Wonton Noodle soup

Steaming, savoury and delicious.  A hot bowl of steaming wonton noodle soup, is both comforting and satisfying to me, whether at a restaurant or at home, it’s always a welcome addition where I’d hardly say no.  Growing up in my family, my mother is a fantastic cook, where we’d never spend a day going hungry, especially as we had deep freezers, where you’d be guaranteed a treasure trove of many delights.  Those treasure troves of edible bounty didn’t top themselves up however and I’ve spent many weekend hours with my family, separating pastry, basting, folding and chatting away, not to mention the all-so-important Quality Assurance role I was always happy to provide, of taste testing these morsels.

Bite sized goodness in a bowl

Bite sized goodness in a bowl



INGREDIENTS

-12 dried Chinese mushrooms, rehydrated and diced

– 225 grams of prawns, diced into chunks

– 400 grams of minced pork

– 1 tablespoon of light soy sauce

– 1 teaspoon of sesame seed oil

– 1 tablespoon of oyster sauce

– A pinch of black pepper

– 1 teaspoon of sugar

– 2 tablespoon of corn starch

– 1 tablespoon of rice wine

– 1 serving of egg white for the ingredients and another for sealing the pastry.

– A Dash of water

– A pinch of salt

– 1 packet of wonton pastry.

Filling good

Filling good

DIRECTIONS

– Mix all the ingredients together in a large bowl, bringing together or the flavour into mix.

before...

before…

...  after

… after

– Prepare the dipping bowls with a little egg whites, for to help seal the pastry for folding.

– Separate all the pastry to resemble a star pattern, this is to make peeling them easier for later on.  Half the amount of pastry and cover in kitchen wrap, to prevent from drying out, while you fold the wonton into shape.

A deck of pastry, ready to fold.

A deck of pastry, ready to fold.

– To fold the wonton pastry, dip the back of teaspoon into the egg white you’ve set aside and run the back against edge of the pastry, forming a V pattern.

Lifting wonton in the palm of your hands.

– Scooping approximately a 20 cent/pence wide of filling, place it into the centre of the wonton pastry

– Fold over, so that the edges match the V that you had basted against the edge earlier.

The Folding Project

The Folding Project

– Squeeze gently, as much air out of the pastry while folding, and crimp a pattern into the wonton of your choice.

Pressed to impress.

Pressed to impress.

– Once you’ve made as many as you’d like to eat, bring a large pot of water to boil, then let your little bundles of bite size goodness, sit in the kitchen jacuzzi for 10 minutes, where they’ll be ready and waiting for you.

So savoury, so tasty

So savoury, so tasty

Now that the wonton’s are ready, you can choose the to fill a bowl with your favourite noodles…

Oodles of Noodles

Oodles of Noodles…

… add in a little vegetables for your five plus a day…

...  add in a little vegetables for your five plus a day...

Building the bowl..

…  Tie it all together with a little chicken broth and a dash of soy sauce…

Soup and Savoury

Soup and Savoury

Advertisements

About techdevourer

My little website that started off as a food and technology site and somehow became all about the food. Look around, kick back and read, my sporadic musings, informal writing's and occasional typos.

Posted on March 16, 2015, in Food, Recipe and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: