Hong Kong Style Beef Wonton Soup

Ingredients

• 1 lb Ground beef (80/20 lean to fat ratio)
• 1 package Wonton wrappers (square)
• 12 oz Thin egg noodles (HK style)
• 0.5 cup Scallions, finely chopped
• 2 tbsp Light soy sauce
• 1 tbsp Toasted sesame oil
• 1 tsp Cornstarch
• 6 cups Beef stock or clear chicken broth
• 3 slices Fresh ginger, sliced
• 0.5 tsp White pepper powder
• 1 tbsp Shaoxing rice wine
• 1 bunch Leafy greens (Bok Choy or Choy Sum)(optional)

Instructions

1. 1

   In a large bowl, combine the ground beef, scallions, soy sauce, sesame oil, cornstarch, white pepper, and rice wine. Stir vigorously in one direction until the meat becomes a sticky paste.

2. 2

   Place a teaspoon of the beef filling in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and pinch the corners together to seal.

3. 3

   In a large pot, bring the beef stock and ginger slices to a gentle simmer. Season with a pinch of salt and a dash of soy sauce to taste, keeping the broth clear.

4. 4

   In a separate pot of boiling water, cook the wontons for about 4-5 minutes or until they float to the surface and the beef is cooked through.

5. 5

   Using the same boiling water (or a fresh pot), blanch the egg noodles for 1-2 minutes until al dente, then drain immediately.

6. 6

   If using leafy greens, quickly blanch them in the boiling water for 30 seconds until bright green.

7. 7

   Divide the cooked noodles and greens into serving bowls, then top with 5-6 wontons per person.

8. 8

   Ladle the hot, clear broth over the noodles and wontons, garnishing with extra fresh scallions if desired.