Wonton noodle soup

Photo: Tiffy Cooks

Tiffy fills her wontons with pork and shrimp and makes fifty at a time, so the freezer is always ready. The broth comes together in ten minutes.

From Tiffy Chen at Tiffy Cooks · @tiffy.cooks

Pork and shrimp wontons in a quick ginger and soy chicken broth with noodles and bok choy. Freeze the extra wontons.

You need

• 1 lb ground pork
• 1 lb shrimp, minced to a paste
• 1 inch ginger, grated
• 2 green onions, chopped
• 2 garlic cloves, grated
• 1/2 packet dashi powder
• 1 tsp white pepper
• 1 1/2 tbsp sesame oil
• 1 tsp cornstarch
• 1 tsp sugar
• 1 tbsp soy sauce
• 50 wonton wrappers
• For the broth: 4 cups chicken stock, 3 slices ginger, 2 tbsp soy sauce, 1 tbsp fried shallots
• Egg noodles (1 portion per bowl)
• Bok choy or other greens

How to make it

1. Mix the pork, shrimp, ginger, green onions, garlic, dashi powder, white pepper, sesame oil, cornstarch, sugar and soy sauce. Stir hard in one direction for a couple of minutes until the filling is sticky.
2. Put a teaspoon of filling in the center of a wrapper, wet the edges, fold into a triangle and bring the two corners together, pressing to seal. Repeat. Freeze any you won't cook today on a tray, then bag them.
3. Simmer the stock with the ginger slices and soy sauce for 5 minutes.
4. Boil the wontons in a separate pot of water until they float and the filling is cooked, 3 to 4 minutes (5 to 6 from frozen). Cook the noodles and blanch the bok choy.
5. Put noodles, greens and wontons in bowls, ladle over the hot broth and top with fried shallots.

Written in our own words from Tiffy Chen's recipe, with their quantities. The original: Wonton noodle soup, Tiffy Cooks.

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