I love dumplings, and I love noodles in soup. To me at least, they are the ultimate comfort food. Now when both are combined into a single, yummy dish, that just takes it to the next level. Imagine a gloomy, rainy night, tucking in a large steaming bowl of soupy noodles topped with wontons bursting with flavor. Absolutely perfect.
Problem is, my family doesn’t eat out often, and good, halal wonton noodles in soup are not too common compared to the dry variety. The one from Restoran Berjaya is up to mark, but oftentimes the noodles turn out super bland. So in order to be able to satisfy my cravings on-demand, I guess the best way is to make it myself, so here we are.
I purposely didn’t chop the shrimp too finely, because I wanted the dumplings to have a bit more bite. I also used homemade chicken stock made from chicken bones, for a fuller flavor. I omitted the dried herbs from my usual chicken stock recipe, to get a more neutral, non-‘Western’ flavor suitable for this very Asian dish.
I still find wonton noodles a bit difficult to handle, they always end up clumping up. Be sure not to overcook the noodles, as you want some firmness in every bite. Careful with the wontons as well so as not to let them get too soggy.
The result? Absolutely delicious. Will definitely make again when them cravings set in.
Wonton Noodle Soup
For the dumplings
- 1 (200-gram) packet wonton wrappers
- 350 grams headless, peeled shrimp, deveined and chopped into small chunks
- 150 grams chicken thighs, minced
- 1 tablespoon black vinegar OR mirin fu Japanese sweet sauce
- 1 tablespoon light soy sauce (kicap cair)
- 1 tablespoon sesame oil
- 1/2 teaspoon finely grated ginger
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 egg yolk, egg whites reserved for wrapping the dumplings
For the soup
- 1 (300-gram) packet wonton noodles
- 3 tablespoons dried shrimp
- 2.5 liters chicken stock, or enough chicken stock cubes to make the same amount
- 6 tablespoons light soy sauce (kicap cair)
- 2 tablespoons sesame oil
- 3 green onions (daun bawang), chopped
- 4 siew pak choy, optional
- 250 grams chicken char siew, sliced, optional
Thaw the wonton wrappers and bring to room temperature.
In a small bowl, add the dried shrimp and enough warm water to cover. Let sit at room temperature for at least an hour to rehydrate.
Make the filling. In a large mixing bowl, add the shrimp, chicken, juice, soy sauce, sesame oil, ginger, egg yolk, salt and pepper.
Using a spatula, stirring only in one direction, mix until thoroughly combined. You can also use a mixer at low speed.
Lightly grease a large plate or tray.
Working with one dumpling at a time, place 1 teaspoon of filling onto a piece of wrapper.
Brush the edges with egg white.
Wrap as desired, making sure to press tightly to remove any air pockets. I’d fold it first in half, then stick the corners of the two short ends together.
Repeat for the remaining filling and wonton skins. Keep the wrapped dumplings covered with a wet towel to prevent them from drying out. If making ahead, the dumplings can be kept in the freezer for up to a month.
In a large pot over high heat, add the chicken stock and the rehydrated dried shrimp. Bring to a boil and cook, 10 minutes.
While the broth is simmering, cook the noodles (no longer than 1 minute), blanch the vegetables, and cook the wontons.
Prepare 4 large bowls. In each bowl, add 2 tablespoons green onions, 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil.
Pour 1 1/2 cups broth in each bowl.
Dish out the noodles into equal portions in each bowl.
Distribute the dumplings into each bowl.
Top with the vegetables and sliced chicken char siew, if using. Serve immediately.