teaspoon cornflour (with 2-3 tbsp water, for sealing wonton skins Stir well just before use)
Serving Size: 1 (862) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 260 g31 %
Total Fat 28.9 g44 %
Saturated Fat 9.4 g46 %
Cholesterol 156.8 mg
Sodium 2004.7 mg
Dietary Fiber 2.8 g11 %
Sugars 14.5 g58 %
Protein 52 g
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.