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 noodles, allow 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 oil, garlic 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.

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