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My review
Wontons for Wonton Noodle Soup
CWYC
"Wonton Noodle soup is a traditional Cantonese meal served as a hearty breakfast or lunch. These wontons, made from seasoned pork and shrimp, are the actual dumplings served with egg noodles and chicken broth. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavor. If you feel daring, you may try making your own dashi from a fish purchased whole."
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Ingredients
2 h 10 m servings 25 calsOriginal recipe yields 150 servings (150 pieces)
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Directions
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Prep
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Ready In
- Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
- Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
- Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
- Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
- Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
Footnotes
- Note
- Finished wontons should resemble the shape of a nurse's hat or rosebud.
- Homemade Dashi
- Place whole fish in preheated 350 degree F (180 degrees C) oven until it is slightly smoky and charred. Scrape off any burnt parts and chop coarsely. Store in an air-tight container.
Nutrition Facts
Per Serving: 25 calories; 0.6 g fat; 3.2 g carbohydrates; 1.6 g protein; 8 mg cholesterol; 73 mg sodium. Full nutrition
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
1/9/2007
The filling was great. I left out the shrimp and fish flakes. With just the pork and seasonings these dumplings taste just like the ones my Chinese friends make. Delicious!
Most helpful critical review
11/15/2004
It did not turn out as i though it would, but it was ok.
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1/9/2007
The filling was great. I left out the shrimp and fish flakes. With just the pork and seasonings these dumplings taste just like the ones my Chinese friends make. Delicious!
5/28/2010
I believe this is an excellent recipe for authentic Chinese wontons, based on what I have seen my mom put into wontons made at home. We just leave out the dashi, add several pounds of bok choy ...
3/5/2005
I changed this recipe somewhat, and they came out great. Just like my grandmother used to make. I omitted the dashi, since I couldn't find it, added 1 tbsp. rice wine (some other recipe sugge...
2/20/2010
Loved it. This recipe was so simple and easy to make. I didn't have mushrooms and dried fish flakes and it still turned out wonderfu. Thank you for sharing. :o)
6/27/2011
For the sanity of those trying to find "dashi:" Dried fish flakes are actually called bonito flakes, and they can be found in abundance at any Asian grocer. Dashi is a stock made from boiling ...
5/26/2011
First time wonton maker. This is a good recipe I made it according to the recipe and used a store bought chicken broth and wonton wrappers. I did a little research and added the wontons to boil...
5/18/2010
I made this without the shrimp, dashi, and mushrooms, and added carrots. It only made a third of what it said it did, but I guess I overfilled/used less ingrediets. It was wonderful! I served th...