Cantonese Wonton Soup Execution

Ingredients

• For the broth
• 1 kg pork bones, blanched and rinsed
• 30 g dried shrimp
• 1 dried flounder (da di yu), whole, wiped clean
• 2 litres cold water
• For the wonton filling
• 240 g raw shrimp, peeled, deveined — 4 left whole with tail on for presentation, remainder roughly chopped
• 160 g ground pork
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• ½ tsp ground white pepper
• For the wontons
• 24 thin square wonton wrappers, Hong Kong style — almost translucent when stretched
• For the noodles
• 300 g Hong Kong egg noodles (mian xian), made with egg and lye water; thin and springy
• To finish
• 1 tbsp light soy sauce, for seasoning broth to taste
• 4 spring onion stalks, finely sliced, for garnish

Method

1. 1
   Place the blanched pork bones, dried shrimp, and dried flounder in a large pot. Cover with cold water and bring to the point of trembling — never a rolling boil. Maintain a gentle simmer throughout; the broth is ready when it is intensely flavoured, clean on the palate, and perfectly clear.
2. 2
   Combine the chopped shrimp and ground pork. Add the soy sauce, sesame oil, and white pepper. Mix with force until the filling is cohesive and well-seasoned — taste a small amount cooked in simmering water; it must be assertively seasoned, as the broth will dilute it.
3. 3
   Lay a wonton wrapper flat. Place a portion of filling in the centre, setting one whole tail-on shrimp so the tail protrudes beyond the wrapper's edge. Fold and pleat to seal, ensuring the wrapper is drawn thin and taut — when held to light it is nearly translucent around the filling.
4. 4
   Bring a separate pot of water to a brisk boil. Add the noodles and cook until al dente and springy to the bite — they will continue to cook briefly in the hot broth, so remove them a moment before they reach the desired texture.
5. 5
   In the same or a fresh pot of gently boiling water, poach the wontons in batches. They are done when they float and the wrappers are translucent, with no raw-dough opacity remaining.
6. 6
   Strain the broth and season to taste with light soy sauce. Divide the drained noodles among four warmed bowls. Arrange the wontons on top, then ladle the clear, steaming broth over — the broth must arrive at the table clean and bright, with no cloudiness.