16oz Fresh Egg Noodles
8 Heads of Bok Choy (Halved)
2 Green Onions (Chopped)
Soup
8 Cups Chicken Broth
4 Garlic Cloves (Smashed)
3 Ginger Slices
1 TBSP Soy Sauce
1 TBSP Shaoxing Wine
Wontons
1 Pack of Wonton Wrappers (50 pieces)
½ lb Ground Chicken
½ lb Peeled and Deveined Shrimp (Chopped)
1 TBSP Grated Ginger
3 Green Onions (Minced)
1 TBSP Sesame Oil
1 TBSP Shaoxing Wine
1 TBSP Soy Sauce
¼ tsp Sugar
⅛ White Pepper Salt
Start by making the wonton filling. Combine the ground chicken, ginger, green onions, sesame oil, shaoxing wine, soy sauce, sugar, and white pepper salt. Mix well into a paste. Stir in the chopped shrimp.
Take a wonton wrapper and add a teaspoon of filling. Use a brush to coat the edges with water and seal the two sides together creating a triangular shape. Bring the two outer corners together and seal with water. Repeat until all the filling is used. Keep covered to avoid the wontons from drying out. To freeze the extra wontons, place dumplings on a parchment lined baking tray and cover loosely with saran wrap. Freeze for 2 hours and transfer to an airtight plastic bag. Keep frozen.
In a large pot, heat the chicken broth and bring to a boil. Flavor the broth by adding in the garlic, ginger, soy sauce, shaoxing wine, and season to taste. Simmer for 5-10 minutes while you assemble the bowls. Remove the ginger and garlic before serving.
In a separate pot boil the egg noodles for a few minutes and place directly in serving bowls.
Cook the bok choy in the soup for 3 minutes, remove, and place on top of noodles.
Add the wontons to the soup and cook for 4-5 minutes or until the filling is cooked through. The wontons will float to the top when ready. Use a soup ladle to carefully distribute the wontons and broth among the bowls.
Garnish with green onions and serve hot.
