Step 1

If you are using frozen shrimp, defrost it in a bowl of cold water for 10-15 minutes.Peel the shrimp and set the shrimp peels aside for the broth.

Step 2

Wash the green onions and cut off the tips where the roots are. We want to use both the greens and the whites of the green onion. Finely chop the green onions and set it aside.Keep a tablespoon of the green parts off to the side as garnish.

Step 3

Cut 1 slice ginger and add it to a large pot.

Step 4

Peel 2 cloves garlic and smash it with the side of your knife. Keep it intact so that it is easy to find it and remove it after the soup has finished cooking.Add it to the pot.

Step 5

Set the stove to medium-low heat and add the shrimp skins, 1 liter chicken broth, 1 tablespoon fish sauce 1/2 tablespoon soy sauce, and 1/2 teaspoon white pepper into the pot.Don't add the sesame oil yet. We want to put the sesame oil at the very end when the soup is done so it doesn't cook away the flavor.

Step 6

Put a lid on the pot and let it simmer for about 30 minutes to an hour while you are preparing the dumplings.

Step 7

In large bowl, add the ground pork, 1/2 teaspoon corn starch, 1 teaspoon fish sauce, 3 teaspoon oyster sauce, 1/2 teaspoon sesame oil, 1 teaspoon shaoxing cooking wine, 1/4 teaspoon white pepper and mix everything in 1 direction for 10 minutes. Set the pork aside after you have finished mixing it.We want to mix the pork very well until it is gluey. This will give the filling a springier texture. The longer you mix it, the springier the texture will be.Alternatively, I highly recommend using this with a hand mixer or a stand mixer. I mix it for 8 minutes on the 6 setting on my Kitchenaid stand mixer.

Step 8

Here is what the texture of the pork filling should look like after it has finished mixing.

Step 9

Place the peeled shrimp on the cutting board and chop it to your preference of size. I personally like to keep the shrimp size chunkier so I can taste it more, and I find it gives the texture more of a crunch. If you like your shrimp finer, chop it very well until it is smooth.

Step 10

Add the shrimp to the pork mixture and mix everything together well for 5 minutes until everything is evenly combined.

Step 11

Here is what the final shrimp wonton filling should look like after it has finished mixing.

Step 12

Add in the green onions and mix for 1 minute.

Step 13

Do a taste test by putting a teaspoon in a small bowl and microwaving it for 20 seconds in the microwave or pan-frying it in a frying pan. Adjust the saltiness by adding more soy sauce, fish sauce or salt.

Step 14

Open a pack of wonton wrappers but keep it under a damp paper towel so it doesn't dry out. Place a small bowl of water out, this is what we will use to seal the dumplings. Bring out a plate where you will keep the dumplings after you have finished folding them. If you work slowly, you may want to cover the plate with a damp paper towel while you are making the dumplings so they don't dry out.

Step 15

Place a wonton wrapper on your palm, diamond shape facing you (if you are using square wrappers). Fill 1 teaspoon of filling into the middle of the wrapper.

Step 16

Using your other hand, dip your finger into the bowl of water. Wet the top edges of the wrapper.

Step 17

Bring the bottom corner of the wonton wrapper from the bottom to the top corner and press on just the tip.

Step 18

Hold the wonton dumpling by the tip at the top with 1 hand, and use the other hand to grab the excess wrapper on the right side and press it together towards the top. It doesn't need to be perfect, it just needs to stick together.

Step 19

Switch the dumpling to the other hand and do the same thing on the left side

Step 20

Use both hands to hold the dumplings and use your forefinger or middle finger and your thumb to press everything together to seal it well at the top of the dumpling. The shape is meant to be whimsical and not perfect. Place the dumpling on the plate and cover it with a damp cloth while you work on the next dumpling. Repeat steps 2-7 until all the dumplings have been folded.

Step 21

Place another pot of water on the stove and put it on high heat until the water starts boiling. This pot of water will be used to cook the wonton dumplings and noodles. We don't want to cook the wonton dumplings and wonton noodles in the soup because it will make soup thick and starchy.

Step 22

Place the wonton dumplings in the pot of boiling water and keep stirring the water until the water comes to a boil again so that the dumplings don't sink and stick to the bottom of the pot. Once the dumplings start floating to the top, they are done. (Cooks in approximately 5 minutes). Ladle them out into a bowl.

Step 23

Bring that same pot of water back to boiling, and add in the wonton noodles. Keep moving the noodles around in the boiling water to cook it quickly and evenly. These noodles overcook easily, cook them for 20-25 seconds only. Place the cooked wonton noodles in the bowl with the cooked wonton dumplings.

Step 24

For the wonton soup, remove the garlic cloves, ginger slices, and shrimp skins from the soup and discard them. Add 1½ teaspoons of sesame oil in the pot and stir. Turn off the heat.

Step 25

Ladle the wonton soup over the dumplings and noodles and enjoy!