Wonton wrapper noodle bowl

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Wonton wrapper noodle bowl with silky noodles, chicken, pork, and bok choy in a sweet and savory sauce. Includes my tips to keep the wrappers from sticking.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American Chinese

Keyword: wonton skin noodle bowl, wonton wrapper noodle bowl

Servings: servings

Author: ChihYu Smith

Ingredients

For the meat sauce:

0.9 oz garlic cloves thin sliced (5 large cloves)
3.3 oz yellow onion diced, half of 1 medium
0.3 oz ginger finely minced (2 tsp minced ginger)
3-4 green onions
1.5 tbsp dark soy sauce
1 tbsp oyster sauce
3.5 tbsp chicken stock
⅛ tsp ground white pepper
½ tbsp toasted sesame oil
0.5 tbsp coconut brown sugar
½ tbsp potato starch or tapioca starch
2 tbsp water
1 tbsp avocado oil
0.5 lb ground chicken
0.5 lb ground pork
½ tsp coarse sea salt
1 tbsp Shaoxing wine or Taiwanese michiu, or clean rice wine, or sake

For the wonton wrapper noodles:

½ tbsp neutral flavored oil such as avocado (plus more to grease the wrappers)
32 square sheet of wonton wrappers 8 sheets per serving bowl
Drizzle toasted sesame oil (optional)

Vegetables:

3 bulb Baby bok choy 6.5-7 inch length

US - Metric

Instructions

Make the meat sauce

Prep the aromatics: Thinly slice 0.9 oz garlic cloves, dice 3.3 oz yellow onion, and finely mince the 0.3 oz ginger. Slice 3-4 green onions into small rounds, keeping the white and green parts separate.
Mix the sauce: In a small bowl, combine 1.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 3.5 tbsp chicken stock, ⅛ tsp ground white pepper, ½ tbsp toasted sesame oil, and 0.5 tbsp coconut brown sugar. In another small bowl, mix ½ tbsp potato starch with 2 tbsp water to make a slurry.
Prep the bok choy: Trim the bottom of 3 bulb Baby bok choy to separate the leaves. Slice each leaf lengthwise into 2–3 strips. Swish them in a bowl of water to remove any dirt, then drain and set aside.
Cook the chicken and pork: Heat a large, 12-inch sauté pan over medium heat until hot. Add 1 tbsp avocado oil, garlic, and ginger. Stir for 5–6 seconds, then add 0.5 lb ground chicken and 0.5 lb ground pork. Break the meat into smaller pieces with a wooden spoon and season with ½ tsp coarse sea salt. Cook for 3 minutes. You should hear a sizzle; increase the heat slightly if needed.
Add the onion and scallions: While the meat is still slightly pink, add the diced onion. Continue cooking for 2–3 minutes, breaking the meat into finer pieces, until cooked through and the onion is soft and slightly translucent. Stir in the white scallion parts and 1 tbsp Shaoxing wine.
Finish the sauce: Pour in the sauce mixture. Stir the slurry again before adding it to the pan. Stir until the sauce thickens, about 30 seconds. Turn off the heat and cover to keep warm.

Blanch the bok choy

Blanch and set aside: Bring a large, 4-quart pot of water to a boil. Add ½ tbsp neutral flavored oil, then blanch the bok choy for 1 minute. The oil gives the leaves a little shine. Lift out with a slotted spoon or strainer, drain, and set aside on a plate. Keep the water in the pot for the wrappers.

Cook the wonton wrapper noodles

Add the wrappers: Bring the water back to a boil, then reduce the heat to medium to maintain a gentle boil. Use chopsticks to stir the water into a gentle whirlpool. Add 8 wonton wrappers one at a time. Cook one serving per batch, adding no more than 10 wrappers to prevent sticking.
Boil gently: Cook the wrappers for 1½ minutes, using a timer. Keep the water moving by gently pushing it along the edge of the pot, avoiding direct contact with the wrappers. Remove promptly when the timer goes off.
Rinse, drain, and oil: Immediately lift the wrappers out with a large slotted spoon or strainer and transfer to a colander. Rinse under gently running tap water for 5–10 seconds to remove excess starch. Gently shake off excess water, then transfer to an individual serving bowl. Drizzle with a little neutral oil and gently toss to prevent sticking. Repeat with the remaining wrappers, placing each serving in its own bowl.

Assemble the bowls

Add the toppings and serve: Divide the meat sauce and bok choy among the bowls and sprinkle with the green scallion parts. If the wrappers feel a little sticky, drizzle with a small amount of toasted sesame oil. Gently toss and serve immediately.

Notes

Use a large pot: Plenty of water and room to move help keep the wonton sheets from sticking together.
Have everything ready: Cook the meat sauce and blanch the bok choy before boiling the wrappers. Set out your serving bowls, colander, and oil so you can move quickly.
Enjoy freshly cooked: The wrappers taste best right after cooking, rinsing, and draining. They can stick together and become firmer as they sit, so only boil the amount you plan to eat.
Storing unused wonton wrappers: I keep them in their original packaging, wrap the package tightly with plastic wrap, then seal it in a zip-top freezer bag to keep the sheets from drying out. Refrigerate if you’ll use them within the week, following the package’s storage instructions, or freeze for longer storage. Wrappers thawed in the fridge and kept refrigerated can be refrozen, but repeated thawing and freezing can make them drier and more fragile.
Make-ahead and storage: The meat sauce is great for making ahead and saves you time on the day you serve. Refrigerate it promptly in an airtight container and use within 4 days of cooking. Reheat until hot throughout, adding a splash of chicken stock or water if needed to keep it saucy. Blanch the bok choy and boil the wonton wrappers fresh just before assembling the bowls for the best texture.

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