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| Giant Cantonese–style wonton noodle soup |
T-Rex helped me wrapped these and some of them are pretty ginormous. heheheh.
I confess, it's been awhile since I wrapped any dumplings and I was never very proficient at it. So I watched a few youtube videos on how to fold them. We experimented on a variety of ways to wrap them. It's really up to you, as long as the filling stay inside, it's all good!
Speaking of filling, it definitely needs to have prawns, chunky bits of prawns, so there's some texture to it and not just dry and meatbally.
Ingredients:
- A package of wonton wrappers
- A dozen frozen prawns
- 500g mince pork
- Minced ginger
- Spring onion
- Coriander
- White pepper
- Chinese cooking wine
- Sesame oil
- Light soya sauce
- Dry thin egg noodles
- Choy Sum or any green veggie
- Wonton soup mix (yeah I know! Being super lazy, but this mix powder gives me the exactly flavour of the soup of my childhood memory)
Directions
- Defrost the frozen prawns and soak them in cold water and then chop each prawn into 3.
- Mix prawns with pork mince, herbs and the other seasoning, keep stirring until the mixture seems gooey (at least 5 mins).
- Now you're ready to wrap, I generally use about 1 tablespoon of filling per wrapper. Fold it up whichever way you prefer. I liked folding them in half in triangles and then folding the ends behind and pressing it in so they look kinda like tortellinis - which I've always thought of as Italian wontons.
- Get your water boiling in a pot and add the wontons, cook until they float - at least 10 minutes.
- At around the 5 minute mark, add in the noodle, veggie and soup mix.
- There you have it, yummy homemade wonton soup. I think I'll add some shitake mushrooms to my filling next time.
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