Won Ton Mein Chinese Dumplings And Noodles Recipes

WONTON NOODLES (WANTAN MEE)

Steps:

• In a large bowl, mix the ground pork, prawns, egg white, ginger, soy sauce, oyster sauce, chicken broth powder, sesame oil, salt, sugar. and white pepper.
• Knead for 2 minutes.
• Place a teaspoon of the pork mixture in the center of each wonton wrapper.
• Moisten the edges of each wrapper with cold water.
• Seal the edges to give a triangle shape.
• Close by expelling as much air as possible.
• Reserve on a sheet of parchment paper until ready to cook.
• Heat the oil in a pan and sauté the garlic over medium-low heat until it begins to turn lightly golden and crisp. Immediately transfer to a bowl and set aside.
• Black mushroom sauce
• Soak the black mushrooms in lukewarm water until softened.
• Drain but reserve the water of the black mushrooms.
• Squeeze excess water from the mushrooms and cut them into pieces.
• Heat the vegetable oil in a small saucepan and sauté the garlic and mushrooms for 1 minute. Add the rest of the ingredients except for the cornstarch mixture.
• Bring to a boil.
• Cover and simmer for 20 minutes over low heat.
• Stir in the cornstarch mixture and, while stirring, allow the sauce to thicken slightly.
• Adjust the seasoning, if necessary.
• Turn off the heat, cover the pan and set aside.
• Bring a large pot of water to a boil.
• Add 1 tablespoon of garlic oil, salt and sugar.
• First blanch the bok choy stems for a few minutes, then add the leaves. Drain and set aside.
• Reserve the cooking water.
• Boil a large amount of water in a saucepan, add the chicken broth powder, 1 teaspoon of garlic oil and the scallions.
• Cook the wontons in small batches for about 1 to 2 minutes, stirring regularly.
• Drain and set aside.
• In a shallow serving bowl, place 1 serving of the seasoning sauce.
• With the same boiling water used to blanch the vegetables, bring the noodles to a boil in 3 oz. (100 g) servings and cook for 25 seconds or until cooked to taste.
• Remove the noodles from the water with a skimmer and run them under cold running water for 5 seconds, then immerse the noodles again very quickly in the boiling water just to warm them up. Drain well.
• Transfer the noodles to the serving bowl and toss them into the seasoning sauce. Add 6 tablespoons of black mushroom sauce and mix again. Add a pinch of white pepper.
• Top the noodles with bok choy, wontons and char siu pork slices.
• Repeat the operation for the other 3 portions.
• Serve immediately with the pickled green hot peppers.
• Optionally add sriracha sauce.

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

WON TON NOODLES

Steps:

• In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
• Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
• [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
• In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
• In a large pot, bring water to a rapid boil,.
• blanch choy sum until just al dente, strain well, set aside for garnish.
• In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
• Drain well and put into individual serving bowls.
• In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
• Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
• Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
• For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.

WON TON DOUGH

Steps:

• Sift flour, cornstarch and salt into a bowl, and make a well in the middle.
• Add the egg and pour in the water.
• Mix the egg and water into the flour mixture with a spoon.
• When this all binds together, scrape the spoon clean, and use your hands to work the dough into a smooth ball, leaving the bowl as free of the mix as possible.
• Knead the dough on a clean surface until it's very smooth.
• Cut the dough in half and wrap both portions in plastic wrap.
• Set aside for 15-30 minutes.
• Roll out one portion at a time.
• Dust work surface and rolling pin lightly with cornstarch, then roll out dough until thin and even.
• Either cut into squares, or use a circle cutter for dim sum and dumplings.