WON TON MEIN - CHINESE DUMPLINGS AND NOODLES
This is another one of those comfort foods that my mom used to make, especially on cold nights. And this was my dinner tonight. It is also one of my favorite soup-type meals. I make this at least twice a month. My daughter just loves this and so does her boyfriend. The keikis (children) love it too, because of the noodles and the beautiful colors and they think that it is play time. It is a little difficult as there are a lot of things that are going on at the same time in preparing this dish. I will try to explain everything so as not to overwhelm any one. As with all of my recipes, if you have any questions, please feel free to ask. And yes, I took the picture before I ate it! YUMMMMM!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Chicken
Number Of Ingredients 22
Steps:
- In a large pot, pour in all the chicken broth, along with the seaweed, dried shrimp, shoyu and sugar. Bring to a boil, then lower the heat to a low simmer and cover the pot.
- Chop up the char siu, fishcake and green onions. Put them in separate containers with covers and refrigerate.
- In a medium glass mixing bowl, add the ground pork, salt and pepper to taste, grate garlic and ginger, add it in, add the oyster sauce, slightly beat the egg and add it in, finely mince the waterchestnut and add it in, mix till everything is well incorporated.
- Open the package of pi (wrappers) and cover it with a damp cloth or paper towel to keep it from drying out. Take one wrapper and put about a teaspoon and a half of the pork mixture in the middle of the square, dampen the edges with water (in a shallow little bowl, use your finger) and fold diagonally then fold it again and dampen the points and press together. The wrapper is supposed to keep the pork mixture from oozing out, so you must make sure that all the edges are sealed. Put it in a container lined with paper towels. Continue to make the dumplings and put it in the container and keeping it partially covered. Keep the cover on so the dumplings do not dry out.
- Bring a medium pot of water to a rolling boil and follow the directions on the package for the preparation of your noodles, when it is cooked drain the noodles in a colander.
- Bring a medium pot of water to a rolling boil. Put a few of the dumplings in the boiling water and let it cook for 3 minutes, mix it around a little so that it does not stick to the bottom of the pot.
- While you are waiting for the dumplings to cook, put some noodles in a soup bowl, then put the dumplings over the noodles, then your char siu and fishcake, pour your dashi or chicken soup stock over everything and garnish with green onions. Grab your chopstick and saimin spoon and enjoy your hot meal, you deserve it! You did a great job!
WON TON NOODLES
Make and share this Won Ton Noodles recipe from Food.com.
Provided by MalaysianChef
Categories Cantonese
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
- Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
- [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
- In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
- In a large pot, bring water to a rapid boil,.
- blanch choy sum until just al dente, strain well, set aside for garnish.
- In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
- Drain well and put into individual serving bowls.
- In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
- Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
- Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
- For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.
Nutrition Facts : Calories 832.5, Fat 28.9, SaturatedFat 9.4, Cholesterol 156.8, Sodium 2004.7, Carbohydrate 87.2, Fiber 2.8, Sugar 14.5, Protein 52
CHINESE DUMPLINGS
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter
Time 25m
Yield 18
Number Of Ingredients 7
Steps:
- Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
- Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead.
- Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.
Nutrition Facts : Calories 141 calories, Fat 3 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 16 grams protein, Sodium 0.96 milligram of sodium
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