Cantonese Wonton Noodle Soup | Episode 1: Dumplings Around t

• total tid: 46 minutes

Ingredienser

50 wonton wrappers

Wontons Filling

250g pork mince

250g prawns, peeled, deveined, roughly chopped

2 spring onions, finely chopped

½ tsp sugar

½ tsp salt

½  tsp white pepper

1 tbsp oyster sauce

1 tsp chicken bouillon powder

1 tbsp water

2 tbsp cornstarch

Soup

2L chicken stock, unseasoned

2 tsp salt

4 spring onions, white part sliced

2 ½ cm piece ginger, sliced

To Serve

Spring onion, thinly sliced

Hong Kong–style wonton noodles

Choy sum or baby bok choy

Vejledning

Combine the pork mince, chopped prawns, spring onion, sugar, salt, white pepper, oyster sauce, chicken bouillon powder, water, and cornstarch in a large bowl. Mix well until sticky and cohesive, then cover and refrigerate for at least 30 minutes, or overnight for deeper flavour.

When ready to wrap, place a wonton wrapper on your palm and add about a teaspoon of filling to the centre. Brush the edges with water, fold into a rectangle, then bring the two corners up to meet at the top and pinch to seal. Set aside on a tray and keep covered with a damp cloth to prevent drying.

Bring the chicken stock to a boil in a large pot with the salt, spring onion whites, and ginger. Simmer for 10–15 minutes to infuse, then remove and discard the aromatics. Taste and adjust seasoning, keeping the broth warm over low heat.

In a separate pot of boiling water, cook the wontons for 3–4 minutes or until they float. Remove with a slotted spoon, then cook the noodles and greens until just tender. Drain well.

Divide the noodles, greens, and wontons among bowls. Ladle over about two cups of hot broth and top with sliced spring onion. Serve steaming hot.