Wonton Noodle Soup (Cantonese)

Ingredients

• 300g pork shoulder, minced
• 12 round wonton wrappers
• 200g Chinese broccoli (gai lan), cut into 5cm pieces
• 400g fresh egg noodles, thin gauge
• 800ml chicken stock
• 30ml soy sauce
• 15ml sesame oil
• 10g ginger, sliced
• 8g garlic, minced
• 3g Tellicherry black pepper
• 2g sea salt
• 30g scallion, sliced

Method

1. 1
   Combine minced pork, ginger, garlic, soy sauce, sesame oil, and Tellicherry black pepper in bowl.
2. 2
   Fill each wonton wrapper with 1 tbsp filling; fold into triangle, then bring corners together to form purse shape; refrigerate on parchment until cooking.
3. 3
   Bring 2 liters salted water to rolling boil; drop wontons in batches; cook 4 minutes until they float and cook additional 2 minutes; remove with spider strainer; reserve cooking water.
4. 4
   Blanch gai lan in reserved cooking water 2 minutes; remove with spider strainer.
5. 5
   Bring chicken stock to boil with sea salt; ladle into bowls.
6. 6
   Cook fresh egg noodles in reserved boiling water 3 minutes; drain and divide among bowls; top with wontons, gai lan, and scallion.
7. 7
   Drizzle each bowl with sesame oil; serve immediately with black vinegar and chili oil on the side.