I'm taking lunch orders from my little master and this 云吞面 (wanton dumpling noodles) is one of his requests! (Ps. Should it be 云吞面 or 云饨面 i.e. 吞=to swallow; 饨=chinese riavoli?) The wanton is made based on my memory on how it was done together with my late mum. And what is 云吞面 without char siew?! I found one simple and easy, not compromising on taste, char siew recipe in Food Canon. I made half the portion (500g) of the original recipe (and regretted it) hehe..
I'm copying the recipe here for easy reference, please visit Food Canon blog where there are couple of write-ups on making good char siew.
叉烧肉 (Char Siew)
1 kg pork belly (I used 五花肉 which the butcher sold to me when I said I wanted to make Char Siew)
1 tsp salt
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp pepper
1 tbsp honey (I used maltose)
2 tbsp sugar
2 tbsp oyster sauce
1 tbsp rose flavored chinese wine (or other chinese wine)
1 tsp 5-spice powder
1 bowl of water
2 tbsp oil
- Heat up wok and add in oil.
- Add pork and after 5 minutes, add all ingredients into the wok and simmer for 40 mins or till the pork is tender enough.
- Remove most of the sauce into a separate bowl.
- Caramelise the meat in medium heat, add some maltose (or honey), about a minute or two per side.
- After the char siew is done, coat lightly with some honey. (I skipped this step).
(P.s. I think the char siew would taste even better if marinated overnight.)
云吞/ Wanton dumplings
(makes about 80 to 100 dumplings)
300g minced pork
10 prawn, deveined and chopped
5 water chestnuts, skinned and chopped
2 pieces dried 蝙鱼, toasted and pound into powder-form
light soy sauce
- Mix all ingredients in a bowl.
- Continue folding and kneading the pork mixture for about 10 mins. Rest the pork mixture for about 1 hour in the fridge.
- To wrap dumpling, take a piece of wanton skin and put slightly more than 1/2 tsp pork mixture in the centre. Fold the skin and giving it a tight squeeze to seal it.
To cook the dumplings
Prepare a pot of boiling water, and throw a few dumplings into the pot. It's cooked when the dumplings float on the surface of water.
To prepare soup for the dumplings
Boil soya beans and dried scallops (or anchovies) on low heat for at least half and hour. Or longer to have a more robust tasting soup. Add salt to taste.
To prepare dry 云吞面
Prepare a pot of boiling water and cook the noodles for about 3 to 5 mins (depending on type of noodle used). Scoop up the noodles and let it run under tap water, and drained.
Seasoning for noodles: Ketchup, sesame oil, oyster sauce, char siew sauce (from above), fried shallots.