Wonton Noodle in Soup 雲吞湯麵

Wonton noodle soup along with roast goose, duck and pork is one of those  delicious dishes that they are embedded in my mind.  I think the best wontons  should contain more prawns than pork. The soup should be fragrant, light, clear with a little hint of sweetness from the vegetables and last but not least the thin or thick egg noodles should have a springy al dente texture.

Serves: 3-4
Prep Time: 25-30 minutes
Cooking Time: 10 minutes

Ingredients for Broth
2 litre chicken broth (homemade or or 2 tablespoons chicken powder.)
1 ½ litres hot water for boiling noodles
3-4 sprigs green veg of your choice
1 tablespoon soy sauce
1 tablespoon sesame oil

Ingredients for wonton fillings
2 litres hot water for boiling wontons
2 tablespoons light soy sauce
300 grams ground pork
1 tablespoon shaoxing wine
450 grams raw king prawns
1 tablespoon sesame oil
1 pack of wonton skins
1 teaspoon salt
1 free range egg
3-4 dashes white pepper powder
3-4 balls egg noodles
3 sprigs spring onions

Optional extras
Chopped Coriander, Spring onions for garnish and chilli oil for compliments.

Method

•  Finely chop the pork chops or put into a food processor to form a minced meats . De-veined and cut each prawns into 5-6 sections, then finely chop the spring onions. Set aside.
•  In a large bowl, combine the pork, shrimp, wine, soy sauce, salt, pepper, chopped spring onions and add sesame oil. Crack an egg into the bowl and mix well, set aside to marinade for 20 minutes.
• In a separate pot, bring 1 ½ litres water to boil at high heat, once ready add in the egg noodles. With chopsticks quickly separate the noodle balls so the noodle strands disperses preventing the strands from sticking together. Boil for 1 minute, drain onto a colander and rinse under cold running water, set aside.
• Place a wrapper flat on the palm of your hand then place about one teaspoon of filling at the centre of the wonton skin. Pull the bottom corner up to the top, folding the wrapper over the filling to make a triangle. Pinch as much air out of the wrappers as you can.
• Press edges firmly to make a seal the edges. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place onto a plate lightly dusted with flour. Leave a space between each wonton to prevent them from sticking. Continue until all wrappers are used.
•  Bring 2 litres hot kettle water to pot, boil on high heat, add half the batch of wontons in, and gently stir to prevent wontons from sticking to bottom of pot. Cook for 5 minutes until they float to the top. Remove wontons from the pot onto a plate. Repeat with second batch then discard the boil wonton water as you do not want a floury soup.
•  For the soup bring 2 litres of chicken stock to boil on high heat. Add soy sauce and sesame oil follow by green vegetable leaves and cook for 2 minutes, remove them from the broth. With the remaining broth place the noodles in to quickly heat for 10-20 seconds. Remove noodles into bowls with chopsticks.
• To serve, divide wontons and vegtables into bowls, ladle broth on top and garnish with optional extras.