Shrimp & Pork Won-Ton Noodle Soup

Inspired by late-night bowls at Chinatown staple Dumplings' Legend, this classic Cantonese wonton noodle soup balances sheer comfort with pristine culinary precision. Gossamer-thin wrappers encase snappy prawns and savory pork, nestled against springy, alkaline egg noodles in an aromatic golden master stock. Finished with toasted sesame, white pepper, and tender greens, it delivers that vibrant, restorative dining-out clarity straight to your home kitchen.

The Bistro Recipe

Inspired by London Chinatown’s Dumplings' Legend, this Shrimp & Pork Wonton Noodle Soup pairs translucent, snappy wontons with bouncy egg noodles steeped in a golden, aromatic clear broth.

Prep Time 40 mins

Cook Time 20 mins

Total Time 60 mins

Servings 4

Method Poach & Simmer

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Wontons

• 0.5 lb raw peeled shrimp, patted dry and roughly chopped
• 0.35 lb ground pork collar (approx. 20% fat)
• 1 tbsp Shaoxing rice wine
• 1 tbsp light soy sauce
• 1.5 tsp pure toasted sesame oil
• 1 tsp cornstarch
• 0.5 tsp finely ground white pepper
• 24 pieces thin yellow Hong Kong wonton wrappers

The Broth & Noodles

• 6 cup rich chicken and pork stock
• 2 pieces thick slices fresh unpeeled ginger
• 1 tbsp ground dried flounder or dried shrimp powder
• 1 tbsp light soy sauce
• 0.75 lb fresh thin alkaline wonton noodles
• 1 bunch gai lan or leafy Chinese greens, trimmed
• Fresh coriander leaves & scallion ribbons, to taste

Instructions

1. 1
   Emulsify Filling

   Stir shrimp, pork, Shaoxing, soy sauce, sesame oil, and white pepper clockwise vigorously until a sticky paste forms.

2. 2
   Wrap Wontons

   Mound a teaspoon of filling in wrappers, moisten edges lightly, and bunch together firmly into goldfish-tail pouches.

3. 3
   Simmer Master Stock

   Simmer stock, crushed ginger, dried flounder powder, and soy sauce gently over low heat until golden and aromatic.

4. 4
   Shock the Noodles

   Boil thin noodles for 45 seconds, rinse instantly under cold running water, then re-dip quickly for springy al dente bite.

5. 5
   Poach Wontons & Greens

   Poach wontons and greens in clean boiling water for 3 minutes until skins turn translucent and float freely.

6. 6
   Ladle & Finish

   Nestle noodles into warm bowls, arrange wontons and greens, ladle scalding broth overtop, and garnish with coriander.

The Secret to "Snappy" Wontons

To capture that iconic restaurant texture, dry your shrimp thoroughly with paper towels before chopping, and stir the meat in a single clockwise direction until the proteins fully emulsify into a tacky paste. Never boil noodles in the master broth; cooking them separately and plunging them into cold water preserves a taut noodle bite and keeps the golden broth crystal clear.

Bistro Beverage Pairing

Alsatian Dry Riesling or a chilled Tsingtao 1903 Pilsner — The racy acidity and fine minerality of a dry Riesling cut cleanly through sesame oil and rich pork collar, highlighting the tender, sweet salinity of fresh shrimp.

Inspiration from Dumplings´ Legend

Dumplings´ Legend

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