Wonton Noodle Soup
Enjoy these wontons in a comforting bowl of noodles, as a delicious snack (or meal) in a soy chilli sauce or throw them into a hot pot meal. You can even deep fry them!!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Mince or run the shrimp through a food processor to make a choppy paste. You want the shrimp to have some texture to it so do not over do it.
2
Combine the ground pork and "choppy shrimp paste" with all the seasonings and mix well, I usually use my hand.
3
Wrap the wontons. Set aside the wontons you will eat and freeze the rest in a single layer. This recipe will make approximately 50-55 wontons.
Cook the wontons by boiling them until they float to the top. They can be cooked from frozen.
4
Cook your egg noodles, vegetables and prepare the broth. Assemble your bowl with the cooked wontons and laddle the HOT broth over. Garnish with green onion cilantro and a small drizzle of sesame oil will go a long way.
Instructions
300g shrimp
300g pork
1 tsp soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1/2 tsp chicken powder
1 tsp water
pinch of salt
pinch of pepper
wonton wrappers
Wontons
1 pack of egg noodles/wonton noodles
chicken broth (homemade or store bought)
green onions
cilantro
bok choy or yu choy or any vegetable of choice
Bowl
Wonton Noodle Soup
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Servings :
Makes approximately 50 wontons
Calories:
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