For Wontons:
½ lb shrimp, peeled and deveined, finely chopped
½ lb ground pork , or ground chicken
1 tbsp shaoxing wine , or dried sherry
1 tbsp soy sauce
1 tbsp sesame oil
½ tbsp cornstarch
2 tsp garlic , (3 cloves) grated
2 tsp ginger, grated
3 green onions, finely chopped
¼ tsp sugar
¼ tsp black pepper
36 square wonton wrappers
For Noodle Soup:
4 slices large ginger
2 cloves garlic , crushed
2 green onions
1 dried shiitake mushroom
5 cups chicken stock
2 tsp soy sauce
2 tsp fish sauce
4 bok choy heads, or 4 oz of any veggies desired
2 portions egg noodles
Wontons:
In a mixing bowl, combine all ingredients for wontons except the wonton wrappers. Mix well with fork or chopsticks in one circular direction.
Bring 1 dumpling wrapper at a time on the palm and wet the edges slightly with water. Place 1 heaping teaspoon of filling in the middle and fold by bringing all the edges together. Make sure it’s well sealed.
Noodle Soup:
In a medium to large pot, combine ginger, garlic, green onions, shiitake and chicken stock. Cover and bring it to boil, reduce heat to medium low and simmer for 5 to 10 minutes. Meanwhile cut the bok choy into quarter.
Remove all solid ingredients and discard except shiitake. Slice the shiitake and set aside. Season the soup with soy sauce and fish sauce.
Cook the egg noodles and bok choy in a separate boiling water.
Remove from the soup and place in a serving bowl. Remove bok choy from the soup and place on top of the noodles. Place sliced shiitake in the bowl.
Carefully add wontons, 5 per serving, into the soup and cook for 5 to 6 minutes. Taste the soup and add salt and pepper to taste.
Pour the wontons with the soup over the prepared noodles and veggies. Garnish with chopped green onions if desired. Enjoy!
If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touching. Then freeze them a couple hours. Transfer frozen dumplings in a air tight plastic bag and seal tight. Keep it freeze.
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