Monday, December 20, 2010

Dry Tossed Wonton Noodles 乾撈雲吞麵 - “Malaysian Monday 22"

I did a post on dry tossed char siu noodles a while back and this is just another variation of what can be ordered at a wonton noodles stall in Malaysia. To make this a halal dish, I have substituted pork with veal for the wontons. As usual dry tossed (we prefer the dark version generally found in central Malaysia) is my first pick but you may serve the noodles in chicken broth together with the dumplings. Add some slices of char siu  to the noodles and you will have an even tastier meal. Again this won't be complete without our beloved pickled green chillies! 
P.S I haven't been feeing to well for the last few days and I can't wait to check out all your tasty posts in the next day or two.

recipe per serve
you'll need;
fresh egg noodlesallow 1.5 noodles per person
choysum or bokchoy, washed and cut into manageable lengths 
spring onions, chopped
pickled green chillies in soy to serve
bird chillies in soy to serve

dressing for the noodles;
1.5 tbs of shallot oilgarlic oil or chicken oil
1 .5 tbs of light soy
1.5 tbs of caramel sauce
1 tbs of oyster sauce
1 tsp of castor sugar
dash of white pepper

makes 40
for the wonton;
wanton wrappers
500 g of veal mince (pork is normally used and chicken is a good substitute too)
200 g of prawn meat, minced
2 spring onions (white parts only) minced
2 tsp of minced ginger
1 egg, lightly beaten
dash of Chinese cooking wine
dash of light soy
dash of oyster sauce
dash of sesame oil
salt and white pepper to taste
2 tbs of corn flour
hot chicken stock to serve

Prepare the choysum, chilies in soy and chopped spring onions.

Place all ingredients for wonton (except the stock) and mix well.

Place 11/2 tsp of filling in middle of the pastry, gather all edges together to form a plump dumpling.

Make enough dumplings and set aside (allow 6 to 8 dumplings/person)

In a pot of  boiling water, boil wantons til they float to the surface, takes about 5 to 7 minutes. Drain wontons and warm the dumplings up in simmering stock just before serving. 

Return the pot of water to a boil, meanwhile prepare the sauce for the noodles. Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly. Mix noodles in the prepared sauce/dressing.

Serve noodles immediately with wonton in chicken stock and pickled green chillies. This is often served with some char siu as well.

I will be hosting MMM for the month of December. Please send all your entries to me at To find out more please click  HERE.


  1. Wow that is a great looking wanton mee! I love the dark version too!

  2. Tak pernah buat wonton.Boleh cuba menu yang agak sihat.Masih ber diet lagi Tummy?

  3. Haha you Malaysians certainly love the dark sauce and pickled green chillies :) This is something I should be cooking more often!

  4. jenuh mencarik kulit wantan nih... banyak mmg banyak tp tak banyak yg halal bg muslim..teringin nak buat....

  5. Harriet from carltonDecember 20, 2010 at 8:19 PM

    Another very delicious noodle dish from you. I love wonton and I will be trying this over the holidays!

  6. Hope you feel better soon! I love konlo mee in any form, your wantan looks fabulous (as everything you do) :)

  7. A truly exotic meal !!!
    I love wantons and here they look awesome with the greens.

  8. I haven't had a good konlo mien for a very long time. This will be my weekend project!

  9. Your wonton mee looks so appetising and with the pickled green chilli, it'll just taste heavenly! Hope you'll have a speedy recovery!

  10. Everytime I come into your blog, I feel like I'm stepping into an Asian restaurant with a wide variety of food.. Pickled green chillies are a must with wonton noodles.. yummm
    Get well soon!

  11. Veal wontons! How very good looking dish!
    I love Malaysian food!

    B XX

  12. those are some of the best looking wontons i've ever seen. you're amazing in the kitchen! :-)

  13. Be still my heart - veal wontons. Scrumptious veal wontons. In fact the entire meal is a wonder - your food is always so fresh and packed with a myriad of flavors. Hope you feel better soon - to cook, to eat, to savor.

  14. this is 1 of my favourite dish, I love the wonton noodle in KL with dark sauce, so yummy. Now, you are tempting me, today my lunch will be wonton noodle heeheehee...

  15. oh and take care yourself, speedy recovery to you too.

  16. I only ever had the Hong Kong style. I must say your dark version is a lot more appealing! Love the very plump wontons too :)

  17. Oh how gorgeous... this certainly feeds my carb craving! Will try with chicken mince.

  18. Wow..I miss wonton noodles! This looks mouthwatering.

  19. I normally eat my wontons in soup but this looks so delicious. Can't wait to try it! Love the chubby wontons too. I will have to try folding them that way.

  20. hi, may know what is the amount of noodles the dressing makes? Is the dressing equivalent to 1.5 egg noodles? Is caramel sauce a better option than dark soy sauce? Thanks if u could reply.

  21. What a yummy blog to stumble upon!

  22. RR


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