Wonton noodles

Cantonese wonton noodles bring filled dumplings and egg noodles together in broth. Bill Leung’s preparation uses square egg-based wrappers around a filling of pork and chopped shrimp. The pork is mixed with sesame oil, white pepper, Shaoxing wine and cornstarch until it becomes paste-like, before the shrimp are incorporated.^[1]

Small portions of filling are enclosed in the wrappers, which are folded and sealed. Hong Kong-style wonton egg noodles are cooked separately from the heated chicken broth, with the dumplings also boiled in water until their filling is cooked. Noodles and wontons are divided among bowls and covered with broth. Leung offers spring onions, sesame oil and white pepper as optional final seasonings.^[1]