Cantonese Wonton Noodles 廣東雲吞麵 Recipes

CANTONESE WONTON NOODLE SOUP (港式云吞面)

Steps:

• Thaw wonton wrappers. Place dried shrimp in a small bowl and add warm water to cover. Let rehydrate for at least an hour at room temperature. Or you can let them rehydrate in the fridge for half a day.
• In a large bowl, combine all the ingredients for the wonton filling, except the egg white. Mix well with a spatula.
• Prepare a large tray or a plate. Spray a thin layer of oil on the bottom to prevent sticking.
• Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press together to lock the filling inside the wrapper. Place on a big plate, a finger's width apart.
• When you finish 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
• If you are not going to cook and serve the wontons immediately, store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
• Prepare a big pot for cooking the wontons and noodles. Add about 4 liters (1 gallon) of water and bring it to a boil.
• Combine chicken stock and rehydrated dried shrimp in another pot. Bring to a boil. Let boil for 10 minutes.
• Prepare 6 large bowls. Add 2 tablespoons green onion, 1 tablespoon soy sauce and 1/2 teaspoon sesame oil into each bowl. Pour in 1 and 1/2 cups broth.
• Add noodles into the large pot. Cook according to instructions. Transfer some into each serving bowl.
• Add wontons into the large pot. Stir gently with a spatula constantly to prevent them from sticking to the bottom. Cook until the wontons are floating on top. Transfer some into each bowl.
• (Optional) Blanch some greens in the large pot. Transfer onto the wonton bowls to garnish.
• Serve immediately.
• Bring a large pot of water to a boil over high heat. Add wonton. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from spilling. Keep boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot all the time and monitor the broth. If the broth starts to spill, uncover and stir, and place the cover back. Uncover, keep cooking for another minute, or until the wonton is cooked through.

CANTONESE WONTON NOODLES 廣東雲吞麵

Steps:

• Wipe the dried flounder fish with a damp cloth to remove dust and other debris
• Put the flounder fish on a baking rack and bake at 150˚C or 300˚F for 10 minutes on each side. Set aside
• Wash 30 g of dried shrimp and set aside
• Bring a pot of water to a boil. Use approx. 4 L of water
• Put the pork bones into the boiling water for 5 minutes.
• Remove from water and submerse in cold water to loosen bone fragments. Rinse off loose parts with water and set aside
• Fill a pot with 2.5 L water
• Put the flounder, pork bones and dried shrimp into the pot and turn the heat to medium-high. Bring it to a low simmer. Do not let the soup boil. Boiling will make the soup cloudy. A good wonton noodle soup is clear and flavourful
• When you see tiny bubbles starting to form, add beansprouts, turn the heat to simmer and let it simmer for 4 hours
• In a pan, turn heat to low and add 2 tsp of the flounder fish powder and toast it for a few minutes until you can smell the aroma. Turn off heat and set aside
• Wash and devein shrimp and put into a mixing bowl. The ratio of the filling should be 70% shrimp, 20% pork fat and 10% lean pork. Fresh shrimp is best but frozen shrimp works as well. I used frozen shrimp and I used one per wonton. Cantonese wonton wrappers are small, so you may need to cut each shrimp into a few pieces.
• Finely dice the pork fat and put it into the mixing bowl
• Dice the pork and then chop it until it's pasty. Usually will take 5 minutes of chopping. Put it in the mixing bowl
• Add 1 egg, 1 tsp salt, 2 tsp toasted flounder powder, ½ tsp white pepper powder, 1 tbsp Shaoxing wine, 1 tsp light soy sauce and 1 tsp fish sauce. Mix with your hands. Add 2 tsp sesame oil and mix again
• Pick up the contents in the mixing bowl in your hand and drop it back into the mixing bowl. Do this around 20 times to give the shrimp filling some elasticity and help it to bind together. If using frozen shrimp, it will not be likely that the shrimp will bind with the pork but that's okay.
• Let the filling marinate for around 30 minutes
• Take a wonton wrapper and put it in a diamond position
• Put some filling in the lower centre part of the wrapper Bear in mind that Cantonese wontons should be bite-size, so not too big
• Use the knife or spoon that you're using to pick up the filling to rub some of the filling residual on the bottom point of the wrapper to act as glue
• Fold the bottom point over the filling and just under the top point The top point and bottom point do not meet in order to create a "goldfish tail"
• Use the knife or spoon to rub some of the wet filling on the sides of the wonton wrapper to help it stick when you gently squeeze the wrapper together Don't worry if the filling is not completely sealed. If you use a big pot of boiling water to cook the wontons, the filling will not fall out
• It's very important to not squeeze too tightly. You want the filling to be loose as opposed to the filling being packed tightly
• Repeat until all the filling has been used and set aside
• Wontons can be freezed at this point. Remember to dust the bottom of the plate with flour or cornstarch before you put the wontons on it to be freezed
• After 4 hours, your soup should be quite flavourful so you can remove all the solids from the soup with a strainer
• Add 2 tbsp fish sauce (optional), 1 tsp salt and 1 tbsp light soy sauce. Taste and make adjustments
• Bring the soup to a boil and then turn to simmer
• Wipe Chinese yellow chives and cut into 2 cm pieces. Set aside
• Bring a big pot of water, approx. 4-5 L to a boil A big pot of water ensures that the water temperature doesn't drop too much when you put in the wontons. If the temperature is too low, the wontons wrapper will get mushy
• Prepare bowls. Add some Chinese chives and sesame oil to the bowls. A little bit of soy sauce can also be added to the bowl
• Put the wontons in the boiling water for approx. 2-3 minutes until done. Remove from water and place in bowls
• Turn the heat up on the soup. It should be around 90˚C or 194˚F when you add it to the bowl
• Prepare a large mixing bowl filled with water. It will be used to give the noodles a rinse after it is cooked for the first time
• When the water is boiling, add the wonton noodles. Cook for approx. 2 minutes or until done
• Submerse the noodles in the water in the mixing bowl, give it a quick swirl, and put it back into the boiling water to reheat. Remove and put it into the bowl with the wontons
• Use a ladle to pour the soup into the bowl of wonton noodles
• Serve with Chinese red vinegar and/or chili oil sauce
• Heat a sauce pan or small pot using medium-high heat.
• Put 2 tbsp of oil and add chopped shallots and the white parts of the green onions
• Fry until aromatic. Bring heat down to low
• Add 1 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tsp sugar and mix until sugar is dissolved
• Turn off heat and add 2 tsp of sesame oil
• Add the rest of the green onions
• Pour over wontons and/or noodles