Rinse pork bones and blanch in boiling water for 5 minutes. Remove and rinse again. Toast dried sole fish in a dry pan over medium heat for 2-3 minutes until fragrant, then break into pieces. Rinse dried shrimp. Slice ginger.
In a large pot, combine blanched pork bones, toasted dried sole fish, rinsed dried shrimp, ginger slices, and water. Bring to a boil, then reduce heat and simmer for at least 1.5 hours. Skim off any foam.
Strain the broth to remove solids. Return the clear broth to the pot. Season with 1 tsp sugar, 1/2 tsp white pepper, and salt to taste. Keep warm.
Peel and devein fresh shrimp, chop roughly. Chop spring onions. In a bowl, combine chopped fresh shrimp, minced pork, 1 tbsp sesame oil, 2 tbsp light soy sauce, 1 tbsp cornstarch, 1 tsp sugar, 1/2 tsp white pepper, and 1 tsp salt. Mix well until sticky.
Take one wonton wrapper, place a small spoonful of wonton filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper into your desired wonton shape (e.g., triangle or gold ingot style) and seal tightly. Repeat for all wrappers and filling.
Bring a large pot of water to a rolling boil. Add wontons and cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.
In the same boiling water, cook egg noodles according to package instructions (usually 30-60 seconds). Remove immediately and refresh under cold water, then drain well. Blanch Gai Lan in the same water for 1-2 minutes until tender-crisp.
Divide cooked egg noodles and Gai Lan into serving bowls. Add several cooked wontons to each bowl. Ladle hot broth over the noodles and wontons. Drizzle with remaining light soy sauce, fish sauce (optional), and a dash of white pepper and pork lard (optional). Serve immediately.
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