Wonton Egg Noodle Soup (港式云吞面)
Our Wonton Egg Noodle Soup is a longstanding family favorite! Learn 2 ways to wrap wontons and enjoy them in a classic Cantonese style broth!
- Prep time
- 3 hr 30 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 g / 1.3 lb pork mince
- 6 prawns/shrimp ((we use fresh ones))
- 10 rehydrated shiitake mushrooms ((finely sliced))
- 10 g / 0.02 lb woodear mushrooms ((finely sliced))
- 1 dried flounder ((we get it from the Asian supermarket))
- 20 g / 0.04 lb rehydrated scallops
- 1 carrot ((julienned))
- 200 g / 0.4 lb jicama ((we get it from the Asian supermarket))
- 1 tbsp oil ((for toasting the flounder))
- 1 tbsp sugar ((or to taste))
- 1/2 tbsp salt ((or to taste))
- 1 tbsp chicken bouillon powder
- 1/2 tbsp potato starch
- 1 1/2 tbsp sesame oil
- 1/2 US cup water
- 3 tbsp oil
- 6 1/2 L / 27.4 US cup chicken and pork stock
- 60 g / 0.13 lb rock sugar ((or to taste))
- 3/4 US cup fish sauce ((or to taste))
- salt ((optional; to taste))
- 2 packets wonton wrappers ((we get it from the Asian supermarket))
- 1 bag egg noodles
- Chinese BBQ pork ((we get it from the Chinese BBQ meats shop))
- choy sum ((washed and separated at the stems))
- garlic chives ((washed and cut into 10 cm / 4" segments))
- bean sprouts
- coriander ((finely chopped))
- spring onions ((finely chopped))
Instructions
- 1
Begin heating up the stock on medium heat, then use scissors to cut the flesh off the dried fish into sections, as shown in the diagram. You want to separate the meat from its bones.
- 2
Add 1 tbsp oil into a pan on low-medium heat and lightly toast the fish pieces for 3 minutes on both sides or until golden brown. Put the browned bones straight into the broth and let the flesh cool on a plate.
- 3
Season the broth with the rock sugar and fish sauce.Note: If you find the fish sauce's saltiness isn't salty enough, add salt 1/2 tsp at a time until it reaches you desired taste.
- 4
Use a mortor and pestle to pound the fish meat until it becomes a fine powder, then set aside for later.
- 5
Deshell and mince the prawns using a cleaver until it forms a paste.Pro Tip: For extra springiness, throw the paste against the chopping board 5 times.
- 6
Put the mince, prawn paste, woodear and shiitake mushrooms, carrot, jicama and rehydrated scallops in a large mixing bowl and mix until well combined.
- 7
Add the sugar, salt, chicken bouillon powder, sesame oil, oil, potato starch and water in. Stir until mixed in well.
- 8
Lay the wonton in your palm, corner facing your index finger. Use a teaspoon to scoop some filling, placing it in the center of the wrap.
- 9
Wet your finger with some water (keep a small bowl of cold water beside you) and run it along the top 2 edges of the wrapper.
- 10
Hold onto the bottom skin corner and fold it upward to create a triangle. Press along the edges to seal the sides while gently squeezing out any air bubbles.
- 11
To pleat, hold the left corner (or right, if you’re left-handed) with your thumb and index finger. Use your other thumb and index finger to hold onto the skin beside your left hand.
- 12
Your right index finger can now push the wrapper onto your left thumb where you will lift it and press the fold together. Repeat this step until all the wrapper is pleated on the top.
- 13
Sit the wonton upright on a plate to avoid crimpling the folds while you fold the others.
- 14
Just like the pleating method, start by folding the filled wrapper into a triangle with the edges lightly damp.
- 15
Then hold onto the left and right corners and pull them together.
- 16
Pull until the corners overlap.
- 17
Press down using your thumb and index finger to seal.
- 18
Get a large pot of water boiling and cook the wontons for 4-5 minutes or until they have been floating for 1 minute.
- 19
When they're cooked, scoop them out using a spider strainer and put them in a large bowl of cold water.
- 20
When cooled, strain them in a colander to drip dry.
- 21
Meanwhile, bring a large pot of water to a boil and cook the egg noodles for 5 minutes or until al dente. Alternatively, cook it the same way we cook the noodles in our Char Siu Noodles.
- 22
Blanch the choy sum and let aside in a colander.
- 23
Fill the bowl with noodles and wontons.
- 24
Put the BBQ pork and choy sum on top.
- 25
Bring the soup to a boil and pour it over the toppings.
- 26
Garnish with garlic chives, bean sprouts and red vinegar.
- 27
Serve immediately as is!