One Tonne of Wontons! :)

 Marketing started at 8am this morning. 

Two packets of baby bokchoi.

A handful of chestnuts, prawns and minced pork.

Blanch the baby bok choi in a pot of boiling water with a dash of oil and a sprinkling of salt.

To the minced pork, diced prawns and chestnuts,

Add:

A generous sprinkle of white pepper.

A dash of light soy sauce.

A heaped tablespoon of oyster sauce.

A generous drizzle of sesame oil and shaoxing wine.

Toss them up till well combined.

Rope in the family to join in for the wonton wrapping. :)

Prepare a pot of boiling water to boil up batches of wontons.

Till you get a whole tonne of them.

And while we're at it.

Chop up some onions (since we ran out of shallots)

and fry them over low heat for some shallot oil.

These weren't burnt.

They were actually sweet and pretty yums!

Don't underestimate the fragrance that the shallot (fried onion) oil imparts to the dish.

Add it to the soup or the noodles.

Or both!

Pick up some of those roasted meats from your friendly local roast meat seller at the wet market.

Which comes with a soy based gravy.

Toss the wonton noodles in a tablespoon of the soy sauce gravy.

Top with blanched baby bokchoi, roast meats and a generous serving of wontons! :)

Serve with a bowl of piping hot chicken broth.

That was one tonne of work for some wonton noodles.

Well worth the effort.

Well fed for the night! :)

Cooking for family

Diced 4 water chestnuts.

Peel and chop 12 medium sized grey prawns into three parts.

Mix 400g of minced pork and diced water chestnut with 2 tbsp of oyster sauce, a dash of sesame oil, white pepper and a tsp of soya sauce.

Chop spring onions to be used either mixed into the filling or as a garnish for the soup.

(I divided the pork into two portions for two different types of filling- for a 云吞: minced pork, chestnut and spring onions/ for a 水饺: minced pork, shrimp and chestnut)

Makes enough filling for one pack of wanton wrappers, approximately 34 sheets.

For each wanton wrapper, place a generous ball of pork and shrimp filling in the middle before sealing with beaten egg and crimping the ends tightly.

Bring water to a boil before putting in the dumplings to cook. 

The dumplings are ready when the skin turns slightly translucent and they float up to the surface.

Serve in a stock made from simple boiled ikan bilis and peeled prawn heads reserved from earlier (or simply use Knorr ikan bilis MSG free cubes).

Serve dried with the noodles blanched and tossed in a base of sesame oil, oyster sauce, a little soup stock and sambal chilli (optional)

Top with dumplings, roasted bbq pork and chinese kale.

Or simply serve in soup. :)

The dumplings were no sweat.

It's the separate blanching of vegetables and noodles together with the final assembly of soup/ dried orders of noodles that took a while.

But all worth it.

Tummy satisfied!