Cantonese Wonton Noodles 廣東雲吞麵

🧂 Ingredients

• 300 g Shrimp

  preferably fresh, small river shrimp
• 100 g Pork

  , hand chopped
• 50 g Pork fat

  , finely diced
• 1 Egg
• 1 tsp Light soy sauce
• 1 ½ tbsp Flounder fish powder
• ½ tsp White pepper powder
• 1 tbsp Shaoxing wine
• 1 tsp Fish sauce

  (optional)
• 2 tsp Sesame oil
• 2 tsp Cornstarch
• 1 pkg Wonton wrappers
• 1 pkg Wonton noodles
• 2 Dried flounder fish
• 600 g Pork bones
• 30 g Dried shrimp
• 100 g Beansprouts
• 2 tbsp Fish sauce

  (optional)
• 1 tsp Salt
• 1 tbsp Light soy sauce
• 2.5 L Water
• 3 sprigs Chinese yellow chives
• ½ tsp Sesame oil

  (per bowl)
• 1 Shallot

  , course chopped
• 1 stalk Green onions

  , chopped
• 1 tbsp Light soy sauce
• 2 tbsp Oyster sauce
• 1 tsp Sugar
• 2 tbsp Oil
• 2 tsp Sesame oil

Instructions

• 1 Wipe the dried flounder fish with a damp cloth to remove dust and other debris
• 2 Put the flounder fish on a baking rack and bake at 150˚C or 300˚F for 10 minutes
  on each side. Set aside
• 3 Wash 30 g of dried shrimp and set aside
• 4 Bring a pot of water to a boil. Use approx. 4 L of water
• 5 Put the pork bones into the boiling water for 5 minutes.
• 6 Remove from water and submerse in cold water to loosen bone fragments. Rinse off
  loose parts with water and set aside
• 7 Fill a pot with 2.5 L water
• 8 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
• 9 When you see tiny bubbles starting to form, add beansprouts, turn the heat to
  simmer and let it simmer for 4 hours
• 10 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
• 11 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. (I decided to use 20% lean
  pork and 10% pork fat as seen in the photo because I felt guilty about using
  that much pork fat). 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.
• 12 Finely dice the pork fat and put it into the mixing bowl
• 13 Dice the pork and then chop it until it’s pasty. Usually will take 5 minutes of
  chopping. Put it in the mixing bowl
• 14 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
• 15 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.
• 16 Let the filling marinate for around 30 minutes
• 17 Take a wonton wrapper and put it in a diamond position
• 18 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
• 19 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
• 20 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”
• 21 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
• 22 It’s very important to not squeeze too tightly. You want the filling to be loose
  as opposed to the filling being packed tightly
• 23 Repeat until all the filling has been used and set aside
• 24 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
• 25 After 4 hours, your soup should be quite flavourful so you can remove all the
  solids from the soup with a strainer
• 26 Add 2 tbsp fish sauce (optional), 1 tsp salt and 1 tbsp light soy sauce. Taste
  and make adjustments
• 27 Bring the soup to a boil and then turn to simmer
• 28 Wipe Chinese yellow chives and cut into 2 cm pieces. Set aside
• 29 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
• 30 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
• 31 Put the wontons in the boiling water for approx. 2-3 minutes until done. Remove
  from water and place in bowls
• 32 Turn the heat up on the soup. It should be around 90˚C or 194˚F when you add it
  to the bowl
• 33 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
• 34 When the water is boiling, add the wonton noodles. Cook for approx. 2 minutes or
  until done
• 35 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
• 36 Use a ladle to pour the soup into the bowl of wonton noodles
• 37 Serve with Chinese red vinegar and/or chili oil sauce
• 38 Heat a sauce pan or small pot using medium-high heat.
• 39 Put 2 tbsp of oil and add chopped shallots and the white parts of the green
  onions
• 40 Fry until aromatic. Bring heat down to low
• 41 Add 1 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tsp sugar and mix until sugar
  is dissolved
• 42 Turn off heat and add 2 tsp of sesame oil
• 43 Add the rest of the green onions
• 44 Pour over wontons and/or noodles

Nutrition Info