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Export 16 ingredients for grocery delivery
Bring a pot of chicken broth to boil. Add pork bones, shiitake mushrooms, and dried shrimp. Simmer for at least an hour, occasionally removing scum on the surface.
Put some baking soda on a baking sheet and bake it in the oven for 1 hour. Mix 1 tsp of this baking soda with 2 beaten eggs, 1/2 tsp salt, and 1 tbsp water. Add to your 2 cups of flour. Add 1 more tsp of salt and mix together until it forms a cohesive dough. Cover and set aside on counter to rest while making wontons.
Slice your scallions and dice your ginger, put in a mixing bowl. Peel and devein your shrimp. Chop them into smaller chunks, add to the mixing bowl.
Add the rest of the ingredients besides the wonton wrappers. Mix thoroughly.
Add a tbsp of filling in the center of a wonton wrapper. Wet the edges of the wrapper with either water or egg wash. Close into a triangle. Pinch the two long edges together. Repeat until out of wrappers or filling.
Roll the dough out into a long, flat rectangle. Flour the top of the dough and fold it, each time dust with flour after you do. Fold it until it is about the length of your knife.
Cut thin strips of the dough. They should unfold into long noodles.
Remove the pork bones and shiitake mushrooms from the pot of soup.
Boil a separate pot of water. Add the noodles and boil for 3 minutes. Take them out.
Add the wontons to the pot. Boil for about 3 minutes, or until they float. Take them out.
Add noodles and wontons to the soup pot, let them simmer for a minute. Add fresh scallions on top and enjoy!