Wonton noodle soup

March 20, 2011 at 8:42 pm (Recipes)



300g mix of pork and veal mince (or just pork if you like)

½ a 250g pack of wonton skins

2 tbs light soy sauce

1 tbs dark soy sauce

2tbs shaoxing wine

5 turns of black pepper

1 small knob of ginger, minced

1 cup shredded pak choy (or other green vegetable)

1 tsp salt


3 tbs soy sauce

2 tsp vegetable stock powder

½  bunch of choy sum

100g dry soba noodles



1)      Mix 1 tsp salt with the shredded pak choy and leave to sit for 15 minutes.  This will dehydrate the vegetables so that the wonton filling won’t be soggy.  Then rinse quickly under cold water and squeeze as much liquid out of the vegetables as possible.

2)      Place the dehydrated vegetables, mince, 2 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs shaoxing wine, pepper and garlic into a large mixing bowl.  Thoroughly combine, cover and refrigerate for at least 2 hours.

3)      To wrap a wonton, place 1 heaped tsp of filling into the centre of a wrapper.  Wet two adjacent sides of the wrapper with water and then fold in half to form a triangle shape, pressing down on the sides to seal the wonton.   You can leave it like this or you can make it neater by wetting the two corners on the bottom edge of the wonton and pressing them together to make a little hat shape (see picture).  Repeat until you’ve finished with the filling or wrappers (see Note below).



4)      Half fill a small saucepan with water and bring to the boil.  Add 3 tbs soy sauce and 2 tsp vegetable stock powder.

5)      Add 6-8 wontons and the dry noodles to the boiling broth.  Cook on high heat until the wontons float to the surface.

6)      Add the choy sum and continue cooking on high heat for 3 minutes.

7)      Adjust the seasoning to taste.


Note:  The wonton ingredients are enough to make about 4 serves.  The remaining wontons can be frozen for next time.  If you have left-over filling, you can make meatballs and add to congee.  Leftover wrappers should be wrapped tightly and refrigerated.  The wrappers can even be cooked by themselves in place of noodles.



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