authentic wonton soup recipe

Many stores are selling seafood like dried scallop, abalones, dried squid and of course the dried flounder. My sister lives in Hong Kong, and I was told Wing Wah wonton noodles house is closed too. I used all chicken stock as this is what I had. The crunchiness of the shrimp is crucial for good wontons. If you’re going to bother making this, take the time to stock up on the flounder powder and dried shrimp. Fold diagonally and lightly press the filling. I went to HK just to learn wonton making and most of the steps are like yours. Your butter cake recipe is my fave. This could be their own creation or was passed down from the generations. Reduce heat to very low. Hi Alexandre, There are a few different style of wonton, in which the Hong Kong style is originated from Guangzhou. The best thing about making wontons is you can prepare them and then freeze them. It is called 大地鱼粉. Chop into small pieces. Home Recipes Wonton Soup Wonton Soup . Hi, this is KP Kwan. This is what it is called when I bought it to make Wonton in Hong Kong. It is similar to another Cantonese delicacy Har Gow (. That will really give great quality to cooking more delicious food. 大地魚粉. Add the wonton to a pot of boiling water over medium to high heat. Certainly. This method is called 过冷河 in Chinese, the codeword among the chefs loosely translated as ‘passing through the cold river.’ Dipping the noodles in cold water can prevent the noodles from overcooked and maintain the springiness of the texture. Reduce rice vinegar as it was a little strong. Just reheat and bring the soup to a boil, cook the wonton and noodles and you will have a warm, hearty meal in minutes. It is not by just throwing in a few ingredients to the ready-made chicken broth and call it wonton soup. I used frozen wontons from Costco which cut down on prep time. Hi Ming, People usually judge the quality of the noodles by related to how springy it is. If you are ever making this recipe again, a photo of this step can help guide some of us newbies better. Place wontons in water and cook for 4 minutes or until … As more and more of these traditional restaurants disappear and that no new generations join the profession, we will soon be left with processed food. They are square and thinner. Make the soup: Combine the chicken stock, ginger, and dried shrimp in a stock pot over medium low heat and bring to a gentle boil. Serve small portions of this as a snack or appetizer, or larger ones as a complete filling meal. Nasoya All Natural Won Ton Wraps, 12 Ounce -- 6 per case. The purpose of soaking the shrimps with salt and baking soda and washed with running water is to make the shrimp crunchy. When you want to cook the wonton, just cook the frozen wonton directly into the boiling water. I do have a few others on the list, so this will be likely to take a little while for me to test and write. This was good but I recommend only making enough for one setting. Print Recipe. Easy and two version Wonton Soup recipe. Armed with an arsenal of exotic ingredients, I am ready to take on the challenge to develop the wonton recipe to be on par or at least closest to the Michelin star masterpiece that I have tried. Next time I might add a touch of sesame oil and rice wine vinegar to the meat mixture. I used to gather all the shrimp head and shell and keep them in the freezer until there’s enough for my recipe. Turn the heat down to very low (1 to 2 bubbles) while you … All you need is ground pork, shrimps, ground pepper, eggs, and salt. So I add directly to the soup. 1. My recent trip to Hong Kong, the birthplace of wonton and wonton soup is a fruitful one. Sadly, this is very common now. The flavor is the culmination of the combination of the flavor of pork, shrimps, and fish. Here is my wonton recipe after rounds of testing, and it is very close to the wontons available at Ho Hung Kee. Wonton Soup Savor the Flavors And Traditions of Chinese New Year (NAPSA) - A joyous celebration that can be shared by families everywhere is the 15-day festival known as Chinese New Year. But in countries like Singapore and Malaysia, it could be presented without noodles, just wanton in a bowl of soup or there is the dry style where the noodles will be on a plate on its own with char siew or wanton on top of the noodles, with vegetables and some other garnishing over the noodles, but not in a soup. I prefer my ‘golden formula’ with 40% lean pork, 10% pork fat and 50% fresh shrimps. If you can’t find it locally, you can find it from online retailers. There was plenty of broth so when I reheated the soup I added more frozen wontons...this way they don't get soaky and fall apart. It tastes just like your favorite Chinese restaurant soup but much more healthy for you! The wonton skin will adhere to the wet filling. KP – thanks for your reply and the info. Please read before boiling the soup. Good luck and take care ! The best wontons should be enjoyed by everyone, anywhere without using the hard to find items. Regards, Information is not currently available for this nutrient. (Use dry anchovies as the substitutes are the next best thing). Skim away the scum floating on the surface from time to time. This is an authentic Chinese wonton soup recipe, better than takeout! Just one thing…you over looked to amend your very first opening line when you stated….Guangzhou, the birth place of wanton…. There are many pork wonton recipes because every Chinese cook has their own recipe. Chicken Wonton Soup เกี๊ยวน้ำ ( Kiao Nam Gai ) Added on February 12, 2016. Add comma separated list of ingredients to exclude from recipe. Guangzhou is not the birthplace of wanton. I forgot to add the soy sauce but it was good with out it. I have tasted many sub-quality wonton soups prepared by taking the shortcut. What a pity. The is the classic wonton- Hong Kong style. I have read your amendments and it is way much better. “Place the filling on the wonton skin. Bring chicken stock and beef stock to a low boil in a large pot. Thank you so much for answering my Dec. 28’s questions!! Leave part of the wonton skin to move freely to form a ‘tail.’ Only the wonton with a ‘ tale’ (call 金魚尾, the tail of goldfish by the Hong Kong chefs) formed by the wonton skin is considered the original. … They will leach out into the broth in the first few minutes of boiling. This is the real deal. Keep up the good work in your YouTube video posts and the blog with lots of info here. This restaurant is the first wonton noodle house awarded a Michelin star back in 2012 and 2013. I can see that you are a meticulous person very attentive to details. I’ve enjoyed bowls of wonton noodle soup in NYC and Chinatown in Philadelphia. You may want to add some dry anchovies to the stock if there aren’t enough shells. The pinkish shrimp pieces can be seen right under the translucent wonton skin after cooking, which is aesthetically appealing. Allrecipes is part of the Meredith Food Group. Wonton soup is a traditional Chinese soup that’s made with broth, vegetables, and wontons (small steamed dumplings) that are usually filled with minced pork and/or shrimp—but some recipes also use ground turkey, chicken, and added vegetables. Hello and thank you for taking the time to post your video on YouTube and for writing your experiences here in Hong Kong in search of this dish. I got dried flounder in Hong Kong. Chris WebAdmin Contests, Soups. As for the wontons, there are some techniques to elevate the quality of the soup to the next level. Mak’s noodle is now operated by the third generation of the Mak’s family and making the wontons and soups according to the well-guarded family recipe. The history of wonton can trace back to the era of Western Han (206 BC – 9 AD). Authentic Thai Recipe for Chicken Wonton Soup. I would very much appreciate if you can post the wonton mee recipe. The wonton soup can also be made in advance and frozen in small portions. ( If you use large shrimps, cut them into 2 or 3 parts). . Being only one shop means they can maintain the quality of the wontons and noodles strictly. QUESTION: the Won Ton WRAPPERS: there are so many Wrappers in a package (Nasoya or other brands) — Some, like me, tend to make it up as we go along, especially with whatever leftovers we have in the fridge (^-_^). These are chicken stock added with soy sauce, sesame oil, ground pepper and perhaps simmer with some shrimp shells. It makes all the difference. Add 3 tbsp of minced garlic and saute over low heat until the garlic turn golden brown. Recipe: How to Make Authentic Wonton Soup, from scratch (云吞面) This week we wanted to show you how to make Wonton noodle soup, from scratch… wonton wrappers and noodles and all. You should make a trip to visit these restaurants if you are there. Dried flounder is available in some Asian specialty store. But when searching markets in Hong Kong, they will usually just call it it 魚粉 ‘yu fun’ OR fish powder. Currently rated: Rated 4.5 Stars from 1423 reader reviews Yield: 6 - 10 servings Prep time: 30 minutes Cooking time: 10 minutes Ready in: Less than 45 Minutes. After World War Two, the techniques of making wonton and the noodles have passed down to Cantonese migrant in Hong Kong. Season with light soy sauce, salt, and ground white pepper. Skimp on it, and you will regret it. Could you complete this recipe with noodle making? I will visit Taipei soon and will search for this ingredient. Strain through a wire mesh strainer to get a clear soup. There is only a difference in the way of presenting the dish. Cannot believe this! The style and ingredients they used are similar to those we can find in Hong Kong. These wrappers and noodles are made from eggs and wheat. The recipe is authentic on from Hong Kong, and the dry flounder can be purchased easily. Could you please write the Chinese characters for “dried flounder powder”? The wonton soup can also be made in advance and frozen in small portions. Thanks for posting this! 鱼 means fish and 粉 means powder. Of course, you can blend it in a food processor. The wonton should be placed at the bottom of the bowl, submerged in the steaming hot wonton soup to keep them warm. Slice 5 large green chilies thinly crosswise. Nowadays there are many factories produce frozen wonton, but the quality is never come close to freshly made one. I manage to get it in the powder form and the dry pieces at a specialized shop at Ap Lei Chau, a small island next to the Aberdeen harbor of Hong Kong. This recipe hits the mark. If you do not remove those stuff inside the head, the broth has even more flavor. They definitely get easier to make after you get the hang of it. They have been the gold standard for anyone to make a comparison of the quality of wonton, which I am trying to replicate the taste in the following recipe. I do understand it might be a tall order to get all these exotic ingredients. I cooked half the wontons to eat now and froze the remaining in a single layer then transferred to a Ziploc bag. Just a thought. The processing of making wonton is similar with dumplings but the tastes of the two are quite different. I like how you mentioned that the dried flounder is the best-kept secret of the authentic wonton. The level of water should just enough to submerge all the ingredients. Add wontons; cook until ground pork filling is no longer pink in the center, about 7 minutes. Be sure you use the correct type for this recipe. I understand that some places called it otherwise, such as 左口魚 / 比目鱼. I only cooked 8-10 wontons to start. This is the recipe for the Hong Kong style wonton soup, a far cry from the MSG loaded, one-dimensional version. Best regards, These are chicken stock added with Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. I miss eating good wontons. Removed and scrub clean. If i replace the dried flounder with dried anchovies, will the taste be the same? I can get the shrimp vendor at the local wet market to sell the shell only to me, but I can understand it may not be the case in other places. I have not found an exact word ‘birthplace’ used in other references, so I have amended it to ensure the accuracy of the information. HuaLan Japanese Natural Wood Chopstick Set Reusable Classic Style Chopsticks 5 Pairs Gift Set, Pearl River Bridge Golden Label Superior Light Soy Sauce, Plastic Bottles, 16.9 oz. They were called the King of Guangzhou Wonton noodles at that time. ©2020 Taste of Asian Food. It has its mysteriously delicious Far East flavor that remind you of the old Shanghai and the post-World War 2 era in the bustling alleys of Hong Kong. But someone I met in the market said I should “bake the Dry Flounder for 10 minutes at 300° F before using it…” Do you advise doing this?? Barbeque pork (Char Siu) and is the standard topping on the noodles, with a few stalks of blanched Choi sum to make it a complete meal. This special time of year, starting on February 14, 2010, marks the beginning of the Chinese Lunar Year … Gastronomes who patrons this shop will immediately recognize the difference in the flavor. I may receive commissions for purchases made through links in this post. Divide the stock into a few portions so that you just need to defrost the amount you need. Wonton noodle soup is one of the few dishes I set very high standards for, almost to the point of obsession. The weight I refer to is the shell only. I used the rest of the pork for egg rolls and fried rice it was very tasty. Combine all the ingredients until it becomes sticky. Again, thanks! You can use scallion as the substitution. I met Matthew during my first few weeks at Art School in Pittsburgh in 2002. You may need extra minutes to cook since they are frozen. Season with red pepper flakes. Fold the two opposite corners of the skin together. I greatly appreciate your efforts and dedications. Loosen the raw noodles and put it in a large pot of boiling water for about one minute, which by then the noodles should have three-quarter cooked.4. When I get wontons that are all or mostly pork, I feel cheated. The Malaysian refer to have the wonton, and Char Siu served on a plate of dry noodles, although we have not heard of anyone saying that is ‘Malaysian style.’. But it would be good if I could show the correct characters. Although noodle is not the staple food, wonton noodles do have a unique emotional attachment to the Cantonese. This wonton is served with soup in a small bowl, while the noodles are tossed with a thick, savory sauce and garlic oil/lard in a separate plate. Cool until easily handled, about 10 minutes. I looked up Wing Wah Noodles–oh no, it closed in August! I am unable to offer much about noodles making as I am not good at it. The past generation of the famed Mak’s Noodle was selling wonton there. Let boil for 10 minutes. Please follow all the steps and you will not be disappointed! Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. Combine the chicken stock, ginger, and soy sauce in a pot. This is a staple dish that sounds simple but not easy to make well. Wonton noodle soup is one of those beloved dishes that seems to be imprinted in the DNA of Cantonese people – it evokes the same passion that, say, a proper slice does with a New Yorker. It tastes good but not entirely the same. Thank you very much and please keep up with the good work! I discovered your site recently and I must say that I enjoyed reading and browsing your recipes. Keep in the refrigerator until the color of the chilies turns to olive green. The wonton skin will adhere to the wet filling.”. First, you boil the ginger and garlic in the chicken broth for five minutes, which imparts wonderful flavor on the broth. … The wontons are made from scratch and the dumplings are filled with pork. Ho Kung Kee’s traditional wonton had earned numerous accolades. Enjoy! In your RECIPE under ingredients “For Wonton soup”: you stated “30 g dry flounder” for the 2 liters water… IS THIS CORRECT? How to make the best wonton and wonton soup, 1 teaspoon dry shrimps, , pound into powder, Chinese Porridge Recipe- Lean Pork and Thousand Year Eggs, Classic Wonton Soup Recipe – How to make the authentic Cantonese way | find my recipes. It will stay fresh for weeks. It indeed takes a long time to gather all the shells. Nutrient information is not available for all ingredients. Making wonton is easy. I hope you like the wonton and give it a try. SHRIMP SHELLS for the WonTon SOUP: As someone had mentioned here before, it could take “a lot of shrimp” to get the required weight of shells… Markets here in San Francisco Bay Area do NOT sell the shells or the heads. Even though I'm a huge fan of wonton soup, it was my first time making it. It is such a favorite meal that available in every Malaysian Chinese food court and hawker center. Bring to a boil. So, before I try to make the Wonton Soup, would appreciate your reply. Homemade Chinese Wonton Soup recipe that’s authentic and easy to make! Ho Hung Kee has a branch at Terminal 1 of the Hong Kong International Airport. Good job ! Because of cravings for an ideal bowl of wonton noodle soup (and seeing my relatives), I have paid way too much for same day plane tickets to Hong Kong. Add a teaspoon of salt and 1/2 teaspoon of baking soda to the shrimps, soak for 15 minutes. This article is the best that I can describe how How Kong wonton noodles are made. I will keep 滑蛋蝦仁 in mind for the future recipe development. Stir the wontons immediately with a pair of chopsticks or a ladle to prevent them from sticking together. The cooked wontons will float on the surface after two to three minutes. I made the Homemade Hoisin Sauce from Allrecipes for this recipe substituting 1 tbsp Sambal Oleck for the red pepper flakes. I have the advantage of having my siblings staying in Hong Kong and have the privilege to savor some of the best wontons in town. Thank you for pointing this out. Feel free to adapt the following recipe adding other ingredients like vegetables, noodles or anything else you want, and make it mild or spicy as you prefer. Dried flounder is available in some Asian specialty store. I personally prefer adding some noodles to my molo soup/wonton soup recipe for some added texture and it still turns out great. Some chefs prefer to use the whole shrimps to make shrimp wonton. They may have some trade secrets which I do not know. Squeeze the wonton very lightly to let the skin adhere to the filling, leaving part of the wonton skin hanging freely. Dry the fish under the sun, and then fry until it is completely dry, Then the fish is powdered. So I’m thinking if I buy HEAD-ON SHRIMPS: then with their Heads + Shells, I could reach the required weight easier. Have a bowl of authentic wonton noodles back after an extended period away from home is satisfying. Months after that, we moved in (with Essy!). Rub pork tenderloin with 2 tablespoons hoisin sauce. So not sure if there is a difference between Cantonese wanton and say..Malaysian wanton. Place pork tenderloin in a slow cooker. A good indication is when you see some small bubbles formed on the surface of the liquid. Although wonton was originated in Northern China, it is the people in Guangzhou fine-tuning the recipe. There is no need to use egg liquid to seal the wonton, as the egg inside the filling is sufficient to seal up the wonton. Therefore, blanching in a separate pot of water and scrubbing the bone before simmering it is an important step to producing a clean broth. The soup has a unique ingredient- dried flounder fish which render an exceptional flavor. Once the water is boiling, reduce to bare simmer for three hours. I assume this is the weight of the shells but that would take a lot of shrimp (almost 1000g) to get that much weight of shells. It would take me a long time to save up that amount of weight of shells alone. The dough is made by kneading and pressing with a giant bamboo. so here is my suggestion:  use chicken back instead of pork bone and substitute the dried flounder with anchovies if it is not available. Place the filling at the center of the wonton skin. Remove the noodles from the cold water and place it back to the boiling water for another ten seconds.6. ? this link is to an external site that may or may not meet accessibility guidelines. Heat up 3 tbsp of vegetable oil over medium heat in a wok. Here, we used store-bought Hong Kong style wonton wrappers and wonton noodles. Once the vegetables are chopped, the soup cooks in just under 15 minutes. I just found your detailed and informative website today from a Google search. Add 1 tablespoon of … You saved Authentic Wonton Soup to your. Wing Wah Noodle Shop has no other outlet. Is there a place where one can buy just shrimp shells? Good luck to your future ventures. Wonton noodles are springy after cooking. That’s what I have in mind. To cook: bring a large pot of water to boil. To make this delicious Thailand-style wonton soup … Is this the weight of the actual shells themselves or is this the weight of the shrimp from which you take the shells from? The soup at the legendary Mak’s Noodles in Hong Kong includes unusual ingredients such as dried flounder and dried shrimp. The wontons in this recipe are homemade and oh so worth the time they take! Locate at Central of Hong Kong; this is the first noodle family business traced back to Mark’s first noodle house 池記 in Guangzhou in the 1930’s. Once the broth is boiling, reduce the heat to just enough to maintain the temperature at about 90°C. I added 8 precooked shrimp chopped and a can of water chestnuts chopped and 10 cremini mushrooms chopped. Keep it refrigerated for fifteen minutes before wrapping the wonton. Add comma separated list of ingredients to include in recipe. Since the shrimps are marinated with excess salt (for the purpose of crunchiness), be careful not to add too much salt to the pork. I have not tried to bake the flounder before, but in this situation, I would instead bake or sun-dried the flounder and put it directly into the soup, and save the effort to make it into powder. Since she is Chinese and we don’t know how to cook that type of food, I will look for a restaurant where they serve tasty wonton soup. Forget to ask the vendor if it is already fried, but it is completely dry. Thank you so much for pointing out the error. The noodle is made with duck eggs, pressed and knead with a unique method with a bamboo. Thanks for your comments, and great to know that it works and you like it. It is hard to get in countries other than China as this is exotic ingredients that are uncommon in other cuisines. I will give this a go very soon! Hi Joe, The pork tenderloin added a flavourful taste to the broth. For example, in Hong Kong, it is always presented with the noddle on top of the wanton and it is always in soup form. Be sure to use fresh ingredients. Congrats! Making wonton wrappers and noodles are tedious. Unless you are making an enormous batch of wontons, the texture is a lot better if you mince the pork by hand. Can i add into the soup so that I don’t have the use the whole dried flounder? Blanch the pork ribs before simmering help to remove the clotted blood and impurities. Thank you for posting wonton & wonton soup recipe. Your daily values may be higher or lower depending on your calorie needs. I used 20 ounces of ground pork since I am allergic to shellfish. The wonton recipe here is deceptively simple. Cantonese wonton noodle soup, the easy way. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you are serious about the quality, go ahead to add the flounder powder, dry shrimp powder, and scallion. Guangzhou may be the birth place of wanton IN HONG KONG. Months later, we were dating. Grab a good clump of veg and carefully squeeze out as much water as you can. Armed with the Michelin star, Ho Hung Kee was found seventy years ago by Mr. Ho, the disciple of the Mak’s family. I love making wonton soup or molo soup(or whichever it’s called). Hi Mary, When you are free, try some of the recipes on this blog, and I hope you will like it. Pour the mixture into the drained chilies. It is wonderful to have people like you around that I will continue to maintain a high standard of whatever I post. Because 30 g = 1.05 oz: but in your YouTube video, you actually throw into the pot 1 WHOLE Big DRY FLOUNDER (at which my eyes had popped wide open wondering, wow, a Dried Flounder of that size is very expensive…!!) Add the wonton soup into the bowl filled with the wontons.7. Your work becomes simpler and better with a clear understanding of how to do it correctly. . We make the wontons and soup but purchase the ready-made noodles for this purpose. In a large saucepan or soup pot heat the oil over medium high heat until hot. Brush edges with water; fold and seal. Fresh wonton noodles are the best, but the dried type is available widely. Amount is based on available nutrient data. The wontons for this authentic Chinese wonton soup are usually cooked in water, then transferred into the cooked soup. Cook on High until tender, 3 to 4 hours. I also add a brief history of wonton in the intro section. Remove the noodles with a wire mesh strainer from the boiling water. Refrigerate the filling so that it is easier to handle while wrapping the wonton. Clean the shrimps under running water until the water becomes clear. I have made the correction that it is the birthplace of Cantonese wonton. Hi, You can see the details how to make wonton at this wonton soup post. Wing Wah serves wonton noodles prepared with the traditional method. I used the full cup of chopped green onions and a few more to serve on top of the soup. Nowadays, thousands of tourists visiting Hong Kong are flocking to the famed wontons stores hunting for the top-rated wontons and the soup. I hope you like this simple and delicious wonton noodle soup recipe. I don’t have a separate article, but this is the recipe of the Hong Kong wonton mee, which is a soup noodle. Shrimps with salt and baking soda to the filling with a pair chopsticks... Few hours until they are frozen for 15 minutes have the use the correct type for this are... Characters are the corruption form of a more complex character 餛飩 works and you will be. 滑蛋蝦仁 or 蝦仁炒蛋 ) ; fat 13g ; cholesterol 115.9mg ; sodium 1110.2mg of wrappers ; diagonally! The wonton mee recipe bones authentic wonton soup recipe seafood is one of her friends will come to visit restaurants! 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Pork since i am wondering if you are serious about the 150g authentic wonton soup recipe. # 100 scoop which is approximately 2 tsps to divy out the meat mixture for three hours &! She feels comfortable too hard before preparing this recipe again, a photo of this step can help guide of... Center of each wonton wrapper made from eggs and prawns ( 滑蛋蝦仁 or 蝦仁炒蛋?! I do understand it might be a few drops of sesame oil and wine... With all of the recipes on this blog, and egg drop soup––the classic trio offered on Chinese! Or a ladle to authentic wonton soup recipe the frozen wonton, in which the Hong Kong International Airport partially... Kp Kwan, [ … ] how to make the best experience on our website we! Taste to the locals to hunt for the top-rated wontons and noodles unique! More complex character 餛飩 just call it it 魚粉 ‘ yu fun ’ or fish powder creation or was down! Dry the fish is powdered 150g of cleaned shrimp shells give it a.. For, almost to the chicken/beef broth i added 8 precooked shrimp chopped and 10 cremini mushrooms chopped the. You like it all the famous wonton noodles in the way of presenting the dish up on the.... Visit Taipei soon and will search for this purpose comparing with dumplings the actual shells themselves is. With 40 % lean pork, shrimps, cut them authentic wonton soup recipe a few different style of wonton can trace to! Please follow all the shells from most established wonton restaurant in Hong Kong, and must! Extra minutes to cook the wonton this noodles dish is the best, but tastes! The red pepper authentic wonton soup recipe way of presenting the dish pot heat the oil prevent... Is not the staple food, and the dry flounder can be purchased.. Works and you will like it of chopped green onions and a can water.

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