Why restaurant wonton noodle is better than homemade (廣東雲吞麵)? This is your ultimate guide on authentic Cantonese wonton noodle recipe(wonton noodle soup recipe/wonton filling recipe). These are the secrets to make a successful wonton noodle. This yields about 4 large bowls (3 cup capacity bowls) with some wontons left over.


Ingredients:

[Soup]
450g (1 lb) Pork Bone
150g (5 oz) Dried Shrimp
Shrimp shells and heads
65g (2 pieces) Dried Flounder
3L (3.17 Quarts) Water
1 Teaspoon Salt
25g Rock Sugar

[Wonton filling]
350g (12.3 oz) Shrimp
230g (8.1 oz) Pork 50/50 lean meat/fat
1 Teaspoon Flounder powder using 3rd/4th piece
2 Teaspoon Dried shrimp flakes
1 Egg
1/8 Teaspoon White pepper
1/4 Teaspoon Salt
Cantonese/Hong Kong 3 inch Wonton Wrappers

Sesame oil
Soy Sauce
Yellow Chives
Wonton Noodle

材料:

[湯]
450g 豬骨
150g 蝦米
蝦殼和頭
65g (2 塊) 大地魚乾
3L 水
1 茶匙 鹽
25g 冰糖

[雲吞餡]
350g 蝦
230g 豬肉 半肥瘦
1 茶匙 大地魚粉 (用第三/四塊大地魚乾)
2 茶匙 蝦米粉
1 隻蛋
1/8 茶匙 鹽
1/4 茶匙 白胡椒粉
廣東/香港 三寸 雲吞皮

1/2 茶匙 麻油
1/2 茶匙 生抽
韭黄
幼麵

1. Blanche the pork bones in hot water for about 8 minutes and wash the bones afterwards.

2. Peel the shrimp. Set aside shells.

3. 5 oz of dried shrimp.

4. Brown 4 pieces of dried Flounder on a flame to bring out the natural oil of the fish. You can also bake the fish at 350F for 15 minutes. You will use 2 of these pieces in the soup. Throw away the heads, they will not be used. Also lightly scrape off any burned spots you see (it doesn't need to be perfect). The other 2 pieces will be grinded into a powder later.

5. Bring 3.17 Quarts of water to a boil then turn it down to low. Drop in the bones, dried shrimp, and fish. DO NOT PUT THE SHRIMP HEADS AND SHELLS IN YET! Cover and cook this for about 1.5 hours or until the fish meat is starting to separate, on very low simmer.

6. Cook the shrimp shells until they burn bright red. After 1.5 hours, dump the shells into the soup and continue to cook for another 1.5-2 hours.

7. For wonton fillings, the ratio shrimp to pork is 60/40. For the pork, you want 50% fat and 50% lean meat. Just find any cut of meat that resembles this ratio. If you change this ratio, the taste and texture of wonton completely changes. Alternatively, you can use pork belly (no skin) and mince the meat yourself to get this mixture. [Some people also use 60/40 or even 70/30 for the pork, that is fine too].

8. Dry your shrimp. If you have big shrimp like mine, cut them into smaller pieces. Skip this step if you have small shrimp.

9. Grind remaining Flounder into a fine powder. Don't forget to throw away the head!

10. Take a small handful of dried shrimp and grind into flakes. You don't need to make a fine powder with this one. You just want fluffy flakes.

11. Mix shrimp and pork together.

12. Add 1 teaspoon of fish powder, 2 teaspoons of shrimp flakes, 1 egg, 1/8 teaspoon of white pepper, and 1/4 teaspoon of salt. Mix together evenly.

13. Take your entire ball of meat, pick it up and slam it downwards into your bowl 20-30 times. Your meat will turn into a thick paste.

14. You wonton wrappers should be thin 3 inch squares. Look for the Cantonese/Hong Kong variety. They are usually yellow in color.

15. Place a teaspoon of filling in the middle of the wrapper. Push the bottom corner up, then the two sides. Squeeze the top to seal the wonton. If you made the filling correctly, the stickiness of the filling keeps the wonton together without using water or egg white wash like some people do.

16. Filter soup with a fine mesh/cloth filter. Skim the scum off the top of the soup with a ladle. You can do it a few times if you want. Throw away all the shells, etc. that you filtered out. You can also eat them if you like.

17. Add 1 teaspoon of salt to the soup and 0.9 oz piece of rock sugar. This is necessary to balance the flavors of the soup. If you don't have rock sugar, regular sugar is an acceptable substitute.

18. Bring the soup back to a boil.

19. Cut yellow chives into 1 inch pieces. You need about a small bunch for each serving.

20. In a large bowl, pour 1/2 teaspoon of sesame oil, 1/2 teaspoon of soy sauce, then yellow chives.

21. Boil water in 2 separate pots. One pot will be for cooking the wonton and the other is for noodle.

22. Cook the wonton for about 1-2 minutes until you see them float. Place cooked wonton on top of the chives.

23. Cook noodle for only 10-15 seconds! Rinse the noodle thoroughly in water. If you don't, the alkaline residue will ruin your experience. Then quickly dip the noodle in another pot of hot water or the hot soup to warm up the noodle before serving.

24. Fold your wonton noodle on top of the wontons. This order of placement is important because you don't want the noodle to be soggy and want to maintain its al dente texture.

25. Serve with the hot soup and you're done! You can freeze your extra wontons.

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