/* */ .comment-link {margin-left:.6em;}

without analysis there's no reason to play.

Sunday, April 10, 2005

Convenience Food of the Month: Wonton Noodle Soup!

This is mainly aimed for the time-pressured University students/law practitioners out there.

Wonton Noodle Soup

  • 1 packet of Wonton skins*
  • 1 packet of dried shitake mushrooms*
  • 1 bunch of spring onions (Finely Chopped)
  • 300g of minced meat (I used beef)
  • 150g of deshelled, uncooked prawns (Diced)
  • large amounts of dried Chinese-style noodle
  • 1 tbsp oyster sauce
  • 2 tsp light soy-sauce
  • A dash of Black pepper (I prefer coursely ground)
* These can be obtained from your nearest Asian grocery store.

  1. Marinate the minced meat in the marinade ingredients.
  2. Begin soaking the dried shitake mushrooms in hot water.
  3. Add the spring onions, uncooked prawns to the meat, mixing well. (You'll have to use your hands for this. It can get messy)
  4. Dice the dried mushrooms after they have been given suffficent time to rehydrate. Add to meat mixture, and mix well.
  5. Now for the fun part: folding wontons.
  6. Take 1 tsp of the meat mixture, and place it in the center of a Wonton skin.
  7. Wet the edges of the wonton-skin by dipping your fingers in water and running your finger along the edge of the wonton-skin.
  8. Fold two of the opposite corners across, so that you now have a triangle package with filling in the middle. Press together firmly at the edges. N.B. The water should make the two sides of the skin stick together.
  9. Wet, then fold the two acute-angled corners across the body of the wonton. That's it! One wonton.
  10. Repeat steps 5-8 until you have either run out of filling or run out of wonton skins.
Makes 40-50 Wontons.

You should get something looking a little like this:


As you can see, I've eaten most of my wontons already, but it's basically the same idea.

The most convenient aspect of these babies is that they freeze extraordinarily well. During the freezing process, they have a slight tendency to stick together, but once frozen, they can be easily seperated by applying force to the body of the wontons. Wontons very versatile, and in conjunction with a good dried Chinese-style noodle, can be eaten for any meal of the day.

Cooking the wontons
  1. Place the required number of wontons in boiling water.
  2. Place noodles (if any) into same pot of boiling water.
  3. Cook with lid on until Wontons float to surface.
Depending on how strong/subtle you want the flavour of the soup to be, you can add a cube of chicken stock, a dash of soy-sauce or a few finely chopped fresh chillies.

The preparation takes around half an hour to an hour, but you'll get many a hearty healthy meal out of this one bout of preparation. Once you have the wontons, cooking takes around 3-5 minutes. Last night's dinner (and though it's hard to tell, it's a bowl):



Blogger sarni said...


Procedure: Go home to Mum and Dad's place. Get given a container full of frozen home-made wontons. Thank parents and take them home.

Sorry. :-)

10:10 pm


Post a Comment

Links to this post:

Create a Link

<< Home