Pork Wontons in Lo Mein Noodle Soup

I have always been empowered and inspired by life lessons my mother taught me. Looking back, mom always knew how to take our cares away. No matter what happened that day, mom had something simmering for us on the stove. A stew, a casserole, a stir fry dish, boiled or broiled, mom always knew what would make us feel better. These Pork Wontons in Egg Noodles soup is derived from a combination of soup dishes my mom loved to prepare for us. Simply stuff wonton wrappers with a pork mixture of Asian flavors and drop them in clear soup broth that’s briskly boiling. After savoring the warmth of a bowl, everything will be alright. This is an AsianInAmericamag recipe for a side and serves 4.

Course: Dinner, Lunch, Soup

Cuisine: Asian, Filipino

Keyword: Pork Wontons Lo Mein Noodle Soup

Servings: people

Calories: 256kcal

Author: Asian in America - Elizabeth Ann Quirino

Ingredients

1/2 pound ground pork
1/4 pound fresh large shrimps peeled, deveined, chopped fine; about 8 pieces
3/4 cup water chestnuts canned; drained and chopped
1 whole medium-sized carrot peeled, chopped fine, about 3/4 cup
1 Tablespoon soy sauce
1 Tablespoon xiao xing rice wine
2 stalks scallion whites chopped fine
2 whole eggs divided, 1 for ground pork mix, 1 beaten with a tablespoon water for egg wash to seal wontons
1 Tablespoon cornstarch
1/8 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper powder
2 stalks scallion greens chopped for garnish
18 to 20 pieces wonton wrapper skins square shaped (from Asian markets or major supermarkets, by freezer aisle)
1/2 pound chicken breast, bone-in, skin-on for chicken broth
8 to 10 cups water for boiling chicken
1 whole medium-sized onion sliced, divided, use half for boiling broth, half for saute
1 cup chopped celery divided, half for boiling chicken stock, rest for saute
2 cloves garlic minced
2 Tablespoons vegetable oil
8 ounces fresh Chinese lo mein noodles pre-boiled; from Asian markets
1/4 cup soy sauce for dipping sauce on the side
2 teaspoons calamansi or lemon juice for dipping sauce

Instructions

To make the pork dumplings: In a large bowl, place all the ingredients together – the ground pork, water chestnuts, carrot, scallions
Mix all the ingredients well. Add the eggs, cornstarch, salt, black pepper powder, rice wine, soy sauce and drops of sesame oil. Cover ground pork mixture with a plastic wrap and refrigerate for 30 minutes for easier handling.
To wrap the wonton pork dumplings: Prepare the wonton wrappers by thawing and separating the wrappers. Place them on a clean, dry, surface. On the center of each wonton wrapper, place half a teaspoon of the ground pork mixture. Brush the sides of the wonton with egg wash. Fold the wonton wrapper into a triangle, sealing the edges with your finger. Hold the right corner of the folded wonton and place it over the left tip. Seal with egg wash and press firmly with your finger. The wonton wrapper should look like the bottom folded part of a letter envelope or as mom used to call it “folded like a diaper”.
To make the chicken stock: In a large stockpot, fill with 8 to 10 cups water, boil the chicken breast with sliced onions, celery, salt and pepper. For a half pound chicken breast with bone, boil and then cook over low simmer for 45-55 minutes or till chicken is fork tender. Set aside the chicken broth for when you’re ready to throw in the pork-filled wontons.
To assemble the soup : In a separate medium stock pot, over medium high heat, add the vegetable oil. After 1 to 2 minutes, saute the garlic, half onion, celery till soft. Add the chicken stock or broth. When the broth boils after about 5 to 6 minutes, add the pre-boiled Chinese lo mein egg noodles. These will expand and cook quickly in about 5 to 6 minutes. Lower the heat from boiling to medium simmer. Add the pork wontons (about 18 to 20 pieces) and boil till cooked in about 10 to 12 minutes.
Garnish with chopped green scallions. Serve the soup dish with a dipping sauce on the side : soy sauce combined with the lemon juice.
Recipe notes: The fresh Chinese egg noodles I used contained wheat and eggs. You can substitute other types of noodles or pastas preferred. If desired, shred the boiled chicken used for making the stock and add thin strips to the top of the soup dish.

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