DirectionsStep1Wipe the dried flounder fish with a damp cloth to remove dust and other debrisStep2Put the flounder fish on a baking rack and bake at 150 ̊C or 300 ̊F for 10 minutes on each side. Set asideStep3Wash 30 g of dried shrimp and set asideStep4Bring a pot of water to a boil. Use approx. 4 L of waterStep5Put the pork bones into the boiling water for 5 minutes.Step6Remove from water and submerse in cold water to loosen bone fragments. Rinse off loose parts with water and set asideStep7Fill a pot with 2.5 L waterStep8Put the flounder, pork bones and dried shrimp into the pot and turn the heat to medium-high. Bring it to a low simmer. Do not let the soup boil. Boiling will make the soup cloudy. A good wonton noodle soup i…Step9When you see tiny bubbles starting to form, add beansprouts, turn the heat to simmer and let it simmer for 4 hoursStep10In a pan, turn heat to low and add 2 tsp of the flounder fish powder and toast it for a few minutes until you can smell the aroma. Turn off heat and set asideStep11Wash and devein shrimp and put into a mixing bowl. The ratio of the filling should be 70% shrimp, 20% pork fat and 10% lean pork. (I decided to use 20% lean pork and 10% pork fat as seen in the photo becaus…Step12Finely dice the pork fat and put it into the mixing bowlStep13Dice the pork and then chop it until it’s pasty. Usually will take 5 minutes of chopping. Put it in the mixing bowlStep14Add 1 egg, 1 tsp salt, 2 tsp toasted flounder powder, 1⁄2 tsp white pepper powder, 1 tbsp Shaoxing wine, 1 tsp light soy sauce and 1 tsp fish sauce. Mix with your hands. Add 2 tsp sesame oil and mix againStep15Pick up the contents in the mixing bowl in your hand and drop it back into the mixing bowl. Do this around 20 times to give the shrimp filling some elasticity and help it to bind together. If using frozen shrimp, it will …Step16Let the filling marinate for around 30 minutesStep17Take a wonton wrapper and put it in a diamond positionStep18Put some filling in the lower centre part of the wrapper Bear in mind that Cantonese wontons should be bite-size, so not too bigStep19Use the knife or spoon that you’re using to pick up the filling to rub some of the filling residual on the bottom point of the wrapper to act as glueStep20Fold the bottom point over the filling and just under the top point The top point and bottom point do not meet in order to create a “goldfish tail”Step21Use the knife or spoon to rub some of the wet filling on the sides of the wonton wrapper to help it stick when you gently squeeze the wrapper together Don’t worry if the filling is not completely sealed. If you use a big pot …Step22It’s very important to not squeeze too tightly. You want the filling to be loose as opposed to the filling being packed tightlyStep23Repeat until all the filling has been used and set asideStep24Wontons can be freezed at this point. Remember to dust the bottom of the plate with flour or cornstarch before you put the wontons on it to be freezedStep25After 4 hours, your soup should be quite flavourful so you can remove all the solids from the soup with a strainerStep26Add 2 tbsp fish sauce (optional), 1 tsp salt and 1 tbsp light soy sauce. Taste and make adjustmentsStep27Bring the soup to a boil and then turn to simmerStep28Wipe Chinese yellow chives and cut into 2 cm pieces. Set asideStep29Bring a big pot of water, approx. 4-5 L to a boil A big pot of water ensures that the water temperature doesn’t drop too much when you put in the wontons. If the temperature is too low, the wontons wrapper will get mushyStep30Prepare bowls. Add some Chinese chives and sesame oil to the bowls. A little bit of soy sauce can also be added to the bowlStep31Put the wontons in the boiling water for approx. 2-3 minutes until done. Remove from water and place in bowlsStep32Turn the heat up on the soup. It should be around 90 ̊C or 194 ̊F when you add it to the bowlStep33Prepare a large mixing bowl filled with water. It will be used to give the noodles a rinse after it is cooked for the first timeStep34When the water is boiling, add the wonton noodles. Cook for approx. 2 minutes or until doneStep35Submerse the noodles in the water in the mixing bowl, give it a quick swirl, and put it back into the boiling water to reheat. Remove and put it into the bowl with the wontonsStep36Use a ladle to pour the soup into the bowl of wonton noodlesStep37Serve with Chinese red vinegar and/or chili oil sauceStep38Heat a sauce pan or small pot using medium-high heat.Step39Put 2 tbsp of oil and add chopped shallots and the white parts of the green onionsStep40Fry until aromatic. Bring heat down to lowStep41Add 1 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tsp sugar and mix until sugar is dissolvedStep42Turn off heat and add 2 tsp of sesame oilStep43Add the rest of the green onionsStep44Pour over wontons and/or noodlesIngredientsIngredients300 gramsShrimp100 gramsPork (hand chopped)50 gramsPork Fat (finely diced)1 Egg1 teaspoonLight Soy Sauce1 ½ tablespoonsFlounder Fish Powder½ teaspoonWhite Pepper Powder1 tablespoonShaoxing Wine1 teaspoonFish Sauce (optional)4 teaspoonsSesame Oil2 teaspoonsCornstarch1 packageWonton Wrappers1 packageWonton Noodles2 Dried Flounder Fish600 gramsPork Bones30 gramsDried Shrimp100 gramsBeansprouts2 tablespoonsFish Sauce (optional)1 teaspoonSalt2 tablespoonsLight Soy Sauce2 ½ litersWater3 sprigsChinese Yellow Chives½ teaspoonSesame Oil (per bowl)1 Shallot (course chopped)1 stalkGreen Onions (chopped)2 tablespoonsOyster Sauce1 teaspoonSugar2 tablespoonsOilSee moreNutritionalNutritional939 Calories31 gTotal Fat421 mgCholesterol89 gCarbohydrate3,440 mgSodium73 gProteinFrom auntieemily.comRecipeDirectionsIngredientsNutritionalExplore furtherBest Wonton Noodles In Hong Kong 香港最佳雲吞面 danielfooddiary.comHong Kong Style Wonton's Secret Ingredient (香港雲吞)kungfu-cooking.comCantonese Wonton Soup Recipe (廣東雲吞) Christine's …en.christinesrecipes.comBest wonton noodles in Hong Kong - Hong Kong Livinghongkongliving.comWonton Noodles (Wanton Noodles/云吞面) - The Burning …theburningkitchen.comRecommended to you based on what's popular • Feedback
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