CANTONESE WONTON NOODLE SOUP | Episode 1: Dumplings Around the World 🥟🇭🇰 We’re off to Hong Kong for the ultimate comfort bowl: silky pork and prawn wontons floating in a savoury, clear broth! - 50 wonton wrappers Wontons Filling - 250g pork mince - 250g prawns, peeled, deveined, roughly chopped - 2 spring onions, finely chopped - ½ tsp sugar - ½ tsp salt - ½ tsp white pepper - 1 tbsp oyster sauce - 1 tsp chicken bouillon powder - 1 tbsp water - 2 tbsp cornstarch Soup - 2L chicken stock, unseasoned - 2 tsp salt - 4 spring onions, white part sliced - 2.5 cm piece ginger, sliced To Serve - Spring onion, thinly sliced - Hong Kong–style wonton noodles - Choy sum or baby bok choy Combine the pork mince, chopped prawns, spring onion, sugar, salt, white pepper, oyster sauce, chicken bouillon powder, water, and cornstarch in a large bowl. Mix well until sticky and cohesive, then cover and refrigerate for at least 30 minutes, or overnight for deeper flavour. When ready to wrap, place a wonton wrapper on your palm and add about a teaspoon of filling to the centre. Brush the edges with water, fold into a rectangle, then bring the two corners up to meet at the top and pinch to seal. Set aside on a tray and keep covered with a damp cloth to prevent drying. Bring the chicken stock to a boil in a large pot with the salt, spring onion whites, and ginger. Simmer for 10–15 minutes to infuse, then remove and discard the aromatics. Taste and adjust seasoning, keeping the broth warm over low heat. In a separate pot of boiling water, cook the wontons for 3–4 minutes or until they float. Remove with a slotted spoon, then cook the noodles and greens until just tender. Drain well. Divide the noodles, greens, and wontons among bowls. Ladle over about two cups of hot broth and top with sliced spring onion. Serve steaming hot. #Dumplings #Wontons #WontonNoodleSoup #HomeCooking #CantoneseFood - @brendanpang