Today is National Dumpling Day, so I decided to make beef wonton noodle soup. It’s a combination of Chinese beef noodle soup and wonton soup. In the Philippines, we call it beef wonton mami.

Ingredients:
1/2 kg beef (marinated with 1 tsp 5 spice powder and 1/2 tsp salt)
dumpling filling (leftover from a previous dish plus a drizzle of sesame oil; recipe below)
dumpling wrapper
egg noodles (approx. 360g-500g)
1 big onion/2 small onions
1 small ginger
5 pcs star anise
1/4 cup soy sauce
1/4 tsp pepper
salt to taste
as much water as you need (for the soup)
spring onion (garnish)

Dumpling Filling (meat mixture from Chinese Pork and Shrimp Egg Custard):
1 kg ground pork
1 kg shrimp
100 dried shiitake mushrooms (soaked in hot water then chopped)
1 big onion/2 small onions
a few stalks of spring onion
4 eggs (binds the mixture and makes it juicy)
1/2 cup flour
3-4 tbs sugar
3-4 tsp salt
1/2 tsp pepper
2 tbs sesame oil
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