

Once the dumplings are all assembled, fill a large pot with two quarts of water and bring to a boil. While the dumplings can be cooked in the soup broth, this will add flour and cause the broth to be murky. Once the water is boiling, gently place the wontons in the pot. Simmer until the wontons float to the top. Cut open one wonton to ensure it is cooked through and then remove all of the dumplings from the pot and set aside.

To Make the Soup:

Once the broth is complete, remove the shrimp and pork bones from the pot. Bring to a boil and add the noodles. Cook the noodles for three to five minutes, or until they are al dente.

To serve the soup, place six to seven wontons in each bowl. Ladle the broth and noodles over the wontons and garnish with the remaining green onions. Serve immediately while it is still warm.

Recipe inspired by FantAsia Brisbane.