I am unsure if Singapore and Malaysian readers are familiar with this type of soupy wanton noodles. This is the type of wanton noodles that you can easily find in Hong Kong and in fact, dried version of wanton noodles is not common in Hong Kong at all.
I think the local readers are more familiar with the dry version of wanton noodles and you can get the recipe in this post:
In order to differentiate this recipe with the other local wanton noodle recipe, I will name this recipe as: Cantonese Wanton Noodle Soup.
“Wonton noodles (pinyin: Yúntūn miàn; Cantonese Yale: wàhn tān mihn, sometimes called wanton mee (“wanton” is a Cantonese word for dumpling while noodles in Hokkien is “mee” or in Cantonese, “min”) is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually kai-lan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns,chicken or pork, spring onions with some chefs adding mushroom and black fungus.” (Source: https://en.wikipedia.org/wiki/Wonton_noodles)
Actually, the main purpose of this post is not on the noodle soup itself, it more of the sharing of a proper wanton recipe and how to wrap the wanton. However, I am not very happy with the wanton wrappers of this batch. I found that it is slightly thicker and therefore, after cooking, it looks different from what is sold in Hong Kong.
As for the noodles, you must use Hong Kong Style noodles with alkaline water. These noodles are more springy. It was sold either in the fresh type or the dried type and can be easily obtained in Chinatown.
Due to certain technical difficulties, the blog’s format will be slightly amended. All the recipes will be in the other page .
Please click the above for recipe and illustration
I hope this recipe will benefit readers who are looking for the wanton recipe. This is not a difficult recipe and as for the wrapping, you can either used my method or your preferred method as there are still many other ways of wrapping
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