Peckish Pandas Wonton Noodle Soup

    I have always enjoyed a good wonton noodle soup, especially the delicious broth. I looked through a number of wonton recipes and and combined a few ideas from each recipe to create my version. Also it makes sense to make more wontons and freeze them, for when you get another wonton craving. It can even be a kind of fun 'food therapy' when filling and folding the wontons with family and friends. You can watch me cooking this dish on youtube, under 'Peckish Pandas Wonton Noodle Soup'.

    YolandaHo

    1 person made this

    Ingredients

    • Broth: 1 kg pork bones, 1 medium piece of peeled and sliced ginger, 6 tsp of Massel's chicken stock powder, about 2.5 L of water, 30 g of dried shrimp.
    • Wontons: 370 g of ground pork, 170 g of shelled, deveined and diced prawns, 2 tsp finely chopped coriander, 1 tsp minced fresh ginger, 1 1/2 tsp salt, 1 ts Asian sesame oil, 1/2 tb light soy sauce, 1 tb cooking wine, pinch of white pepper, 60 square wonton wrappers.
    • Thin Chinese egg noodles ( about half of a 1kg packet) , Garnish: 1 finely chopped shallot, a bunch of roughly chopped coriander leaves, fried shallots.

    Directions

    1. Simmer pork bones and ginger in a large pot of Massel's chicken stock for 1 hour.
    2. Add dried shrimp in the last 20 mins.
    3. In a large bowl, combine all of the wonton ingredients, except the wonton wrappers until blended.
    4. Fill 3 to 6 wonton wrappers at a time with a good teaspoon of filling into the centre of each wrapper. Keep the rest covered with a damp paper towel.
    5. Use your finger to moisten the edges with water and fold to form a triangle, pressing out the air as you go.
    6. Bring the 2 pointed edges together to seal.
    7. Transfer the finished wontons to a plate lined with baking paper. Cover with a damp paper towel while you make the rest.
    8. Bring a large pot of water with 2 tsp of salt to the boil. Add the noodles and cook for 1-2 mins after the water is boiling. Drain the noodles.
    9. Bring another large pot of water to the boil. Add the wontons and boil uncovered on reasonably high heat until cooked through, about 5 mins.
    10. Tip: When wontons float to the top, that usually means they're done. Cut one open and check if cooked through.
    11. Divide soup and noodles into 4 bowls. Add 7 wontons to each bowl.
    12. Garnish with shallots, coriander and fried shallots.
    13. Make Ahead: Freeze the wontons in a single layer, then transfer to an airtight container and freeze for up to 1 month.

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