Delicate shrimp wontons in a clear, aromatic broth with thin egg noodles — Hong Kong's signature dish.
Wonton noodle soup (雲吞麵) is Hong Kong's most iconic dish, representing the city's love for simplicity, quality ingredients, and layered flavor. Wontons are hand-folded from paper-thin wrappers encasing plump shrimp and a touch of pork, dropped into a broth that's built on a foundation of dried shrimp, dried scallop, and ginger. The broth is clear but deeply flavored, the noodles thin and tender, and the wontons should practically dissolve on your tongue. It's humble, unpretentious, and absolutely perfect.
Serves 4
Chop shrimp coarsely, mix with ground pork, soy sauce, and sesame oil. Fill 32 wonton wrappers with 1 tsp each, folding into traditional purse shape.
Simmer water with dried shrimp, dried scallop, and ginger for 20 minutes to build a flavorful base. Strain and season gently.
Bring a separate pot of water to boil. Cook fresh egg noodles until tender but still firm, 2-3 minutes. Drain and divide among bowls.
Bring broth to boil and drop in wontons. They'll float to the surface when done, 3-4 minutes. Ladle wontons, broth, and noodles together. Garnish with bok choy and scallions.
Wontons can be folded and frozen for weeks — a great make-ahead component.
The broth's quality depends on quality dried shrimp and scallop — don't skimp.
Cook wontons in broth just before serving for optimal texture.
Add bok choy or spinach to bowls
Make soy sauce-based version for darker broth
Add a drizzle of chili oil for heat
Wontons keep frozen 1 month. Broth can be made 2 days ahead. Assemble fresh to order.
Wonton noodles are the emblem of Hong Kong's fast-paced, quality-driven food culture. The dish was perfected in 1950s Hong Kong when fresh noodles, wontons, and broth came together in this iconic combination.
Yes, fold them, freeze on a tray, then transfer to bags. Cook directly from frozen, adding 1 minute to cooking time.
They provide umami depth and a subtle oceanic flavor that's essential to authentic Hong Kong broth.
Per serving · 4 servings total
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