Wonton Dumpling Noodles

wonton dumpling soup outofman.com
wonton dumplings soup
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wonton dumpling noodle (dry) outofman.com
wonton dumplings noodle (dry) outofman.com

Wonton dumpling noodles (Dry)
Most of my friends are astonished when I tell them one of the quickest meals I can whip up is a bowl of fresh wonton dumpling noodles. While I’m fastidious about quality and ‘going all the way’ in most of my favourite recipes, it’s imperative to have a few tricks up one’s sleeves. You know, those that save the day when you’re busy and in a hurry yet still having the desire to dine well and healthily. For me, that would be wonton dumplings. But where will I find the time to make them from scratch, I hear you ask. Here’s the trick. Make a large batch of them and freeze. They are ready to be boiled and cooked within minutes and is just the perfect quick Asian meal with a bowl of rice or with fresh egg noodles, but will still taste fresher and more delicious than that bowl of instant noodles you were going to make.

With a bit of weekend time set aside to make a batch of wontons to freeze—you too can create an authentic Asian wonton dumpling soup in advance that shall serve you and your family well, regardless of your busy lifestyle.

Fresh thin egg noodles can be easily found in the refrigerated sections of good Asian Chinese grocery shops in Australia—they are tightly coiled into a clump of spirals and are usually powdery with flour. I tend to prefer those with as little flour as possible. Dried noodles are fine to use but don’t taste as good as fresh noodles and take a lot longer to cook than the fresh version.

In Singapore or Malaysia, the dry version of wonton dumpling noodles (as given in this recipe) are sometimes known as ‘Kon-Lo-Mee’ or ‘Wan Tan Mee’(Cantonese),hence the evolved American spelling of ‘Wonton’. ‘Wan Tan’ in Cantonese translates to ‘clouds being swallowed’. The Chinese as always, have such a poetic way of making their delicacies sound positively meaningful, often with good luck and prosperity tossed in for good measure. I’m no believer of luck or fate—but a great-tasting meal that has easy-to-find ingredients and takes only a short time to whip up is something I’ll always bet on.

Wonton Dumplings waiting to be filled and wrapped outofman.com
Wonton Dumplings
waiting to be filled and wrapped
outofman.com
Wonton Dumplings  outofman.com
Wonton Dumplings
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Please note that the following recipe can also be used for ‘fried’ dumplings

Wonton Dumpling Filling ingredients:
Thin (fresh, not dried) Egg Noodles (1 to 1.5 per person)
40 to 50 pieces square wonton skin wrappers
500g minced pork, or chicken thigh minced
250g prawns, peeled deveined and diced
3 to 4 spring onions, finely diced
Juice of one 2 inch knob of ginger
3 cloves garlic, finely minced
1 tsp salt, or to taste
1 TB light soy sauce
1 TB shaoxing chinese wine
1 tsp caster sugar
1 tsp sesame oil
1 TB cornflour
1 tsp ground white pepper

Noodle Sauce:
2 TB tomato ketchup
1/2 TB oyster sauce
1 tsp soy sauce
1 TB black vinegar
drizzle of sesame oil
a ladle of hot chicken soup stock

Garnish:
‘choy Sum’ vegetables
deep fried shallots
sprigs of coriander
1 TB of chopped spring onions
1 tsp chilli oil
pickled green chillies
crushed peanuts

Soup Stock:
Chicken Stock (readymade or homemade)

Directions for Wonton Dumpling:
Marinate the minced meat (pork or chicken) and the diced prawns with the list of ingredients above, using a metal spoon to mix well. Refrigerate overnight or for at least a few hours for the flavours to infuse. Once ready to wrap the wonton dumplings, prepare a bowl of water mixed with a teaspoon of corn starch as ‘glue’ to seal the wonton dumplings. On your left hand, slap on a piece of square wonton wrapper. With your right, using a small dessert spoon, scoop up a rounded spoon of the marinated meat and place it in the centre of the wrapper. Fold one pointed end of the wrapper to the opposite pointed end to form a ‘triangle’, first dipping a finger into the small bowl of cornstarch water and dotting it onto the opposite point and along the edges to seal. You can either leave it like this to cook and what you’ll end up with is a rectangular parcel as your end product. Other variations are to fold the opposite ends together criss-cross-wise to make a ‘squarish’ parcel. Or my favourite (for fried wontons)—is to make a ‘boat-shaped’ wonton.

Directions for Wonton Noodles assembly:
Blanch the egg noodles, then plunge into a large bowl of cold water to halt the cooking process and to freshen the noodles. Dish onto a deep single serve plate. Add the list of noodle sauce ingredients and toss the noodles till it is well mixed with the sauce. Blanch the choy sum vegetables and add the condiments and garnish items. Serve with a few wonton dumplings and a bowl of chicken soup stock with added ground white pepper, shallots, coriander and spring onions.

Wonton dumpling noodles (Soup)

For the soup version of wonton dumpling noodles, simply blanch the egg noodles and choy sum, ladle steaming hot chicken soup stock over the noodles and top with wonton dumplings, added ground white pepper, shallots, coriander and spring onions.

You may also like Gyoza Dumplings

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