Cantonese Wonton Noodles
云吞面
Hong Kong's iconic comfort food — plump shrimp wontons in a clear, golden broth over chewy thin noodles. The benchmark of every Cantonese noodle shop.
📋 Ingredients
What Is Cantonese Wonton Noodles?
💡 Ingredient Notes: Cantonese Wonton Noodles (云吞面, wún tūn miàn) is Hong Kong's most iconic noodle dish — plump wontons filled with shrimp and pork in a clear, golden broth over thin chewy noodles. The benchmark by which every Cantonese noodle shop is judged, this dish demands precision: the wontons must have a bouncy, juicy filling (more shrimp than pork), the noodles must be thin and chewy (alkaline), and the broth must be golden, clear, and deeply savory (from dried shrimp and pork bones). Eaten for breakfast, lunch, or late-night supper — it's the dish Hong Kongers crave when homesick.
Ingredients You'll Need
The Wontons
- 200g shrimp, peeled and chopped (keep some chunks)
- 100g ground pork
- 1 tsp cornstarch
- 1 tsp sesame oil
- ½ tsp white pepper
- ½ tsp salt
- ½ tsp sugar
- 20 wonton wrappers
- Water for sealing
The Broth
- 4 cups chicken or pork stock
- 2 tbsp dried shrimp, soaked
- 1 tsp sugar
- Salt to taste
The Noodles
- 200g thin Cantonese egg noodles (幼面)
- Bok choy for garnish
- Scallion oil or sesame oil
📝 Instructions
Make the wonton filling
Mix chopped shrimp (leave some chunks for texture), ground pork, cornstarch, sesame oil, white pepper, salt, and sugar. Stir in one direction for 3 minutes until sticky and bouncy. The filling should spring back when pressed.
Wrap the wontons
Place a wonton wrapper in your hand. Add 1 teaspoon filling. Fold into a triangle, then bring the two bottom corners together and pinch. The classic Cantonese wonton shape looks like a tiny money pouch. Wrap all wontons.
Make the broth
Simmer the stock with dried shrimp for 15 minutes. Strain. Season with sugar and salt. The broth should be clear, golden, and savory — not cloudy.
Cook noodles and wontons
Bring a large pot of water to a boil. Cook the noodles for 30-60 seconds (they're very thin), then blanch the bok choy. In a separate pot, boil the wontons for 3-4 minutes until they float and look plump.
Assemble
Place noodles in a bowl, top with wontons and bok choy. Pour the hot broth over. Drizzle a few drops of scallion oil. Serve immediately — eat the wontons and noodles together, sip the broth.
💡 Pro Tips
- 💡Use more shrimp than pork — the classic Cantonese ratio is 70% shrimp, 30% pork. The filling should be bouncy and burst with shrimp.
- 💡Keep the broth clear — don't boil it hard. A gentle simmer keeps it golden and transparent.
- 💡Don't overcook the noodles — Cantonese noodles are very thin and only need 30-60 seconds. They should still have a firm bite.
- 💡Cook wontons and noodles separately — wonton flour clouds the water.
📊 Nutrition Facts
❓ Frequently Asked Questions
What's the difference between Cantonese and Shanghai wontons? Cantonese wontons are small, filled with shrimp and pork, served in clear broth. Shanghai wontons are larger, filled with pork and vegetables, served in soup or with sauce.
