Verdict: Success! Was fun creating different shapes of wantan, but the noodles were too time consuming as each plate needed to be prepared separately. Might want to do only the wantan soup, to be served with rice instead of noodles.
- In a mixing bowl, combine and mix well:
- 150g (5 oz) pork mince
- 150g (5 oz) prawn meat (I used pork mince instead)
- 1 tbsp egg white
- 1 tsp grated ginger
- 2 tsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp chicken stock powder
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/8 tsp pepper
- Place a teaspoon of the mixture in the middle of each wantan wrapper (used about 40 wrappers from 1 packet), moisten the edges of the wrapper with water.
- Seal the edges to form a triangle shape. *Also made other shapes: money pouches, ancient gold bars/sailor hats, flowers, and X pouches, watch the video below. Triangles are not the best ways because the skin tends to stick to the plate and tear.
- Repeat with the rest of the wrappers.
- Set aside on a plate until ready to cook.
*can also deep freeze. Thaw before cooking
- Boil water in a pot and cook the wantons in batches for about 1 – 2 mins until cooked.
- Stir occasionally to prevent sticking to the bottom of the pot.
- Wantans are cooked when it floats. Drain and set aside.
Watch this for demo techniques to wrap wantan, thank you Pailin’s Kitchen: https://www.youtube.com/watch?v=CrjFoOddNk8
- Prepare sauce enough for all servings.
- Sauce ratio for 1 serving (just double for 2 pax, etc): 2/3 tbsp thick dark soy sauce, 1/2 tbsp soy sauce, 1 tsp sesame oil, 1/8 tsp salt (or to taste), 1/2 tsp sugar + optional: 2 tsp garlic oil.
- Bring water to a rolling boil.
- Loosen up the wantan noodle strands and cook 1 bundle (100g) of noodles in a sieve. Use a chopstick to loosen it some more in the boiling water.
- Once done, drain and ‘wash’ it in a big bowl or basin of room temperature water, then dip the noodles in the boiling water again just to warm it up.
- Transfer the noodles into a bowl, pour sauce in it, toss!
- Serve on serving plate, garnish with choy sum, wantans and optional: char siew.
- Boil water. Add in pepper, sesame oil, salt, sugar, soy sauce, chicken stock granules.
- Add in choy sum stems (sawi).
- Add in choy sum leaves later when stems are half cooked.
- Adjust seasoning.
Additional References: Watch this for HK style Wantan mee: https://www.youtube.com/watch?v=POgIE_9QuYA