Noodle Pork

Char Siew Wanton Noodles

Posted on 3 October, 2013

Yum

I posted a recipe on HCP Char Siew 2 days ago. Or simply Chinese BBQ pork made easy in a frying pan. I kept one piece of the char siew (Chinese bbq pork) to make this dish. There are many different ways on how to wrap wanton, that it can be quite confusing. Bottom line is to trial and error then adopt the one that you feel most comfortable with.

I used to wrap it in a way that looks like a little package/money bag/bomb. But during my days in Australia, my housemate from China showed me how she wrap her dumplings. After learning her method of wrapping, I adopted it from then on. I find it easy and mostly because I like the way it looks.

If you are interested in the different ways to wrap wanton, please refer to the link Here.

Put all the ingredients for wanton except for the wrapper into a mixing bowl.

Mix well with hand.

Set up wrapping station. Dust plate and tray with a little plain flour so that the wanton will not stick.

You will need a little bowl of water to seal the wanton.

Place about 1 tsp of meat filling on wanton wrapper.

Dip finger into water and apply around the bottom edges (U shaped) as shown.

Fold and seal the edges.

Fold in half again length wise and pinch the ends together.

Continue until done.

I lay mine out on a tray so it will not stick together when i freeze it.

I’m making extra for my lunch.

To store it for later use, freeze it on tray for an hour, then transfer into ziplock bag for storage in freezer.

If you are making all on the same day then there is no need to freeze.

Cook wanton in a boiling pot of chicken stock.

After wanton is cooked, take it out and set aside.

Blanch chye sim in chicken stock too.

You can see that I have another pot of stock behind for my noodles.

Prepare your sauce.

You can prepare it on your serving dish itself, and simply place noodle on top.

I like to toss my noodles with the sauce in another bowl before transferring to my serving plate.

Cook noodle in chicken stock for a min.

Then using a strainer to hold the noodles, run it under cold tap water to stop the cooking process, and remove excess starch.

Assemble wanton noodles with toppings and a bowl of broth with wanton in it.

Serve immediately.