Name: Shrimp & Pork Wontons with Egg Noodle Soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: ¾ lb shrimp (peeled and deveined, divided in half. roughly chop one half and smashed into paste with the other half.); ⅓ lb pork shoulder (ground); 1 Tbsp oyster sauce; 1 tsp Shaoxing wine; 1 tsp kosher salt; 1 tsp Sesame oil; ½ tsp sugar; 1 tsp garlic (grated); ½ cup water chestnuts (chopped); 2 Tbsp chives (chopped, or green onions); 2 Tbsp mushroom powder; 1 Tbsp cornstarch; 1 whole egg white; Wonton skins; Kosher salt; Sesame oil; 2 lbs pork bones (or pork neck bones); shrimp shells (reserved from your shrimp); 2 lbs pork shoulder; 2 tbsp fish sauce; ¼ cup mushroom powder; 2 inch rock sugar; 2 ½ tbsp kosher salt; 2 inch ginger (peeled); 2 green onion stalks (cut in half); 1 large shallot (peeled and cut in half); 6 inch daikon (cut into quarters, lengthwise); cilantro stems (a bunch); Water (to fill the pot); green onions (chopped)

For Wontons:

Place shrimp in ice water bath with ½ tsp kosher salt and let it sit for a couple of minutes then rinse. Pat the shrimp completely dry with paper towel. This technique firms the shrimp and improves their natural sweetness and texture.
Divide the shrimp so that about half are roughly chopped while the remaining portion is smashed into a sticky paste using the dull side of a knife or cleaver.
In a bowl combine all the filling ingredients. Mix together then lift the filling and smack it firmly against the bowl about 10x. Put in fridge for 30 minutes to allow for the filling to bind together.
Place about one heaping teaspoon of filling in the center of each wonton wrapper. I like to use a butter knife to do this. Lightly brush the edges with water and fold the wrapper into a triangle and bring the corners of the wonton wrapper up and toward the center to create a pouch shape, pinching tightly right above the filling.
Bring a pot of water to a boil and season lightly with kosher salt and a few drops of sesame oil (or you can use chicken broth or a combination of chicken broth and water). Add the wontons and reduce the heat slightly to maintain a gentle boil. Cook for about three to four minutes, until the wontons float and the wrappers turn slightly translucent.
Remove the wontons with a slotted spoon and serve immediately. If desired, toss lightly with a few drops of sesame oil to prevent them from sticking.
And if you want to eat it with broth and even egg noodles, you can make the following broth.

For Wonton Soup Broth:

Parboil the pork bones and rinse and clean the bones.
In a 9 quart pot, add your cleaned pork bones and the rest of the broth ingredients. Fill the pot with water almost to the rim.
Bring the pot to a boil, then reduce the heat to medium to medium low and maintain a light simmer, bubbling. Skim any foam that rises to the surface. Let this simmer for 2 hours.
When done cooking, remove everything from the broth. Place pork shoulder in an ice water bath for 5 minutes then place in the fridge for at least 30 minutes. Remove from fridge and thinly slice.
Place broth back into the pot and bring it to a boil then reduce heat to a simmer and add freshly cooked wontons.
In a bowl add sliced pork and egg noodles. Ladle the broth and wontons into bowls and garnish with chopped green onions and cilantro before serving.

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Shrimp & Pork Wontons with Egg Noodle Soup