Wonton Mian (雲吞麵)
China
Traditional Cantonese soup with wontons, thin egg noodles, and fresh bok choy. A savory broth with soy sauce and ginger aroma makes the dish warming and rich.
Ingredients
- 200 g shrimp
- 200 g pork mince
- 990 ml chicken broth
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp Shaoxing rice wine
- 0.5 tsp ginger
- to taste salt
- 3 tsp sesame oil
- 40 pcs wonton wrappers
- 480 ml water
- 0.5 tsp ground white pepper
- 400 g fresh thin egg noodles
- 280 g bok choy
- 2 pcs green onion
- 2 tbsp fish sauce
Steps
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Dice the shrimp into pieces, place them in a bowl, add the pork mince, 2 tablespoons (30 ml) chicken broth, light soy sauce, oyster sauce, Shaoxing rice wine, salt, sesame oil, and ginger. Mix in one direction until homogeneous and sticky.
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Place a small portion of the filling in the center of a wonton wrapper, wet your fingers with water and shape the wonton by bringing the four corners to the center and sealing tightly. Repeat with the remaining wrappers.
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In a pot, pour the remaining chicken broth (960 ml) and water (480 ml), add light soy sauce, sesame oil, ground white pepper, and salt if needed. Bring to a boil, taste, and adjust seasoning if necessary.
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In a separate pot, bring water to a boil and cook the egg noodles until slightly undercooked. Transfer the noodles to serving bowls, adding a little broth so the noodles do not stick together.
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Drop the wonton into the boiling broth, cook until it floats, then for an additional 1.5 minutes. Add the bok choy 20 seconds before the end to let it soften slightly.
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Arrange the cooked wontons and bok choy into the bowls with noodles, pour the hot broth over, and sprinkle with finely chopped green onion.