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In mood for some wonton noodles?

April 16, 2010

Despite the crazy schoolwork we all have in these two weeks, I had a quite enjoyable afternoon yesterday. For my nutrition class, my partner, Grace Brantingham,  and I did a cultural project on Hong Kong. After the oral presentation last week, we have foods lab for the remaining classes where each culture is responsible to prepare one core food representing its diet/meal pattern. It was our showtime yesterday. We decided to make Wonton Noodles (in soup). Wonton is a type of dumpling commonly found in Chinese cuisine. We made a few adjustments to the original recipe … here’s what we have (it’s really simple and easy to make) —


–  1 pack of Chinese rice noodles

–   Leafy vegetables – Bok Choy

–   22 oz. of chicken broth

–   Spring onion

–   1/2 tsp salt

–   1 pack of wonton wrappers

–    ground pork (for wonton)

–    baby shrimps (for wonton)

–    1 tsp oyster sauce (for wonton)

–    1/2 tsp salt (for wonton)

–    1 tsp sesame oil (for wonton)

–  1 egg (for wonton)


1)   Bring the chicken broth to a simmer in a large pot over medium heat.

2)   Add 1 tsp salt, or to taste.

3) Wonton

a)    Finely chop pork and baby shrimps.

b)    Mix pork and shrimps with sesame oil, oyster sauce, salt and egg. Mix the ingredients well.

c)    Lay one won ton skin in front of you (cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

d)    Folding direction –

  1. Wet the sides of the wrapper
  2. Fold the wrapper in half to form a triangle. Work out any air between wrapper and filling
  3. Wet the two side corners of the triangle, gently pull them together and press firmly. The center corner should stick out slightly.

e)    Add wonton to the broth and boil until cooked, about 8-10 minutes.

4)   Simmer the noodles in another pot with boiling water until tender, about 5-8 minutes.

5)   Drain noodles and run through with cold running water.

6)   Add noodles to the soup.

7)   Simmer vegetables until they are just tender.

8)   Serve noodles and wontons with the soup in a bowl. Chop some onions and sprinkle them on top.  Enjoy!

I wouldn’t say this is as genuine as the traditional cooking method, but it is very similar to. Normally, the broth is prepared with dried shrimp, pork or chicken bones and ginger. These ingredients are simmered in the broth for an hour and the liquid that is infused with the “essence” of the ingredients is used as the soup base.

Since we had many fillings left, we also made some fried wontons – they were really good too! It didn’t take us very long to make the wonton noodles – approximately 30 minutes. Also, if you don’t like shrimp or pork, you can replace those with other ingredients for the fillings as well! You can use beef if you want..or chopped vegetables .. or anything you like!! So, try it if you feel like having some wontons! I guarantee you a promising result! 🙂


2 Comments leave one →
  1. April 20, 2010 4:30 pm

    That looks like a fun recipe! I’ll put this on the (really really long) list of foods I want to try to make this summer! We have a deep fryer at our house, and a friend recently taught us how to make fried shrimp wontons. They were really, really good… they were a Jamaican rendition, so quite spicy.. mm. But I’m excited to try the more authentic version!

  2. April 22, 2010 7:31 pm

    Ooooh! I was so excited when I saw the pictures of the wontons! Dumplings are one my favorite foods,and its a delicacy in Nepal. We call them “momo,” and we usually steam them instead of boiling them in broth.And you’re right that fried dumplings are really good too (Especially with ketchup)…thanks for posting the recipe….I might have to try this one day. Looks yummy!

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