Cantonese Wonton Noodle Soup

Name: Cantonese Wonton Noodle Soup
Ingredients: 5 1⁄4 oz. fatty, skinless pork belly, minced; 1 tsp. soy sauce; 1⁄2 tsp. sugar; 1 tsp. Shaoxing wine, or substitute sherry; 1 tsp. cornstarch; 3 large eggs; 10 1⁄2 oz. peeled, deveined shrimp, diced; 1 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1⁄2 tsp. sesame oil; Rice flour, for dusting; 50 fresh wonton wrappers; 12 cups Chinese Superior Stock; 1 medium leek, white and light green parts only, sliced ½-inch thick on a bias, then rinsed well; 10 1⁄2 oz. Cantonese thin yellow alkaline wheat noodles; 2 oz. trimmed young gai lan (Chinese broccoli), extra-thick stalks halved

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Combined with the superior stock, this recipe features delicate pork-and-shrimp wontons, Chinese broccoli, and thin, fresh Cantonese wheat noodles.

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Ingredients

5 1⁄4 oz. fatty, skinless pork belly, minced
1 tsp. soy sauce
1⁄2 tsp. sugar
1 tsp. Shaoxing wine, or substitute sherry
1 tsp. cornstarch
3 large eggs
10 1⁄2 oz. peeled, deveined shrimp, diced
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1⁄2 tsp. sesame oil
Rice flour, for dusting
50 fresh wonton wrappers
12 cups Chinese Superior Stock
1 medium leek, white and light green parts only, sliced ½-inch thick on a bias, then rinsed well
10 1⁄2 oz. Cantonese thin yellow alkaline wheat noodles
2 oz. trimmed young gai lan (Chinese broccoli), extra-thick stalks halved