Wonton Noodle Soup & Crispy Wonton
Cuisine : Vietnamese
Course : Lunch Main Soup/Stew
|Sesame Oil||1 tbsp.|
|Vegetable Oil||1 tbsp.|
|Oyster Sauce||2 tbsp.|
|Soy sauce||2 tbsp.|
|Spring Onion||2 pc.|
|Quail Egg||10 pc.|
|Bok Choy||2 pc.|
|Egg Noodles||200 g.|
|Wonton Wrappers||30 pc.|
|Dried Black Jelly Fungus||50 g.|
|Minced Pork||100 g.|
|White Radish||3 pc.|
|Pork Bones||500 g.|
For the soup:
- 1/2 kg pork bones (you can use chicken bones instead)
- 2 white radishes
- 2 brown onions
- A few local garlic or bulb of garlic
Note: You can save a lot of time by using chicken stock or pre-made chicken broth. You only need to add onions and grilled garlic for the smell.
For the dumpling filling:
- 100gr shrimp, sliced into small pieces
- 100gr minced pork
- 1 white radish
- 1 brown onion
- 50gr dried black jelly fungus
- 30 Wonton wrappers at room temperature
- 100gr cleaned shrimp
- Egg noodles
- A few bok choy, leaves separated and washed well
- 10 quail eggs
- A few spring onions
- Soy sauce
- Oyster sauce
- Salt, pepper
- Vegetables oil
- Sesame oil
How to make:
- Boil the quail eggs in 10 minutes. Strain out the water from the pan and run cold water over the eggs to cool them quickly. Peel all of them.
The soup: 1 hour
- Firstly, wash the chicken/pork bones. Blanche the bones in boiling water for 10 minutes, then dump the water and scrub the bones. By doing this, you will have a clearer broth.
- Simmer the bones with fresh water for 30-45 minutes. During the first 5-10 minutes, you should remove all the stuffs that come on the surface of the broth.
- In the mean time, peel and slice the white radishes and brown onions into medium pieces. Note that you won't eat them, they are meant to be added to the broth for sweet taste.
- Grill a bulb of garlic until the good smell comes up and add it to the broth as well.
- Now you should have a clear broth that smells good like this.
- Wash, peel and cut white radish and brown opinion into small pieces. They will give fresh taste to your wonton.
- Put dried black jelly fungus in warm water for 60 minutes and then slice them.
- Now mix cut shrimp, minced pork, white radish, onion, black jelly fungus together. You can egg 3 chicken egg yolks so that the ingredients stick together. Mix everything with a bit of salt, soy sauce, oyster sauce and sesame oil.
- Place the wonton wrapper on a plate or a chopping board.
- Place a teaspoon of filling into the center of the wrapper and gently wrap the wrapper around the filling. I'm not a master of wonton wrapping so mine do not look beautiful. However, you can learn different wrapping styles here: http://www.homemade-chinese-soups.com/how-to-fold-wontons.html
- As you can see, I used two different wrapping styles, one for boiling with the soup and one for frying. The envelop style is the most suitable for frying.
- Put egg noodles into boiling water. Constantly try it until you think it's tender.
- Strain out the water, let cool water run over the noodles and add a little bit of sesame oil to noodles to prevent them from sticking together.
Yes, you are very close to it now. Only few more steps, don't give up :))
- Wash and cut spring onions into small species.
- In a separate pot, bring 1 litre water to boil. Add wontons and simmer uncovered, stirring gently, for about 5 - 10 minutes until done. Be careful not to simmer for too long. Gently take the wontons out.
- Keep the pot on the heat, add cleaned shrimps and simmer for 7-10 minutes. When it's done, set it aside. Add vegetables into the pot and simmer for 5 minutes.
- Now you can serve noodle with vegetables, spring onions, shrimps, eggs, and of course wontons. Pour broth on everything. There you go!
Wait! Never forget the best: crispy wontons!
- Heat up the pan with a lot of vegetable oils.
- Lower heat level, and add wontons.
- Gently stir until both sides turn gold evenly. Nothing is better than eating crispy wontons with chilli sauce. Yummy!