Sunday, 16 March 2008

Wanton Noodles 雲吞麵

Ingredients - Serves 2
250g egg noodles
3 bunches choy sum/bok choy
Deep-fried shallots
Wanton dumplings
Char siew - I used minced pork instead
Dark soy sauce
Light soy sauce

Wanton Dumplings
20 Wanton skins/wraps
200g minced pork
150g prawns, roughly chopped
3 cloves garlic, finely chopped
A few stalks chives, finely chopped
1 small piece ginger, minced
2-3 tbsp soy sauce
A dash of white pepper
1 tsp sesame oil
1 tbsp Shaoxing wine
1 tsp corn flour

Combine all wanton ingredients (except the wrapper) and mix well. Cover and leave in fridge for half an hour. There is no official or standard way to wrap the wantons. One simple way is to place a spoonful of fillings in the centre of wrapper. Remember not to overstuff your wantons. Lightly dab the edges of the wrapper with water, bring opposite corners together to form a triangle, and bring the other two corners, gently pressing to seal them. Repeat with remaining wonton wrappers and filling.

In a pot of boiling water, cook the wanton dumplings for about 3 minutes, add some cold water and let the water boil again. The dumplings will float to the top when done.

In another pot, blanch vegetables in boiling water with pinch of salt and oil for 1-2 minutes until soft. Remove vegetables and drain excess water. Using the same pot of water, cook the noodles for about 2 minutes till el dente. Rinse under cold running water and bring back to hot water. Drain noodles and toss them in dark and light soy sauce, add chili oil, if desired.

Garnish with wanton, slices of char siew, vegetables and dried shallots. Serve immediately.

No comments:

Blog Widget by LinkWithin