This wonton egg noodle soup is part of my ultimate dumpling guide project. Check it out if you haven’t had the chance yet!
Why add wontons to a soup? Wontons are best when they accompany a flavorful broth. The rich, uniform flavor of the broth is suddenly broken when you bite into a wonton. Similar in theory to why noodles are great. They provide a textural and flavorful difference from the broth.
Jiaozi, or pan fried dumplings, usually have a thicker wrapper and are pan fried. They aren’t served in soup due to the thicker wrappers, so they usually come with a dipping sauce on the side.
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Wonton Egg Noodle Soup Tips
Since we are using premade wonton wrappers, I don’t think you will need any tips for that. We used an egg wash instead of water to close them, but besides that nothing crazy. Why didn’t we make the wonton wrappers by hand too? Cause that would be an awful time. The rest of the wonton egg noodle recipe is plenty to do.
Making The Noodles
This is where most of the trouble will come from. First, we need some baked baking soda. Yeah, you read that right. Apparently, this causes a chemical reaction in the baking soda. You will know you did this right, cause your dough will become a darker color, almost brown.
It is important that you don’t add much extra water, if any at all. The dough will be fairly rigid and hard to work. That’s good, cause it won’t stick together, which makes it easier to cut the noodles.
It’a alright if you end up with some thick noodles. Mine were. They got some chew to them too. I think this works out because of the flavorful broth though. If you want to skip the noodles for the wonton egg noodle soup that’s okay too. Just make wonton soup!
The Wonton Filling
The filling for these wontons can be changed if you want for dietary reasons. It is fantastic as is though. The fat from the pork brings out extra flavor from the shrimp that you normally wouldn’t get.
Also, feel free to change up parts of the marinade. If you don’t own Chinese five spice powder, no sweat. You can leave it out, or add something you do own. Garlic powder, maybe even like a Cajun seasoning. The important thing is that you enjoy yourself while cooking the wonton egg noodle soup.
For the soup, we wanted to make a really flavorful broth. So, we added pork bones, shiitake mushrooms, and dried shrimp to premade chicken broth. You don’t have to do all of this, but having at least 2 of these ingredients will take your wonton egg noodle soup to a new world of flavor.
Wonton Egg Noodle Soup
- Large pot
- 6 cups chicken broth
- 1 lb pork bones
- ½ cup shiitake mushrooms diced
- 3 oz dried shrimp
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda baked
- ½ tsp salt
- 1 tbsp water
- 2 eggs beaten
- 1 scallion sliced
- ⅛ cup ginger diced (like an inch of ginger)
- 1 lb shrimp peeled, deveined, and chopped
- ½ tbsp soy sauce
- 2 tsp rice vinegar
- ½ tsp sesame oil
- salt a pinch
- ½ tsp oyster sauce
- ⅛ tsp Chinese five spice powder
- 1 package of wonton wrappers
- Bring a pot of chicken broth to boil. Add pork bones, shiitake mushrooms, and dried shrimp. Simmer for at least an hour, occasionally removing scum on the surface.
- Put some baking soda on a baking sheet and bake it in the oven for 1 hour. Mix 1 tsp of this baking soda with 2 beaten eggs, 1/2 tsp salt, and 1 tbsp water. Add to your 2 cups of flour. Add 1 more tsp of salt and mix together until it forms a cohesive dough. Cover and set aside on counter to rest while making wontons.
- Slice your scallions and dice your ginger, put in a mixing bowl. Peel and devein your shrimp. Chop them into smaller chunks, add to the mixing bowl.
- Add the rest of the ingredients besides the wonton wrappers. Mix thoroughly.
- Add a tbsp of filling in the center of a wonton wrapper. Wet the edges of the wrapper with either water or egg wash. Close into a triangle. Pinch the two long edges together. Repeat until out of wrappers or filling.
- Roll the dough out into a long, flat rectangle. Flour the top of the dough and fold it, each time dust with flour after you do. Fold it until it is about the length of your knife.
- Cut thin strips of the dough. They should unfold into long noodles.
- Remove the pork bones and shiitake mushrooms from the pot of soup.
- Boil a separate pot of water. Add the noodles and boil for 3 minutes. Take them out.
- Add the wontons to the pot. Boil for about 3 minutes, or until they float. Take them out.
- Add noodles and wontons to the soup pot, let them simmer for a minute. Add fresh scallions on top and enjoy!