When I was little, my family would drive out to Chinatown every week to pick up groceries. It was always a treat, because we would stop at our favorite restaurant for breakfast. It wasn’t any average breakfast joint – it was a noodle house, which means WONTON NOODLE SOUP.
And trust me when I say this, this was no ordinary breakfast. This restaurant made the world’s best Wonton Noodle Soup in my humble opinion. As I got older, I would make the trip to Chinatown just to get my wonton fix. It was a sad day…, when the restaurant closed down a few years back. Luckily, after many (many!) failed attempts, I managed to create my own version of delicious wonton noodle soup.
My Chinese culinary instructor once told me that “to achieve perfect flavor and balance, the best wontons are made with 60% pork and 40% prawn.” To this day, his advice still echoes in the back of my mind.
Ingredients
- 200g Ground Pork
- 150g Prawns (Peeled)
- 2 Green Onions (Sliced)
- 2-3 Cloves of Garlic (Minced)
- ½ tsp. (2g) White Pepper Powder
- 1 tsp. (5g) Ginger (Minced)
- 1 tsp. (5g) Salt
- 1 tsp. (5g) 5 Spice Powder
- 1 tbsp. (15g) Sesame Oil
- 1 pkg. Wonton Wrappers
- 4 bundle Fresh Wonton Noodles
- 1 tsp. (5g) Salt
- 2L (2000ml) Wonton Stock or Chinese Chicken Stock
- ½ A Bunch of You Choy / Choy Sum (any Chinese Leafy Vegetable)
- 2 tbsp. (30ml) Sesame Oil (optional)
Directions
- Divide the prawns. Mince half of them and roughly chop the other half.
- Mix the pork, prawns, green onions, garlic, 5 Spice Powder, white pepper, salt, sesame oil and ginger together thoroughly.
- Spoon in about a teaspoonful of the wonton mix onto the wrapper and pinch the corners together.
- Add salt to a pot of boiling water and then blanch the vegetables for about a minute and set aside.
- Use the same pot of boiling water, separate the noodles and cook them for 30 seconds. Use a pair of chopsticks or a noodle strainer to remove the noodles from the water and place them in serving bowls. Cook one bundle of noodles at a time.
- If the water gets super starchy, dump the water and refill the pot with fresh water and bring it to a boil.
- Cook the wontons for 5 minutes or until the ground filling is no longer pink and set aside.
- While the wontons are cooking, heat up the wonton stock or chicken stock and bring it to a boil.
- Arrange the noodles, wontons and vegetables in a bowl. Ladle the stock into the bowl.
- Garnish with green onions and sesame oil.
Tip: If you have extra dumplings, place them on a plate lined with parchment paper and freeze them. Once frozen, take them off the plate and bag them. This way they won’t stick together and they will keep up to 3 months in the freezer.
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These are some of the best wontons I’ve ever had. And ive had a lot!! I can’t wait to try making them thank you Sandy!!!!
I’m glad to hear that you enjoyed them as much as I have making them. Let me know how your wontons turned out.
Sandy~
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