Ingredients
Equipment
Method
The Soup
- 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.
The Noodles
- 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.
The 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.
The Rest
- 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!