1tablespoonsdried shrimpget these at an Asian market
5ouncesjicama root, peeled and cut in half
8 ounces80/20 ground pork meat1/2 pound
8ouncesraw jumbo shrimp1/2 pound, peeled and deveined
1green onion, thinly sliced
1/4ounceginger, mincedabout 1/2 tablespoon
1ouncejicama root, roughly choppedabout 1/4 cup
1/2tablespoontamari or soy sauce
1/4 teaspoonwhite ground pepper
Garnishes and other ingredients
1package fresh wonton noodlesabout 15 ounces
1package wonton wrappersabout 50 wrappers
1green onion, thinly sliced garnish
1bunch cilantro leavesgarnish
baby bok choy greenstopping
cooked jumbo shrimpoptional topping
Clean the pork bones. Add water to a stock pot with 1 teaspoon of salt, take it to a boil with high heat. Add pork bones and boil for 10 minutes. Drain and rinse the pork bones with cold water, rubbing off all residue from the bones.
Meanwhile, soak the dried shrimp in water for about 20 minutes. Then drain.
In a clean stock pot, add water, pork bones, ginger, jicama, dried shrimp, salt and mushroom powder. Take it to a boil on high heat.
Reduce the heat to medium low and simmer for 1 1/2 hours up to 3 hours (for maximum flavor). Skim off any fat and residue from the top of the broth with a ladle.
Add pork, sliced green onion, minced ginger, cut jicama, salt, sesame oil, tamari/soy sauce and pepper to a food processor. Process the ingredients until everything is finely mixed and combined. Being careful to avoid the meat getting pasty.
Add the shrimp and "pulse" on the chop setting until shrimp is cut into bite size pieces and mixed well with the pork.
Add about 2 teaspoons of filling to the middle of the wonton wrapper. Use water or egg whites to wet all four sides of the wrapper. Fold all sides up to close the wonton and pinch it together. Recipe will make about 45-50 wontons.
Boil water in a medium stock pot. Cook the wontons in batches, about 10-12 wontons at a time to prevent crowding and sticking to the bottom of the pot.
Boil wontons for about 6 minutes. Cooked wontons will float to the top of the water. Use a spider strainer to scoop the wontons out.
Assemble the wonton noodle soup
Cook the egg noodles (in small bundles as needed) in a pot of boiling water per package instructions (usually no longer than 30 seconds). Drain the noodles in a colander and rinse with cold water.
Drizzle about 1 teaspoon of sesame oil to the noodles. Mix well to prevent noodles from sticking.
Using the same pot of water, blanch the bok choy for 1-2 minutes.
In a bowl, add the wonton noodles, wontons, broth, garnishes and optional toppings.
*nutritional facts provided is only an estimate. Accuracy for nutritional information on recipes on this site is not guaranteed.
If you are able to, cook the wonton broth the day before - it will ensure a savory depth and flavor.
Be careful to not over-process the meat - you don't want it pasty. To help keep the mixture from getting overly processed, cut and mince the green onions, jicama and ginger before adding the ingredients to the food processor.
If you like your bowl of noodles extra hot, you may heat the noodles in the microwave for 30 seconds prior to adding the broth and toppings.