For the Char Siu Pork:

• 2 lbs pork shoulder
• 2 tbsp char siu powder mix
• 3 tbsp Momofuku Sweet & Savory Korean BBQ Sauce
• 1 tbsp Momofuku Soy Sauce
• 1 tbsp honey
• 1 tsp Momofuku Toasted Sesame Oil

For the Sweet & Savory Wontons:

• 1 package wonton wrappers
• 1 lb ground chicken
• 1/2 lb shrimp, minced
• 1/2 cup chopped Chinese chives
• 1 tbsp Momofuku Sweet & Savory BBQ Sauce
• 1 tbsp Momofuku Soy Sauce
• 1 tbsp oyster sauce
• 1 tbsp Momofuku Toasted Sesame Oil
• 2 tsp grated ginger
• 2 tsp grated garlic
• 1 tsp brown sugar
• 1 tsp black pepper
• Cornstarch
• Water

For the Broth:

• 2 16.9 oz Kettle & Fire Chicken Bone Broth
• 2 slices ginger
• 2 tbsp chicken boullion powder
• 1 tsp white pepper
• salt to taste

For the Char Siu Pork: 

Combine the Momofuku Sweet & Savory Korean BBQ Sauce, char siu powder mix, Momofuku Soy sauce, honey, and Momofuku Toasted Sesame Oil in a bowl with the pork.

Marinate for at least 2/3 hours (overnight recommended) in the refrigerator. 

Bake on a rack at 400F for 20 minutes, flip & roast for another 15/20 minutes. 

Baste with leftover marinade during the last 10 minutes. Rest the pork for 5-10 minutes before slicing. 

For the Wontons: 

In a bowl, combine ingredients together. Using a glove, mix the filling until fully incorporated. 

In a small bowl, combine cornstarch and water to create a sealant for the wontons. 

Add a tablespoon of filling in each wonton, add cornstarch seal and fold diagonally to make the edges meet. Then fold corners inwards one more time until there are 4 points at the top. These do not have to be perfect! 

In a pot, bring water to a rolling boil. Add in wontons, then add in 1/2 cup ice cold water. 

When the wontons float to the top, they are ready. This method prevents the wonton wrapper and filling from overcooking. 

For the Broth: 

In a pot, bring the chicken bone broth to a simmer. Add in 2 slices of fresh ginger and chicken boullion powder. After 30 minutes, add white pepper & salt to taste. 

In a separate pot, boil and blanch veggies such as bok choy or choy sum. Also boil thin egg noodles for 1 minute. Drain and set aside.

Place egg noodles, veggies, char siu pork, and dumplings in a bowl. Sprinkle fried shallots and ladle in the wonton broth. Add in Momofuku Chili Crunch for some added heat.