Classic Hong Kong Style Wonton & Egg Noodles in Wonton Soup

Prep Time: 30 mins

Cook Time: 3 hrs

Total Time: 3 hrs 30 mins

Servings: 20 wonton + soup

MC YEE Product: Egg noodles & Wonton Wrappers

  • Ingredients For Wonton

    • 400g pork 80% lean 20% fat, coarsely minced.
    • 400g prawns whole or chopped in chunky pieces, soak with one teaspoon of salt and 1/2 teaspoon of baking soda
    • Optional – 1/2 stalk leek, chopped or substitute with spring onion
    • 1 teaspoon flounder powder
    • 1 teaspoon dry shrimps, pound into powder
    • 1 teaspoon ground white pepper
    • 1 tablespoon cornflour
    • 1/3 egg
    • 2 teaspoons salt
    • 10g sugar
    • 4 teaspoons light soy sauce
    • 1 packet of 300g MC Yee Noodles wonton wrappers

    Ingredients For Wonton Soup

    • 750 g pork bone
    • 30 g dry flounder or dry squid
    • 150 g shrimp shells cleaned
    • 20g dry shrimps
    • 30g ginger sliced
    • 2 stalks of spring onions
    • 4 teaspoons salt – but taste and adjust as required
    • 1 teaspoon ground white pepper
    • 2 litres water

    Cooking Instructions

    For Wonton

    1. Remove the prawn shell and de-vein.
    2. Add a teaspoon of salt and 1/2 teaspoon of baking soda to the prawns, soak for 15 minutes.
    3. Clean the prawns under running water until the water becomes clear.
    4. Drain off the excess water and keep the prawns dry by leaving it on a piece of kitchen paper or clean cloth.
    5. Mince the pork coarsely.
    6. Combine all the ingredients until it becomes sticky. Keep it refrigerated for fifteen minutes before wrapping the wonton.
    7. Place the filling at the centre of the wonton skin. Fold the two opposite corners of the skin together. Squeeze the wonton very lightly to let the skin adhere to the filling, leaving part of the wonton skin hanging freely.

    There are many ways to wrap wontons. Search the internet for preferred methods of wrapping wontons and surprise your family or guests.

    Egg Noodles

    You need 2 pots of boiling water.

    1. In a large size pot add fresh water and bring to the boil.
    2. Using a noodle colander add 1 bundle (120g approx) at a time into the boiled water and cook the noodles for 25-30 secs.
    3. Loosen the noodles through the cooking process.
    4. Take out cooked noodles and rinse through cold water under a running tap for 20 secs agitating the noodles.
    5. In another pot of fresh boiled water add salt, reheat the noodles in the boiled water for a further 20 secs.

    For Wonton Soup

    1. Blanch the pork bone in boiling water for five minutes. Remove the pork bones and scrub clean. Empty the pot of water and clean the pot.
    2. Place dried flounder or dry squid in the oven to rejuvenate. Brings out the aroma and enhances the stock.
    3. Fill the stockpot with cold water, put all the ingredients in the water. The level of water should just enough to submerge all the ingredients.
    4. Bring the water to a boil over high heat.
    5. Once the water is boiling, reduce to bare simmer for three hours.
    6. Skim away the scum floating on the surface from time to time.
    7. Remove the bones from the stock and optional to pick out the meat off the bones to use in final serving.
    8. Strain the stock through a wire mesh strainer to get a clear soup.
    9. Season with light soy sauce, salt, and ground white pepper. Taste and season appropriately.

    Serving Instructions

    1. Place the egg noodles in a large bowl
    2. Place the cooked wonton packages on top of the egg noodles
    3. Add spring onions, add the pork from the pork bones, a splash of sesame oil and ground white pepper
    4. Add the broth to the serving bowl and done.