Cool until easily handled, about 10 minutes. Good luck and take care ! I forgot to add the soy sauce but it was good with out it. 大地魚粉. Cantonese wonton has become popular in many parts of the world. That will really give great quality to cooking more delicious food. Some chefs prefer to use the whole shrimps to make shrimp wonton. I got dried flounder in Hong Kong. The wonton soup is the soup using wonton as the … Prepare the soup first by bringing the vegetable broth to boil. My family enjoyed this soup. Hi, I also felt the shrimp got lost with all of the pork. I do have a few others on the list, so this will be likely to take a little while for me to test and write. Thank you so much for answering my Dec. 28’s questions!! Stir the wontons immediately with a pair of chopsticks or a ladle to prevent them from sticking together. Hope this helps if the info is correct. We use cookies to ensure that we give you the best experience on our website. It indeed takes a long time to gather all the shells. The noodle is made with duck eggs, pressed and knead with a unique method with a bamboo. Thanks for your comments, and great to know that it works and you like it. I used the rest of the pork for egg rolls and fried rice it was very tasty. 1 (4 ounce) can small shrimp, drained and chopped. All you need is ground pork, shrimps, ground pepper, eggs, and salt. Your email address will not be published. Let it sits for half a minute and drained. Thanks for posting this! . The cooked wontons will float on the surface after two to three minutes. What a pity. I discovered your site recently and I must say that I enjoyed reading and browsing your recipes. After tasting those bowls, I’ve tried to make it at home but always seemed to miss the mark with that exact flavor. The soup at the legendary Mak’s Noodles in Hong Kong includes unusual ingredients such as dried flounder and dried shrimp. Clean the shrimps under running water until the water becomes clear. QUESTION: the Won Ton WRAPPERS: there are so many Wrappers in a package (Nasoya or other brands) — This wonton soup has been perfected through trial and error. I have corrected the mistake. Press edges together … Beat egg white lightly. Cantonese wonton noodle soup, the easy way. I cooked half the wontons to eat now and froze the remaining in a single layer then transferred to a Ziploc bag. Combine the chicken stock, ginger, and soy sauce in a pot. I have not tried to bake the flounder before, but in this situation, I would instead bake or sun-dried the flounder and put it directly into the soup, and save the effort to make it into powder. . You may need extra minutes to cook since they are frozen. Any unused wonton wrappers should be wrapped airtight (to prevent getting dry) and keep in the refrigerator. Congrats! This is an authentic Chinese wonton soup recipe, better than takeout! The weight I refer to is the shell only. ( If you use large shrimps, cut them into 2 or 3 parts). Happy to be of help. After wrapping the wonton, place a piece of baking paper on a large tray and arrange the wontons on it. This article is the best that I can describe how How Kong wonton noodles are made. I am unable to offer much about noodles making as I am not good at it. In your RECIPE under ingredients “For Wonton soup”: you stated “30 g dry flounder” for the 2 liters water… IS THIS CORRECT? Barbeque pork (Char Siu) and is the standard topping on the noodles, with a few stalks of blanched Choi sum to make it a complete meal. These wrappers and noodles are made from eggs and wheat. Ground pork is the de facto ingredient in Chinese wontons. Since she is Chinese and we don’t know how to cook that type of food, I will look for a restaurant where they serve tasty wonton soup. When you are free, try some of the recipes on this blog, and I hope you will like it. Thank you so much for pointing out the error. Thank you for posting wonton & wonton soup recipe. You have to check) to say that Guangzhou is the birth place/origin of wanton in HK and go about explaining how it got from Guangzhou to HK. All Rights Reserved. So you only need a tiny bit of filling in each wonton … I manage to get some dried flounder fish (and one in powder form) which will be part of the ingredients of my recipe. Currently rated: Rated 4.5 Stars from 1423 reader reviews Yield: 6 - 10 servings Prep time: 30 minutes Cooking time: 10 minutes Ready in: Less than 45 Minutes. Homemade Chinese Wonton Soup recipe that’s authentic and easy to make! Wonton wrappers are always thinner than dumpling wrappers and wonton has a fresher scent comparing with dumplings. This wonton is served with soup in a small bowl, while the noodles are tossed with a thick, savory sauce and garlic oil/lard in a separate plate. Skim away the scum floating on the surface from time to time. Transfer the noodles immediately into a pot of cold water and soak for a few seconds.5. There was plenty of broth so when I reheated the soup I added more frozen wontons...this way they don't get soaky and fall apart. Would you post some vegetarian recipes in future? Information is not currently available for this nutrient. This was good but I recommend only making enough for one setting. Sprinkle with chopped scallions. Nowadays there are many factories produce frozen wonton, but the quality is never come close to freshly made one. This could be their own creation or was passed down from the generations. I only cooked 8-10 wontons to start. Mix remaining 2 tablespoons hoisin sauce, ground pork, shrimp, bread crumbs, rice vinegar, cilantro, ginger, and soy sauce together in a large bowl. Fold diagonally and lightly press the filling. I may receive commissions for purchases made through links in this post. Place the cooked wontons in the bowl.3. Mak’s noodle is now operated by the third generation of the Mak’s family and making the wontons and soups according to the well-guarded family recipe. Leftovers did not hold up well. Place pork tenderloin in a slow cooker. Best regards, People usually judge the quality of the noodles by related to how springy it is. Unless you are making an enormous batch of wontons, the texture is a lot better if you mince the pork by hand. As for the wontons, there are some techniques to elevate the quality of the soup to the next level. If i replace the dried flounder with dried anchovies, will the taste be the same? It is not by just throwing in a few ingredients to the ready-made chicken broth and call it wonton soup. This special time of year, starting on February 14, 2010, marks the beginning of the Chinese Lunar Year … In the US and Germany, a lot of restaurants/bakeries “cook”(in other words, just re-heat) their pre-processed, pre-mixed ingredients (loaded with chemicals) shipped from factories hundreds or thousands of miles away (even overseas) . I’ve also tried making wontons in many different ways, going to great lengths playing with adding soy sauce, rice wine, etc. Place the filling on the wonton skin. Forget to ask the vendor if it is already fried, but it is completely dry. They were called the King of Guangzhou Wonton noodles at that time. It has its mysteriously delicious Far East flavor that remind you of the old Shanghai and the post-World War 2 era in the bustling alleys of Hong Kong.