Won Ton Mein Chinese Dumplings And Noodles Recipes

WON TON MEIN - CHINESE DUMPLINGS AND NOODLES

Steps:

• In a large pot, pour in all the chicken broth, along with the seaweed, dried shrimp, shoyu and sugar. Bring to a boil, then lower the heat to a low simmer and cover the pot.
• Chop up the char siu, fishcake and green onions. Put them in separate containers with covers and refrigerate.
• In a medium glass mixing bowl, add the ground pork, salt and pepper to taste, grate garlic and ginger, add it in, add the oyster sauce, slightly beat the egg and add it in, finely mince the waterchestnut and add it in, mix till everything is well incorporated.
• Open the package of pi (wrappers) and cover it with a damp cloth or paper towel to keep it from drying out. Take one wrapper and put about a teaspoon and a half of the pork mixture in the middle of the square, dampen the edges with water (in a shallow little bowl, use your finger) and fold diagonally then fold it again and dampen the points and press together. The wrapper is supposed to keep the pork mixture from oozing out, so you must make sure that all the edges are sealed. Put it in a container lined with paper towels. Continue to make the dumplings and put it in the container and keeping it partially covered. Keep the cover on so the dumplings do not dry out.
• Bring a medium pot of water to a rolling boil and follow the directions on the package for the preparation of your noodles, when it is cooked drain the noodles in a colander.
• Bring a medium pot of water to a rolling boil. Put a few of the dumplings in the boiling water and let it cook for 3 minutes, mix it around a little so that it does not stick to the bottom of the pot.
• While you are waiting for the dumplings to cook, put some noodles in a soup bowl, then put the dumplings over the noodles, then your char siu and fishcake, pour your dashi or chicken soup stock over everything and garnish with green onions. Grab your chopstick and saimin spoon and enjoy your hot meal, you deserve it! You did a great job!

CHINESE NOODLES & PORK DUMPLINGS

Steps:

• 1. THE DUMPLINGS
• 2. In a large bowl, combine the ground pork, egg white, soy sauce (or tamari), cilantro, and ginger, and mix with your hands to thoroughly combine.
• 3. Chef's Note: What is Tamari? Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you'll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
• 4. Shape into small balls, about the size of a golf ball.
• 5. Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
• 6. Chef's Note: What is Arrowroot? We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.
• 7. THE SOUP
• 8. Place the chicken stock and fish sauce into a large pot and bring to the boil.
• 9. Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer.
• 10. Cook for ten minutes, uncovered.
• 11. Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
• 12. While the veggies are simmering, pour boiling water over the Chinese noodles to loosen them.
• 13. Chef's Tip: There are all kinds of dried Chinese noodles out there; including rice noodles. Use what suits your taste, and go for it.
• 14. Drain them out of the water, and add them to the pot.
• 15. Continue to simmer for 2 minutes, until the noodles soften.
• 16. Serve immediately, in bowls with an additional garnish of chopped cilantro, and just maybe some nice warm sake.
• 17. Keep the faith, and keep cooking.

WONTON NOODLES (WANTAN MEE)

Steps:

• In a large bowl, mix the ground pork, prawns, egg white, ginger, soy sauce, oyster sauce, chicken broth powder, sesame oil, salt, sugar. and white pepper.
• Knead for 2 minutes.
• Place a teaspoon of the pork mixture in the center of each wonton wrapper.
• Moisten the edges of each wrapper with cold water.
• Seal the edges to give a triangle shape.
• Close by expelling as much air as possible.
• Reserve on a sheet of parchment paper until ready to cook.
• Heat the oil in a pan and sauté the garlic over medium-low heat until it begins to turn lightly golden and crisp. Immediately transfer to a bowl and set aside.
• Black mushroom sauce
• Soak the black mushrooms in lukewarm water until softened.
• Drain but reserve the water of the black mushrooms.
• Squeeze excess water from the mushrooms and cut them into pieces.
• Heat the vegetable oil in a small saucepan and sauté the garlic and mushrooms for 1 minute. Add the rest of the ingredients except for the cornstarch mixture.
• Bring to a boil.
• Cover and simmer for 20 minutes over low heat.
• Stir in the cornstarch mixture and, while stirring, allow the sauce to thicken slightly.
• Adjust the seasoning, if necessary.
• Turn off the heat, cover the pan and set aside.
• Bring a large pot of water to a boil.
• Add 1 tablespoon of garlic oil, salt and sugar.
• First blanch the bok choy stems for a few minutes, then add the leaves. Drain and set aside.
• Reserve the cooking water.
• Boil a large amount of water in a saucepan, add the chicken broth powder, 1 teaspoon of garlic oil and the scallions.
• Cook the wontons in small batches for about 1 to 2 minutes, stirring regularly.
• Drain and set aside.
• In a shallow serving bowl, place 1 serving of the seasoning sauce.
• With the same boiling water used to blanch the vegetables, bring the noodles to a boil in 3 oz. (100 g) servings and cook for 25 seconds or until cooked to taste.
• Remove the noodles from the water with a skimmer and run them under cold running water for 5 seconds, then immerse the noodles again very quickly in the boiling water just to warm them up. Drain well.
• Transfer the noodles to the serving bowl and toss them into the seasoning sauce. Add 6 tablespoons of black mushroom sauce and mix again. Add a pinch of white pepper.
• Top the noodles with bok choy, wontons and char siu pork slices.
• Repeat the operation for the other 3 portions.
• Serve immediately with the pickled green hot peppers.
• Optionally add sriracha sauce.

WON TON NOODLES

Steps:

• In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
• Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
• [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
• In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
• In a large pot, bring water to a rapid boil,.
• blanch choy sum until just al dente, strain well, set aside for garnish.
• In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
• Drain well and put into individual serving bowls.
• In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
• Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
• Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
• For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.