Since there is no way for me to get good Hong Kong-style wonton noodle soup delivered to me, and I’m too lazy to go to Chinatown just for that, I decided to bite the bullet and make my own. I made my own broth with 2 lb pork bones and shells from 1 lb shrimps. I couldn’t find dried flounder, so I substituted with hondashi instead.
- 2 lb pork bones
- 1 lb shell-in shrimps, shells removed for the broth, each shrimp cut into 4
- 1 tblsp hondashi
- 1 lb ground pork
- salt and pepper to taste
- 1 pack wonton wrappers
- wonton noodles, cooked according to instructions
- chopped scallions for garnish
- diluted red vinegar for dipping
- white pepper
- Put the pork bones in a large pot with enough cold water to cover and heat until just boiling.
- Remove the bones and rinse in cold water.
- Put the bones in a clean pot of cold water (about 3/4 full) and bring to a boil.
- Add the pork bones, shrimp shells, and hondashi and simmer for 90 minutes.
- In the meantime, mix together shrimp, ground pork, and salt and pepper.
- Put a small amount of the shrimp-pork mixture in each wonton wrapper and seal tightly.
- Strain the broth and set aside half for serving.
- Return half the broth to the pot and bring to a boil and add the wrapped wontons. They are cooked when they float.
- Put noodles in a serving bowl. Top with cooked wontons, then spoon some of the reserved broth over it.
- Garnish with chopped scallions.
- Serve with diluted red vinegar and white pepper.
