Wonton Min 雲吞面
This is a second part to making 雲吞 wonton. It’s nice to have them, but it never feels complete without noodles and soup. Making 雲吞面 wonton min at home is really easy, especially with chicken bouillon. This is definitely a home style version which is very different from restaurant cooking. The restaurant version takes 上湯 superior stock and adds dried flounder to the stock. This is the core part of making a restaurant style 雲吞面. To be honest, I think the home version just needs chicken bouillon.
I’ve been using dry egg noodles to save space in my freezer. If it wasn’t for COVID-19, I would prefer to get fresh egg noodles for this, but I’m making do with what I have. Making this takes about as long as it takes to boil water. It’s so simple and my mom regularly made this for breakfast.
RECIPE: 1 serving
Dried egg noodles
Wonton, frozen
1 cup water
1 1/2 tsp or 1/2 tbsp Knorr chicken bouillon
Salt, to taste
Sugar, to taste
White pepper, to taste
MSG, pinch
Sesame oil, drizzle
Green onions, optional
Chili crisp, optional
Bring a pot of water to boil over medium-high heat. Boil the dried egg noodles to the directions on the package. When they are done, strain out the noodles and run them under cold water to rinse off any extra starch. Place the rinsed noodles in a bowl.
In the same pot, add however many 雲吞 wonton that you want. Just before adding them to the pot, gently swirl the water. As soon as you drop them in the pot, use chopsticks to stir them so they don’t stick to the bottom of the pot and the skin doesn’t shred. Reduce the heat to medium.
When the water comes back to a boil, reduce the heat to medium-low to maintain a gentle boil. You don’t want the boil to be hard because it will tear apart the wonton skin.
You can tell they are nearly finished cooking when they start to float. Depending on how big they are the cooking time will vary. For the large ones that I made, it takes about 3 minutes of poaching after they float until they are cooked. When they are cooked, strain them out and put them in the bowl.
Meanwhile, wash and thinly slice green onions and set aside.
Rinse out the pot and add 1 cup of water. Bring to a boil over high heat. In the meantime, add the chicken bouillon, salt, sugar, white pepper, and MSG. Taste and adjust the seasoning. When the broth boils, add it to the bowl. Drizzle sesame oil and top with sliced green onions.
Serve with chili crisp if you like it spicy or whatever other hot sauce that you have.
Eat right away and enjoy!
