Cantonese Wonton Noodle Soup

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Cantonese Wonton Noodle Soup
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Combined with the superior stock, this recipe features delicate pork-and-shrimp wontons, Chinese broccoli, and thin, fresh Cantonese wheat noodles.

Prepare the wonton ­filling: In a small bowl, add the pork belly, soy sauce, sugar, ­Shaoxing wine, and cornstarch. Stir ­vigorously in one direction until sticky and ­thickened slightly, 30–40 ­seconds. Set aside to marinate for 20 minutes.In a medium bowl, beat two of the eggs. Stir in the shrimp, salt, pepper, and sesame oil. Add the pork belly mixture, and mix well. Refrigerate or set the bowl in a larger bowl of ice to keep cold while you shape the wontons.

Immediately stir in the leeks, then regulate the heat to maintain a gentle simmer.Fill a medium-large pot with water, and bring to a gentle boil over high heat. Set 8 large soup bowls by the stove, then add the wontons to the pot in batches of 12. Cook until they float to the top, 2–3 minutes. Use a slotted spoon to ­transfer 6 wontons to each of the serving bowls. Repeat with the remaining wontons.

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