Tradicionalni recepti

Kantonska juha z rezanci Wonton

Kantonska juha z rezanci Wonton


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Začnite z nadevom. Svinjino, 3/4 čajne žličke soli, sladkor, sezamovo olje, beli poper, vino, olje, vodo in koruzni škrob dodajte v skledo in vse skupaj ročno mešajte 15 minut ali 5 minut v kuhinjskem stroju. Želite, da je svinjina videti kot pasta. Primešamo sesekljane kozice.

Za pripravo wontonov vzemite ovoj in dodajte le približno žličko nadeva. S prstom premažite robove z vodo (to pomaga, da se obe strani združita), in prepognite na polovico, da dobite obliko trikotnika. Združite oba zunanja vogala in pritisnite za tesnjenje. Sestavljajte še naprej, dokler ne porabite nadeva (ta recept bi moral narediti približno 3 ducate wonton).

Za sestavo jedi segrejte piščančjo juho v srednjem loncu. Začimbe prilagodite z dodajanjem soli po okusu.

Veliki lonec vode zavremo in skuhamo rezance samo do al dente. Razdelite med 6 posod. Dodajte wontone in kuhajte približno 4-5 minut, dokler ne plavajo in se nadev skuha. Wontone razdelite med sklede in prelijte z vročo juho. Postrezite!

Če želite, da je vaša juha nekoliko bolj okusna, lahko po vrhu dodate tudi nekaj kapljic sezamovega olja, sesekljanega mladiča in belega popra!


Priprava juhe Wonton z rezanci iz Hongkonga

Juha z rezanci Wonton je ena redkih jedi, za katere postavljam zelo visoke standarde, skoraj do obsedenosti. Zaradi hrepenenja po idealni skledi juhe z rezanci wonton (in ob obisku svojih sorodnikov) sem preveč plačal za letalske karte za isti dan za Hong Kong. Ko dobim wontone, ki so v celoti ali večinoma svinjski, se počutim ogoljufanega. In redko obiščem stojnice wonton rezancev zunaj Hongkonga in Guangzhouja, zaradi strahu pred slabšimi različicami.

Ja, to je precej kompulzivno vedenje. Toda vedenje velja za vse vrste puristov, ne glede na to, ali je ljubezen suši, boršč, koktajli ali xiaolongbao. Vsi imamo določeno hrano, ki jo postavimo na podstavek.

Če ne morete priti v Hong Kong, je naslednje najboljše zdravilo za wonton poželenje poustvarjanje preklete stvari doma. Potem ko sem več kot leto in pol petljal v kuhinji, sem posodobil starejšo objavo na to temo. Zame mora idealna juha z rezanci iz wontona vsebovati naslednje: dišečo juho, ki jo sestavljajo okus umami iz svinjine in morskih sadežev, pomladni jajčni rezanci al dente in wontoni, ki vsebujejo vsaj 50% kozic.

Tu so podrobnosti, če želite doma poustvariti mojo idealno juho iz wontonskih rezancev v Hongkongu.

1. Juha - Najboljše juhe v Hongkongu vsebujejo nekakšen okus umami iz morskih sadežev. Juha v Legedary Mak's Noodles v Hongkongu naj bi bila narejena iz posušene iverke, posušenih kozic in svinjskih kosti. Moja domača juha je začinjena s svinjino, piščancem in posušenimi kozicami. Če imate že pripravljeno piščančjo juho, svinjske kosti in ingver v juhi dušite približno eno uro, nato pa še 20 minut dodajte posušene kozice. Ali pa naredite svinjsko in piščančjo juho naenkrat, proti koncu pa dodajte tudi posušene kozice.

2. The Noodles - Za kantonsko Wonton juho vedno uporabite tanke jajčne rezance. V idealnem vesolju ljubljenem wontonu bi vsi imeli v svojih soseskah izdelovalca bambusovih rezancev. Ampak, žal, ne. V resničnem svetu so naslednja najboljša izbira pakirani posušeni jajčni rezanci ali sveži jajčni rezanci (na voljo v večjih supermarketih Chinatown).

3. Rumeni drobnjak - To nekoliko dražjo alternativo zelenemu drobnjaku je težje najti zunaj azijskih trgov, vendar je zaradi občutljivejšega okusa vredno. Če rumeni drobnjak ni na voljo, nadomestite zeleni drobnjak ali čebulček.

4. Zavijalci Wonton - Ne zamenjujte jih s ovoji (cmoki). Wonton ovoji so kvadratni in tanjši od okroglih ovojev za cmoke. Rumene kože wontons, narejene iz jajčne moke ali kombinacije jajčec/pšenica, so veliko boljše od belkaste polnozrnate vrste, ki postane kašasta in se veliko lažje razpade. Poznam tudi nekaj domačih kuharjev, ki sami izdelujejo wonton kože. To je težko delo, ko so zavoji, kupljeni v trgovini, tako poceni in odlično opravljajo svoje delo.

5. Polnjenje - Rad uporabljam nadev iz 50% svinjine in 50% kozic, pri čemer povečam delež kozic, če se mi zdi, da se razmetavam. Prav tako lahko naredite wontone iz kozic, ki so v Hongkongu večinoma znani kot ((shui jiao v mandarinščini, shui gow v kantonski), včasih pa jih poudarijo gobe shiitake.

Wonton juha z rezanci iz Hongkonga

  • 1 kilogram svinjskih kosti
  • 2 oz posušenih kozic
  • 1 kos ingverja, olupljen in narezan
  • 1 veliko piščančje stegno ali 2 litra piščančje juhe

Sestavine za polnjenje Wonton:

  • 1 funt mletega svinjine (ne pusto)
  • 1 kilogram kozic, narezanih in drobno narezanih (ali 1 kilogram zamrznjenih kozic, segretih na sobno temperaturo in drobno narezanih)
  • 5 do 6 pramenov rumenega drobnjaka, sesekljanega
  • 1 kos ingverja, olupljen in sesekljan
  • 1 žlica sojine omake
  • 3 žličke riževega kisa
  • 1 čajna žlička sezamovega olja
  • 1 ščepec soli
  • 1 ščepec popra
  • 1 do 2 jajci
  • Moka za prašenje
  • 1 paket wonton kož, približno 50, odmrznjenih, če so zamrznjene
  • 8 unč jajčnih rezancev
  • Še 5 do 6 pramenov rumenega drobnjaka, narezanega, za okras

Svinjske kosti, piščančje stegno in ingver dušite 1 uro v velikem loncu vode in v zadnjih 20 minutah dodajte posušene kozice. Druga možnost je, da 1 uro dušite svinjske kosti in ingver v vnaprej pripravljeni piščančji juhi, v zadnjih 20 minutah pa dodajte posušene kozice.

The Wontons

Blizu sebe postavite 2 do 3 velike krožnike (ko se vam kasneje roke tako opečejo z jajcem za pranje in ste na takem zvitku z zloženim, da boste cenili, da vam ni treba kopati po drugem krožniku.)

V veliki skledi za mešanje temeljito premešajte svinjino, kozice in čebulice. Dodamo sojino omako, kis, sezamovo olje, sol in poper. Ponovite temeljito mešanje. Polnjenje mora biti lepljivo in rahlo mokro.

Odprite jajca in jih pretepite z vilicami. Delovno površino rahlo posipajte z moko in nekaj dodatne moke imejte na dosegu roke.

Wonton ovitek postavite tako, da vas gleda kot diamant. S konicami prstov ali žlico razporedite tanko plast jajčnega pranja vzdolž zgornjih dveh robov ovoja. Na sredino kože položite četrtino veliko žlico polnila.

  • Eden super enostavnih načinov zavijanja je oblikovanje trikotnika, tako da spodnjo konico prepognete do zgornje konice in iz nje iztisnete čim več zraka.
  • Za različico "čoln" začnite z izdelavo trikotnika wonton. Na eno od obeh stranskih konic dodajte nekaj jajc za pranje in ju zložite skupaj, tako da se prekrivata ena na drugi. Končni rezultat bi moral izgledati kot čoln, z dvema konicama, ki na sredini držita nadev polnila. .

Končan wonton položite na krožnik. Wontoni naj bodo pokriti z vlažno brisačo, da se ovijalke ne izsušijo. Zlaganje ponavljajte, dokler ne porabite polnila ali ovojev.

Celoten paket

Wontone lahko skuhate v sami juhi, jaz pa jih raje skuham ločeno, da odvečna moka na ovoju ne pride v juho. Odločite se za približno 6 wontons na osebo. Zamrzni dodatke.

Za rezance zavremo juho. Dodajte rezance in kuhajte do al dente, približno 3 do 5 minut, odvisno od debeline rezancev.

Medtem v ločenem loncu zavremo 2 litra (2 litra) vode. Dodajte wontone in odkrito kuhajte pri rahlem mešanju približno 4 do 7 minut, dokler ni končano. (Zvijača: Ko cmoki priplavajo na vrh, to običajno pomeni, da so končani. Razen če je v notranjosti wontonov zaradi slabega zlaganja preveč zraka.) Odprite enega, da preverite pripravljenost.

Juho in rezance razdelite v ločene sklede. Dodajte 5 do 6 wontons na skledo. Okrasite z drobnjakom in takoj postrezite.


Priprava juhe Wonton z rezanci iz Hongkonga

Juha z rezanci Wonton je ena redkih jedi, za katere postavljam zelo visoke standarde, skoraj do obsedenosti. Zaradi hrepenenja po idealni skledi juhe z rezanci wonton (in ob obisku svojih sorodnikov) sem preveč plačal za letalske karte za isti dan za Hong Kong. Ko dobim wontone, ki so v celoti ali večinoma svinjski, se počutim ogoljufanega. In redko obiščem stojnice wonton rezancev zunaj Hongkonga in Guangzhouja, zaradi strahu pred slabšimi različicami.

Ja, to je precej kompulzivno vedenje. Toda vedenje velja za vse vrste puristov, ne glede na to, ali je ljubezen suši, boršč, koktajli ali xiaolongbao. Vsi imamo določeno hrano, ki jo postavimo na podstavek.

Če ne morete priti v Hong Kong, je naslednje najboljše zdravilo za wonton poželenje poustvarjanje preklete stvari doma. Potem ko sem več kot leto in pol petljal v kuhinji, sem posodobil starejšo objavo na to temo. Zame mora idealna juha z rezanci iz wontona vsebovati naslednje: dišečo juho, ki jo sestavljajo okus umami iz svinjine in morskih sadežev, pomladni jajčni rezanci al dente in wontoni, ki vsebujejo vsaj 50% kozic.

Tu so podrobnosti, če želite doma poustvariti mojo idealno juho iz wontonskih rezancev v Hongkongu.

1. Juha - Najboljše juhe v Hongkongu vsebujejo nekakšen okus umami iz morskih sadežev. Juha v Legedary Mak's Noodles v Hongkongu naj bi bila narejena iz posušene iverke, posušenih kozic in svinjskih kosti. Moja domača juha je začinjena s svinjino, piščancem in posušenimi kozicami. Če imate že pripravljeno piščančjo juho, svinjske kosti in ingver v juhi dušite približno eno uro, nato pa še 20 minut dodajte posušene kozice. Ali pa naredite svinjsko in piščančjo juho naenkrat, proti koncu pa dodajte tudi posušene kozice.

2. The Noodles - Za kantonsko Wonton juho vedno uporabite tanke jajčne rezance. V idealnem vesolju ljubljenem wontonu bi vsi imeli v svojih soseskah izdelovalca bambusovih rezancev. Ampak, žal, ne. V resničnem svetu so naslednja najboljša izbira pakirani posušeni jajčni rezanci ali sveži jajčni rezanci (na voljo v večjih supermarketih Chinatown).

3. Rumeni drobnjak - To nekoliko dražjo alternativo zelenemu drobnjaku je težje najti zunaj azijskih trgov, vendar je zaradi občutljivejšega okusa vredno. Če rumeni drobnjak ni na voljo, nadomestite zeleni drobnjak ali čebulček.

4. Zavijalci Wonton - Ne zamenjujte jih s ovoji (cmoki). Wonton ovoji so kvadratni in tanjši od okroglih ovojev za cmoke. Rumene kože wontons, narejene iz jajčne moke ali kombinacije jajčec/pšenica, so veliko boljše od belkaste polnozrnate vrste, ki postane kašasta in se veliko lažje razpade. Poznam tudi nekaj domačih kuharjev, ki sami izdelujejo wonton kože. To je težko delo, ko so zavoji, kupljeni v trgovini, tako poceni in odlično opravljajo svoje delo.

5. Polnjenje - Rad uporabljam nadev iz 50% svinjine in 50% kozic, pri čemer povečam delež kozic, če se mi zdi, da se razmetavam. Prav tako lahko naredite wontone iz kozic, ki so v Hongkongu večinoma znani kot ((shui jiao v mandarinščini, shui gow v kantonski), včasih pa jih poudarijo gobe shiitake.

Wonton juha z rezanci iz Hongkonga

  • 1 kilogram svinjskih kosti
  • 2 oz posušenih kozic
  • 1 kos ingverja, olupljen in narezan
  • 1 veliko piščančje stegno ali 2 litra piščančje juhe

Sestavine za polnjenje Wonton:

  • 1 funt mletega svinjine (ne pusto)
  • 1 kilogram kozic, narezanih in drobno narezanih (ali 1 kilogram zamrznjenih kozic, segretih na sobno temperaturo in drobno narezanih)
  • 5 do 6 pramenov rumenega drobnjaka, sesekljanega
  • 1 kos ingverja, olupljen in sesekljan
  • 1 žlica sojine omake
  • 3 žličke riževega kisa
  • 1 čajna žlička sezamovega olja
  • 1 ščepec soli
  • 1 ščepec popra
  • 1 do 2 jajci
  • Moka za prašenje
  • 1 paket wonton kož, približno 50, odmrznjenih, če so zamrznjene
  • 8 unč jajčnih rezancev
  • Še 5 do 6 pramenov rumenega drobnjaka, narezanega, za okras

Svinjske kosti, piščančje stegno in ingver dušite 1 uro v velikem loncu vode in v zadnjih 20 minutah dodajte posušene kozice. Druga možnost je, da 1 uro dušite svinjske kosti in ingver v vnaprej pripravljeni piščančji juhi, v zadnjih 20 minutah pa dodajte posušene kozice.

The Wontons

Blizu sebe postavite 2 do 3 velike krožnike (ko se vam kasneje roke tako opečejo z jajcem za pranje in ste na takem zvitku z zloženim, da boste cenili, da vam ni treba kopati po drugem krožniku.)

V veliki skledi za mešanje temeljito premešajte svinjino, kozice in čebulice. Dodamo sojino omako, kis, sezamovo olje, sol in poper. Ponovite temeljito mešanje. Polnjenje mora biti lepljivo in rahlo mokro.

Odprite jajca in jih pretepite z vilicami. Delovno površino rahlo posipajte z moko in nekaj dodatne moke imejte na dosegu roke.

Wonton ovitek postavite tako, da vas gleda kot diamant. S konicami prstov ali žlico razporedite tanko plast jajčnega pranja vzdolž zgornjih dveh robov ovoja. Na sredino kože položite četrtino veliko žlico polnila.

  • Eden super enostavnih načinov zavijanja je oblikovanje trikotnika, tako da spodnjo konico prepognete do zgornje konice in iz nje iztisnete čim več zraka.
  • Za različico "čoln" začnite z izdelavo trikotnika wonton. Na eno od obeh stranskih konic dodajte nekaj jajc za pranje in ju zložite skupaj, tako da se prekrivata ena na drugi. Končni rezultat bi moral izgledati kot čoln, z dvema konicama, ki na sredini držita nadev polnila. .

Končan wonton položite na krožnik. Wontoni naj bodo pokriti z vlažno brisačo, da se ovijalke ne izsušijo. Zlaganje ponavljajte, dokler ne porabite polnila ali ovojev.

Celoten paket

Wontone lahko skuhate v sami juhi, jaz pa jih raje skuham ločeno, da odvečna moka na ovoju ne pride v juho. Odločite se za približno 6 wontons na osebo. Zamrzni dodatke.

Za rezance zavremo juho. Dodajte rezance in kuhajte do al dente, približno 3 do 5 minut, odvisno od debeline rezancev.

Medtem v ločenem loncu zavremo 2 litra (2 litra) vode. Dodajte wontone in odkrito kuhajte pri rahlem mešanju približno 4 do 7 minut, dokler ni končano. (Zvijača: Ko cmoki priplavajo na vrh, to običajno pomeni, da so končani. Razen če je v notranjosti wontonov zaradi slabega zlaganja preveč zraka.) Odprite enega, da preverite pripravljenost.

Juho in rezance razdelite v ločene sklede. Dodajte 5 do 6 wontons na skledo. Okrasite z drobnjakom in takoj postrezite.


Priprava juhe Wonton z rezanci iz Hongkonga

Juha z rezanci Wonton je ena redkih jedi, za katere postavljam zelo visoke standarde, skoraj do obsedenosti. Zaradi hrepenenja po idealni skledi juhe z rezanci wonton (in ob obisku svojih sorodnikov) sem preveč plačal za letalske karte za isti dan za Hong Kong. Ko dobim wontone, ki so v celoti ali večinoma svinjski, se počutim ogoljufanega. In redko obiščem stojnice wonton rezancev zunaj Hongkonga in Guangzhouja, zaradi strahu pred slabšimi različicami.

Ja, to je precej kompulzivno vedenje. Toda vedenje velja za vse vrste puristov, ne glede na to, ali je ljubezen suši, boršč, koktajli ali xiaolongbao. Vsi imamo določeno hrano, ki jo postavimo na podstavek.

Če ne morete priti v Hong Kong, je naslednje najboljše zdravilo za wonton poželenje poustvarjanje preklete stvari doma. Potem ko sem več kot leto in pol petljal v kuhinji, sem posodobil starejšo objavo na to temo. Zame mora idealna juha z rezanci iz wontona vsebovati naslednje: dišečo juho, ki jo sestavljajo okus umami iz svinjine in morskih sadežev, pomladni jajčni rezanci al dente in wontoni, ki vsebujejo vsaj 50% kozic.

Tu so podrobnosti, če želite doma poustvariti mojo idealno juho iz wontonskih rezancev v Hongkongu.

1. Juha - Najboljše juhe v Hongkongu vsebujejo nekakšen okus umami iz morskih sadežev. Juha v Legedary Mak's Noodles v Hongkongu naj bi bila narejena iz posušene iverke, posušenih kozic in svinjskih kosti. Moja domača juha je začinjena s svinjino, piščancem in posušenimi kozicami. Če imate že pripravljeno piščančjo juho, svinjske kosti in ingver v juhi dušite približno eno uro, nato pa še 20 minut dodajte posušene kozice. Ali pa naredite svinjsko in piščančjo juho naenkrat, proti koncu pa dodajte tudi posušene kozice.

2. The Noodles - Za kantonsko Wonton juho vedno uporabite tanke jajčne rezance. V idealnem vesolju ljubljenem wontonu bi vsi imeli v svojih soseskah izdelovalca bambusovih rezancev. Ampak, žal, ne. V resničnem svetu so naslednja najboljša izbira pakirani posušeni jajčni rezanci ali sveži jajčni rezanci (na voljo v večjih supermarketih Chinatown).

3. Rumeni drobnjak - To nekoliko dražjo alternativo zelenemu drobnjaku je težje najti zunaj azijskih trgov, vendar je zaradi občutljivejšega okusa vredno. Če rumeni drobnjak ni na voljo, nadomestite zeleni drobnjak ali čebulček.

4. Zavijalci Wonton - Ne zamenjujte jih s ovoji (cmoki). Wonton ovoji so kvadratni in tanjši od okroglih ovojev za cmoke. Rumene kože wontons, narejene iz jajčne moke ali kombinacije jajčec/pšenica, so veliko boljše od belkaste polnozrnate vrste, ki postane kašasta in se veliko lažje razpade. Poznam tudi nekaj domačih kuharjev, ki sami izdelujejo wonton kože. To je težko delo, ko so zavoji, kupljeni v trgovini, tako poceni in odlično opravljajo svoje delo.

5. Polnjenje - Rad uporabljam nadev iz 50% svinjine in 50% kozic, pri čemer povečam delež kozic, če se mi zdi, da se razmetavam. Prav tako lahko naredite wontone iz kozic, ki so v Hongkongu večinoma znani kot ((shui jiao v mandarinščini, shui gow v kantonski), včasih pa jih poudarijo gobe shiitake.

Wonton juha z rezanci iz Hongkonga

  • 1 kilogram svinjskih kosti
  • 2 oz posušenih kozic
  • 1 kos ingverja, olupljen in narezan
  • 1 veliko piščančje stegno ali 2 litra piščančje juhe

Sestavine za polnjenje Wonton:

  • 1 funt mletega svinjine (ne pusto)
  • 1 kilogram kozic, narezanih in drobno narezanih (ali 1 kilogram zamrznjenih kozic, segretih na sobno temperaturo in drobno narezanih)
  • 5 do 6 pramenov rumenega drobnjaka, sesekljanega
  • 1 kos ingverja, olupljen in sesekljan
  • 1 žlica sojine omake
  • 3 žličke riževega kisa
  • 1 čajna žlička sezamovega olja
  • 1 ščepec soli
  • 1 ščepec popra
  • 1 do 2 jajci
  • Moka za prašenje
  • 1 paket wonton kož, približno 50, odmrznjenih, če so zamrznjene
  • 8 unč jajčnih rezancev
  • Še 5 do 6 pramenov rumenega drobnjaka, narezanega, za okras

Svinjske kosti, piščančje stegno in ingver dušite 1 uro v velikem loncu vode in v zadnjih 20 minutah dodajte posušene kozice. Druga možnost je, da 1 uro dušite svinjske kosti in ingver v vnaprej pripravljeni piščančji juhi, v zadnjih 20 minutah pa dodajte posušene kozice.

The Wontons

Blizu sebe postavite 2 do 3 velike krožnike (ko se vam kasneje roke tako opečejo z jajcem za pranje in ste na takem zvitku z zloženim, da boste cenili, da vam ni treba kopati po drugem krožniku.)

V veliki skledi za mešanje temeljito premešajte svinjino, kozice in čebulice. Dodamo sojino omako, kis, sezamovo olje, sol in poper. Ponovite temeljito mešanje. Polnjenje mora biti lepljivo in rahlo mokro.

Odprite jajca in jih pretepite z vilicami. Delovno površino rahlo posipajte z moko in nekaj dodatne moke imejte na dosegu roke.

Wonton ovitek postavite tako, da vas gleda kot diamant. S konicami prstov ali žlico razporedite tanko plast jajčnega pranja vzdolž zgornjih dveh robov ovoja. Na sredino kože položite četrtino veliko žlico polnila.

  • Eden super enostavnih načinov zavijanja je oblikovanje trikotnika, tako da spodnjo konico prepognete do zgornje konice in iz nje iztisnete čim več zraka.
  • Za različico "čoln" začnite z izdelavo trikotnika wonton. Na eno od obeh stranskih konic dodajte nekaj jajc za pranje in ju zložite skupaj, tako da se prekrivata ena na drugi. Končni rezultat bi moral izgledati kot čoln, z dvema konicama, ki na sredini držita nadev polnila. .

Končan wonton položite na krožnik. Wontoni naj bodo pokriti z vlažno brisačo, da se ovijalke ne izsušijo. Zlaganje ponavljajte, dokler ne porabite polnila ali ovojev.

Celoten paket

Wontone lahko skuhate v sami juhi, jaz pa jih raje skuham ločeno, da odvečna moka na ovoju ne pride v juho. Odločite se za približno 6 wontons na osebo. Zamrzni dodatke.

Za rezance zavremo juho. Dodajte rezance in kuhajte do al dente, približno 3 do 5 minut, odvisno od debeline rezancev.

Medtem v ločenem loncu zavremo 2 litra (2 litra) vode. Dodajte wontone in odkrito kuhajte pri rahlem mešanju približno 4 do 7 minut, dokler ni končano. (Zvijača: Ko cmoki priplavajo na vrh, to običajno pomeni, da so končani. Razen če je v notranjosti wontonov zaradi slabega zlaganja preveč zraka.) Odprite enega, da preverite pripravljenost.

Juho in rezance razdelite v ločene sklede. Dodajte 5 do 6 wontons na skledo. Okrasite z drobnjakom in takoj postrezite.


Priprava juhe Wonton z rezanci iz Hongkonga

Juha z rezanci Wonton je ena redkih jedi, za katere postavljam zelo visoke standarde, skoraj do obsedenosti. Zaradi hrepenenja po idealni skledi juhe z rezanci wonton (in ob obisku svojih sorodnikov) sem preveč plačal za letalske karte za isti dan za Hong Kong. Ko dobim wontone, ki so v celoti ali večinoma svinjski, se počutim ogoljufanega. In redko obiščem stojnice wonton rezancev zunaj Hongkonga in Guangzhouja, zaradi strahu pred slabšimi različicami.

Ja, to je precej kompulzivno vedenje. Toda vedenje velja za vse vrste puristov, ne glede na to, ali je ljubezen suši, boršč, koktajli ali xiaolongbao. Vsi imamo določeno hrano, ki jo postavimo na podstavek.

Če ne morete priti v Hong Kong, je naslednje najboljše zdravilo za wonton poželenje poustvarjanje preklete stvari doma. Potem ko sem več kot leto in pol petljal v kuhinji, sem posodobil starejšo objavo na to temo. Zame mora idealna juha z rezanci iz wontona vsebovati naslednje: dišečo juho, ki jo sestavljajo okus umami iz svinjine in morskih sadežev, pomladni jajčni rezanci al dente in wontoni, ki vsebujejo vsaj 50% kozic.

Tu so podrobnosti, če želite doma poustvariti mojo idealno juho iz wontonskih rezancev v Hongkongu.

1. Juha - Najboljše juhe v Hongkongu vsebujejo nekakšen okus umami iz morskih sadežev. Juha v Legedary Mak's Noodles v Hongkongu naj bi bila narejena iz posušene iverke, posušenih kozic in svinjskih kosti. Moja domača juha je začinjena s svinjino, piščancem in posušenimi kozicami. Če imate že pripravljeno piščančjo juho, svinjske kosti in ingver v juhi dušite približno eno uro, nato pa še 20 minut dodajte posušene kozice. Ali pa naredite svinjsko in piščančjo juho naenkrat, proti koncu pa dodajte tudi posušene kozice.

2. The Noodles - Za kantonsko Wonton juho vedno uporabite tanke jajčne rezance. V idealnem vesolju ljubljenem wontonu bi vsi imeli v svojih soseskah izdelovalca bambusovih rezancev. Ampak, žal, ne. V resničnem svetu so naslednja najboljša izbira pakirani posušeni jajčni rezanci ali sveži jajčni rezanci (na voljo v večjih supermarketih Chinatown).

3. Rumeni drobnjak - To nekoliko dražjo alternativo zelenemu drobnjaku je težje najti zunaj azijskih trgov, vendar je zaradi občutljivejšega okusa vredno. Če rumeni drobnjak ni na voljo, nadomestite zeleni drobnjak ali čebulček.

4. Zavijalci Wonton - Ne zamenjujte jih s ovoji (cmoki). Wonton ovoji so kvadratni in tanjši od okroglih ovojev za cmoke. Rumene kože wontons, narejene iz jajčne moke ali kombinacije jajčec/pšenica, so veliko boljše od belkaste polnozrnate vrste, ki postane kašasta in se veliko lažje razpade. Poznam tudi nekaj domačih kuharjev, ki sami izdelujejo wonton kože. To je težko delo, ko so zavoji, kupljeni v trgovini, tako poceni in odlično opravljajo svoje delo.

5. Polnjenje - Rad uporabljam nadev iz 50% svinjine in 50% kozic, pri čemer povečam delež kozic, če se mi zdi, da se razmetavam. Prav tako lahko naredite wontone iz kozic, ki so v Hongkongu večinoma znani kot ((shui jiao v mandarinščini, shui gow v kantonski), včasih pa jih poudarijo gobe shiitake.

Wonton juha z rezanci iz Hongkonga

  • 1 kilogram svinjskih kosti
  • 2 oz posušenih kozic
  • 1 kos ingverja, olupljen in narezan
  • 1 veliko piščančje stegno ali 2 litra piščančje juhe

Sestavine za polnjenje Wonton:

  • 1 funt mletega svinjine (ne pusto)
  • 1 kilogram kozic, narezanih in drobno narezanih (ali 1 kilogram zamrznjenih kozic, segretih na sobno temperaturo in drobno narezanih)
  • 5 do 6 pramenov rumenega drobnjaka, sesekljanega
  • 1 kos ingverja, olupljen in sesekljan
  • 1 žlica sojine omake
  • 3 žličke riževega kisa
  • 1 čajna žlička sezamovega olja
  • 1 ščepec soli
  • 1 ščepec popra
  • 1 do 2 jajci
  • Moka za prašenje
  • 1 paket wonton kož, približno 50, odmrznjenih, če so zamrznjene
  • 8 unč jajčnih rezancev
  • Še 5 do 6 pramenov rumenega drobnjaka, narezanega, za okras

Svinjske kosti, piščančje stegno in ingver dušite 1 uro v velikem loncu vode in v zadnjih 20 minutah dodajte posušene kozice. Druga možnost je, da 1 uro dušite svinjske kosti in ingver v vnaprej pripravljeni piščančji juhi, v zadnjih 20 minutah pa dodajte posušene kozice.

The Wontons

Blizu sebe postavite 2 do 3 velike krožnike (ko se vam kasneje roke tako opečejo z jajcem za pranje in ste na takem zvitku z zloženim, da boste cenili, da vam ni treba kopati po drugem krožniku.)

V veliki skledi za mešanje temeljito premešajte svinjino, kozice in čebulice. Dodamo sojino omako, kis, sezamovo olje, sol in poper. Ponovite temeljito mešanje. Polnjenje mora biti lepljivo in rahlo mokro.

Odprite jajca in jih pretepite z vilicami. Delovno površino rahlo posipajte z moko in nekaj dodatne moke imejte na dosegu roke.

Wonton ovitek postavite tako, da vas gleda kot diamant. S konicami prstov ali žlico razporedite tanko plast jajčnega pranja vzdolž zgornjih dveh robov ovoja. Na sredino kože položite četrtino veliko žlico polnila.

  • Eden super enostavnih načinov zavijanja je oblikovanje trikotnika, tako da spodnjo konico prepognete do zgornje konice in iz nje iztisnete čim več zraka.
  • Za različico "čoln" začnite z izdelavo trikotnika wonton. Na eno od obeh stranskih konic dodajte nekaj jajc za pranje in ju zložite skupaj, tako da se prekrivata ena na drugi. Končni rezultat bi moral izgledati kot čoln, z dvema konicama, ki na sredini držita nadev polnila. .

Končan wonton položite na krožnik. Wontoni naj bodo pokriti z vlažno brisačo, da se ovijalke ne izsušijo. Zlaganje ponavljajte, dokler ne porabite polnila ali ovojev.

Celoten paket

Wontone lahko skuhate v sami juhi, jaz pa jih raje skuham ločeno, da odvečna moka na ovoju ne pride v juho. Odločite se za približno 6 wontons na osebo. Zamrzni dodatke.

Za rezance zavremo juho. Dodajte rezance in kuhajte do al dente, približno 3 do 5 minut, odvisno od debeline rezancev.

Medtem v ločenem loncu zavremo 2 litra (2 litra) vode. Dodajte wontone in odkrito kuhajte pri rahlem mešanju približno 4 do 7 minut, dokler ni končano. (Zvijača: Ko cmoki priplavajo na vrh, to običajno pomeni, da so končani. Razen če je v notranjosti wontonov zaradi slabega zlaganja preveč zraka.) Odprite enega, da preverite pripravljenost.

Juho in rezance razdelite v ločene sklede. Dodajte 5 do 6 wontons na skledo. Okrasite z drobnjakom in takoj postrezite.


Priprava juhe Wonton z rezanci iz Hongkonga

Juha z rezanci Wonton je ena redkih jedi, za katere postavljam zelo visoke standarde, skoraj do obsedenosti. Zaradi hrepenenja po idealni skledi juhe z rezanci wonton (in ob obisku svojih sorodnikov) sem preveč plačal za letalske karte za isti dan za Hong Kong. Ko dobim wontone, ki so v celoti ali večinoma svinjski, se počutim ogoljufanega. In redko obiščem stojnice wonton rezancev zunaj Hongkonga in Guangzhouja, zaradi strahu pred slabšimi različicami.

Ja, to je precej kompulzivno vedenje. Toda vedenje velja za vse vrste puristov, ne glede na to, ali je ljubezen suši, boršč, koktajli ali xiaolongbao. Vsi imamo določeno hrano, ki jo postavimo na podstavek.

Če ne morete priti v Hong Kong, je naslednje najboljše zdravilo za wonton poželenje poustvarjanje preklete stvari doma. Potem ko sem več kot leto in pol petljal v kuhinji, sem posodobil starejšo objavo na to temo. Zame mora idealna juha z rezanci iz wontona vsebovati naslednje: dišečo juho, ki jo sestavljajo okus umami iz svinjine in morskih sadežev, pomladni jajčni rezanci al dente in wontoni, ki vsebujejo vsaj 50% kozic.

Tu so podrobnosti, če želite doma poustvariti mojo idealno juho iz wontonskih rezancev v Hongkongu.

1. Juha - Najboljše juhe v Hongkongu vsebujejo nekakšen okus umami iz morskih sadežev. Juha v Legedary Mak's Noodles v Hongkongu naj bi bila narejena iz posušene iverke, posušenih kozic in svinjskih kosti. Moja domača juha je začinjena s svinjino, piščancem in posušenimi kozicami. Če imate že pripravljeno piščančjo juho, svinjske kosti in ingver v juhi dušite približno eno uro, nato pa še 20 minut dodajte posušene kozice. Ali pa naredite svinjsko in piščančjo juho naenkrat, proti koncu pa dodajte tudi posušene kozice.

2. The Noodles - Za kantonsko Wonton juho vedno uporabite tanke jajčne rezance. V idealnem vesolju ljubljenem wontonu bi vsi imeli v svojih soseskah izdelovalca bambusovih rezancev. Ampak, žal, ne. V resničnem svetu so naslednja najboljša izbira pakirani posušeni jajčni rezanci ali sveži jajčni rezanci (na voljo v večjih supermarketih Chinatown).

3. Rumeni drobnjak - To nekoliko dražjo alternativo zelenemu drobnjaku je težje najti zunaj azijskih trgov, vendar je zaradi občutljivejšega okusa vredno. Če rumeni drobnjak ni na voljo, nadomestite zeleni drobnjak ali čebulček.

4. Zavijalci Wonton - Ne zamenjujte jih s ovoji (cmoki). Wonton ovoji so kvadratni in tanjši od okroglih ovojev za cmoke. Rumene kože wontons, narejene iz jajčne moke ali kombinacije jajčec/pšenica, so veliko boljše od belkaste polnozrnate vrste, ki postane kašasta in se veliko lažje razpade. Poznam tudi nekaj domačih kuharjev, ki sami izdelujejo wonton kože. To je težko delo, ko so zavoji, kupljeni v trgovini, tako poceni in odlično opravljajo svoje delo.

5. Polnjenje - Rad uporabljam nadev iz 50% svinjine in 50% kozic, pri čemer povečam delež kozic, če se mi zdi, da se razmetavam. Prav tako lahko naredite wontone iz kozic, ki so v Hongkongu večinoma znani kot ((shui jiao v mandarinščini, shui gow v kantonski), včasih pa jih poudarijo gobe shiitake.

Wonton juha z rezanci iz Hongkonga

  • 1 kilogram svinjskih kosti
  • 2 oz posušenih kozic
  • 1 kos ingverja, olupljen in narezan
  • 1 veliko piščančje stegno ali 2 litra piščančje juhe

Sestavine za polnjenje Wonton:

  • 1 funt mletega svinjine (ne pusto)
  • 1 kilogram kozic, narezanih in drobno narezanih (ali 1 kilogram zamrznjenih kozic, segretih na sobno temperaturo in drobno narezanih)
  • 5 do 6 pramenov rumenega drobnjaka, sesekljanega
  • 1 kos ingverja, olupljen in sesekljan
  • 1 žlica sojine omake
  • 3 žličke riževega kisa
  • 1 čajna žlička sezamovega olja
  • 1 ščepec soli
  • 1 ščepec popra
  • 1 do 2 jajci
  • Moka za prašenje
  • 1 paket wonton kož, približno 50, odmrznjenih, če so zamrznjene
  • 8 unč jajčnih rezancev
  • Še 5 do 6 pramenov rumenega drobnjaka, narezanega, za okras

Svinjske kosti, piščančje stegno in ingver dušite 1 uro v velikem loncu vode in v zadnjih 20 minutah dodajte posušene kozice. Druga možnost je, da 1 uro dušite svinjske kosti in ingver v vnaprej pripravljeni piščančji juhi, v zadnjih 20 minutah pa dodajte posušene kozice.

The Wontons

Blizu sebe postavite 2 do 3 velike krožnike (ko se vam kasneje roke tako opečejo z jajcem za pranje in ste na takem zvitku z zloženim, da boste cenili, da vam ni treba kopati po drugem krožniku.)

V veliki skledi za mešanje temeljito premešajte svinjino, kozice in čebulice. Dodamo sojino omako, kis, sezamovo olje, sol in poper. Ponovite temeljito mešanje. Polnjenje mora biti lepljivo in rahlo mokro.

Odprite jajca in jih pretepite z vilicami. Delovno površino rahlo posipajte z moko in nekaj dodatne moke imejte na dosegu roke.

Wonton ovitek postavite tako, da vas gleda kot diamant. S konicami prstov ali žlico razporedite tanko plast jajčnega pranja vzdolž zgornjih dveh robov ovoja. Na sredino kože položite četrtino veliko žlico polnila.

  • Eden super enostavnih načinov zavijanja je oblikovanje trikotnika, tako da spodnjo konico prepognete do zgornje konice in iz nje iztisnete čim več zraka.
  • Za različico "čoln" začnite z izdelavo trikotnika wonton. Na eno od obeh stranskih konic dodajte nekaj jajc za pranje in ju zložite skupaj, tako da se prekrivata ena na drugi. Končni rezultat bi moral izgledati kot čoln, z dvema konicama, ki na sredini držita nadev polnila. .

Končan wonton položite na krožnik. Wontoni naj bodo pokriti z vlažno brisačo, da se ovijalke ne izsušijo. Zlaganje ponavljajte, dokler ne porabite polnila ali ovojev.

Celoten paket

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.


Making Hong Kong-Style Wonton Noodle Soup

Wonton noodle soup is one of the few dishes I set very high standards for, almost to the point of obsession. Because of cravings for an ideal bowl of wonton noodle soup (and seeing my relatives), I have paid way too much for same day plane tickets to Hong Kong. When I get wontons that are all or mostly pork, I feel cheated. And I rarely visit wonton noodle stands outside of Hong Kong and Guangzhou, for fear of getting inferior versions.

Yes, it's rather compulsive behavior. But the behavior applies to any sort of a purist, whether the love is sushi, borscht, cocktails, or xiaolongbao. We all have certain foods we put on a pedestal.

If you can't get to Hong Kong, the next best cure for wonton lust is recreating the darn thing at home. After tinkering in the kitchen for over a year and a half, I have updated an older post on this very topic. For me, an ideal wonton noodle soup must include the following: fragrant broth consisting of pork and seafood umami flavor, springy al dente egg noodles, and wontons containing at least 50% shrimp.

Here are the details, if you would like to recreate my ideal Hong Kong-style wonton noodle soup at home.

1. The Broth - The best broths in Hong Kong incorporate some sort of seafood umami flavor. The broth at the legedary Mak's Noodles in Hong Kong is supposedly made of dried flounder, dried shrimp, and pork bones. My homemade broth is flavored with pork, chicken, and dried shrimp. If you have pre-made chicken broth, simmer pork bones and ginger in the broth for about an hour, adding dried shrimp with 20 minutes left. Or make a pork and chicken broth in one go, also adding dried shrimp towards the end.

2. The Noodles - For Cantonese-style wonton soup, always use thin egg noodles. In an ideal wonton-loving universe, we would all have a bamboo noodle maker in our neighborhoods. But, alas, we don't. In the real world, packaged dried egg noodles or fresh egg noodles (available in the bigger Chinatown supermarkets) are the next best choice.

3. Yellow chives - This somewhat pricier alternative to green chives are harder to find outside of Asian markets, but worth it for the more delicate flavor. Substitute green chives or scallions if yellow chives aren't available.

4. The Wonton Wrappers - Not to be confused with dumpling (jiaozi) wrappers. Wonton wrappers are square and thinner than the round dumpling wrappers. Yellow wontons skins, made of egg flour or an egg/wheat combo, are much better than the whitish all-wheat kind, which become mushy and fall apart much more easily. Also, I know of few homecooks who make their own wonton skins. It's tough work, when store-bought wrappers are so cheap and do a great job.

5. The Filling - I like to use a filling of 50% pork and 50% shrimp, raising the portion of shrimp if I feel like splurging. You can also make all-shrimp wontons, mostly known as 水饺 in Hong Kong (shui jiao in Mandarin, shui gow in Cantonese) and sometimes accented by shiitake mushrooms.

Hong Kong-Style Wonton Noodle Soup

  • 1 pound pork bones
  • 2 oz dried shrimp
  • 1 piece ginger, peeled and sliced
  • 1 large chicken thigh, or 2 quarts chicken broth

Wonton filling ingredients:

  • 1 pound ground pork (not lean)
  • 1 pound shrimp, deveined and finely chopped (or 1 pound frozen shrimp, brought to room temperature and finely chopped)
  • 5 to 6 strands yellow chives, chopped
  • 1 piece ginger, peeled and minced
  • 1 tablespoon soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 ščepec soli
  • 1 pinch pepper
  • 1 to 2 eggs
  • Flour for dusting
  • 1 package wonton skins, about 50, thawed if frozen
  • 8 ounces egg noodles
  • Another 5 to 6 strands yellow chives, chopped, for garnish

Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in the last 20 minutes. Alternatively, simmer pork bones and ginger in pre-made chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.

The Wontons

Place 2 to 3 large plates near you (for when, later on, your hands are so sticky with egg wash and you're on such a roll with the folding that you'll appreciate not having to dig around for another plate.)

In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Repeat thorough mixing. Filling should be sticky and slightly wet.

Crack open eggs and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within hand's reach.

Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the center of the skin.

  • One super-easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible.
  • For the "boat" version, start by making the triangle wonton. Add a dab of egg wash to either of the two side tips and fold them together, overlapping one on top of the other. The end result should look boat-like, with two tips cradling a puff of filling in the middle. .

Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out. Repeat folding until filling or wrappers are used up.

The Complete Package

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.


Making Hong Kong-Style Wonton Noodle Soup

Wonton noodle soup is one of the few dishes I set very high standards for, almost to the point of obsession. Because of cravings for an ideal bowl of wonton noodle soup (and seeing my relatives), I have paid way too much for same day plane tickets to Hong Kong. When I get wontons that are all or mostly pork, I feel cheated. And I rarely visit wonton noodle stands outside of Hong Kong and Guangzhou, for fear of getting inferior versions.

Yes, it's rather compulsive behavior. But the behavior applies to any sort of a purist, whether the love is sushi, borscht, cocktails, or xiaolongbao. We all have certain foods we put on a pedestal.

If you can't get to Hong Kong, the next best cure for wonton lust is recreating the darn thing at home. After tinkering in the kitchen for over a year and a half, I have updated an older post on this very topic. For me, an ideal wonton noodle soup must include the following: fragrant broth consisting of pork and seafood umami flavor, springy al dente egg noodles, and wontons containing at least 50% shrimp.

Here are the details, if you would like to recreate my ideal Hong Kong-style wonton noodle soup at home.

1. The Broth - The best broths in Hong Kong incorporate some sort of seafood umami flavor. The broth at the legedary Mak's Noodles in Hong Kong is supposedly made of dried flounder, dried shrimp, and pork bones. My homemade broth is flavored with pork, chicken, and dried shrimp. If you have pre-made chicken broth, simmer pork bones and ginger in the broth for about an hour, adding dried shrimp with 20 minutes left. Or make a pork and chicken broth in one go, also adding dried shrimp towards the end.

2. The Noodles - For Cantonese-style wonton soup, always use thin egg noodles. In an ideal wonton-loving universe, we would all have a bamboo noodle maker in our neighborhoods. But, alas, we don't. In the real world, packaged dried egg noodles or fresh egg noodles (available in the bigger Chinatown supermarkets) are the next best choice.

3. Yellow chives - This somewhat pricier alternative to green chives are harder to find outside of Asian markets, but worth it for the more delicate flavor. Substitute green chives or scallions if yellow chives aren't available.

4. The Wonton Wrappers - Not to be confused with dumpling (jiaozi) wrappers. Wonton wrappers are square and thinner than the round dumpling wrappers. Yellow wontons skins, made of egg flour or an egg/wheat combo, are much better than the whitish all-wheat kind, which become mushy and fall apart much more easily. Also, I know of few homecooks who make their own wonton skins. It's tough work, when store-bought wrappers are so cheap and do a great job.

5. The Filling - I like to use a filling of 50% pork and 50% shrimp, raising the portion of shrimp if I feel like splurging. You can also make all-shrimp wontons, mostly known as 水饺 in Hong Kong (shui jiao in Mandarin, shui gow in Cantonese) and sometimes accented by shiitake mushrooms.

Hong Kong-Style Wonton Noodle Soup

  • 1 pound pork bones
  • 2 oz dried shrimp
  • 1 piece ginger, peeled and sliced
  • 1 large chicken thigh, or 2 quarts chicken broth

Wonton filling ingredients:

  • 1 pound ground pork (not lean)
  • 1 pound shrimp, deveined and finely chopped (or 1 pound frozen shrimp, brought to room temperature and finely chopped)
  • 5 to 6 strands yellow chives, chopped
  • 1 piece ginger, peeled and minced
  • 1 tablespoon soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 ščepec soli
  • 1 pinch pepper
  • 1 to 2 eggs
  • Flour for dusting
  • 1 package wonton skins, about 50, thawed if frozen
  • 8 ounces egg noodles
  • Another 5 to 6 strands yellow chives, chopped, for garnish

Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in the last 20 minutes. Alternatively, simmer pork bones and ginger in pre-made chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.

The Wontons

Place 2 to 3 large plates near you (for when, later on, your hands are so sticky with egg wash and you're on such a roll with the folding that you'll appreciate not having to dig around for another plate.)

In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Repeat thorough mixing. Filling should be sticky and slightly wet.

Crack open eggs and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within hand's reach.

Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the center of the skin.

  • One super-easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible.
  • For the "boat" version, start by making the triangle wonton. Add a dab of egg wash to either of the two side tips and fold them together, overlapping one on top of the other. The end result should look boat-like, with two tips cradling a puff of filling in the middle. .

Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out. Repeat folding until filling or wrappers are used up.

The Complete Package

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.


Making Hong Kong-Style Wonton Noodle Soup

Wonton noodle soup is one of the few dishes I set very high standards for, almost to the point of obsession. Because of cravings for an ideal bowl of wonton noodle soup (and seeing my relatives), I have paid way too much for same day plane tickets to Hong Kong. When I get wontons that are all or mostly pork, I feel cheated. And I rarely visit wonton noodle stands outside of Hong Kong and Guangzhou, for fear of getting inferior versions.

Yes, it's rather compulsive behavior. But the behavior applies to any sort of a purist, whether the love is sushi, borscht, cocktails, or xiaolongbao. We all have certain foods we put on a pedestal.

If you can't get to Hong Kong, the next best cure for wonton lust is recreating the darn thing at home. After tinkering in the kitchen for over a year and a half, I have updated an older post on this very topic. For me, an ideal wonton noodle soup must include the following: fragrant broth consisting of pork and seafood umami flavor, springy al dente egg noodles, and wontons containing at least 50% shrimp.

Here are the details, if you would like to recreate my ideal Hong Kong-style wonton noodle soup at home.

1. The Broth - The best broths in Hong Kong incorporate some sort of seafood umami flavor. The broth at the legedary Mak's Noodles in Hong Kong is supposedly made of dried flounder, dried shrimp, and pork bones. My homemade broth is flavored with pork, chicken, and dried shrimp. If you have pre-made chicken broth, simmer pork bones and ginger in the broth for about an hour, adding dried shrimp with 20 minutes left. Or make a pork and chicken broth in one go, also adding dried shrimp towards the end.

2. The Noodles - For Cantonese-style wonton soup, always use thin egg noodles. In an ideal wonton-loving universe, we would all have a bamboo noodle maker in our neighborhoods. But, alas, we don't. In the real world, packaged dried egg noodles or fresh egg noodles (available in the bigger Chinatown supermarkets) are the next best choice.

3. Yellow chives - This somewhat pricier alternative to green chives are harder to find outside of Asian markets, but worth it for the more delicate flavor. Substitute green chives or scallions if yellow chives aren't available.

4. The Wonton Wrappers - Not to be confused with dumpling (jiaozi) wrappers. Wonton wrappers are square and thinner than the round dumpling wrappers. Yellow wontons skins, made of egg flour or an egg/wheat combo, are much better than the whitish all-wheat kind, which become mushy and fall apart much more easily. Also, I know of few homecooks who make their own wonton skins. It's tough work, when store-bought wrappers are so cheap and do a great job.

5. The Filling - I like to use a filling of 50% pork and 50% shrimp, raising the portion of shrimp if I feel like splurging. You can also make all-shrimp wontons, mostly known as 水饺 in Hong Kong (shui jiao in Mandarin, shui gow in Cantonese) and sometimes accented by shiitake mushrooms.

Hong Kong-Style Wonton Noodle Soup

  • 1 pound pork bones
  • 2 oz dried shrimp
  • 1 piece ginger, peeled and sliced
  • 1 large chicken thigh, or 2 quarts chicken broth

Wonton filling ingredients:

  • 1 pound ground pork (not lean)
  • 1 pound shrimp, deveined and finely chopped (or 1 pound frozen shrimp, brought to room temperature and finely chopped)
  • 5 to 6 strands yellow chives, chopped
  • 1 piece ginger, peeled and minced
  • 1 tablespoon soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 ščepec soli
  • 1 pinch pepper
  • 1 to 2 eggs
  • Flour for dusting
  • 1 package wonton skins, about 50, thawed if frozen
  • 8 ounces egg noodles
  • Another 5 to 6 strands yellow chives, chopped, for garnish

Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in the last 20 minutes. Alternatively, simmer pork bones and ginger in pre-made chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.

The Wontons

Place 2 to 3 large plates near you (for when, later on, your hands are so sticky with egg wash and you're on such a roll with the folding that you'll appreciate not having to dig around for another plate.)

In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Repeat thorough mixing. Filling should be sticky and slightly wet.

Crack open eggs and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within hand's reach.

Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the center of the skin.

  • One super-easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible.
  • For the "boat" version, start by making the triangle wonton. Add a dab of egg wash to either of the two side tips and fold them together, overlapping one on top of the other. The end result should look boat-like, with two tips cradling a puff of filling in the middle. .

Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out. Repeat folding until filling or wrappers are used up.

The Complete Package

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.


Making Hong Kong-Style Wonton Noodle Soup

Wonton noodle soup is one of the few dishes I set very high standards for, almost to the point of obsession. Because of cravings for an ideal bowl of wonton noodle soup (and seeing my relatives), I have paid way too much for same day plane tickets to Hong Kong. When I get wontons that are all or mostly pork, I feel cheated. And I rarely visit wonton noodle stands outside of Hong Kong and Guangzhou, for fear of getting inferior versions.

Yes, it's rather compulsive behavior. But the behavior applies to any sort of a purist, whether the love is sushi, borscht, cocktails, or xiaolongbao. We all have certain foods we put on a pedestal.

If you can't get to Hong Kong, the next best cure for wonton lust is recreating the darn thing at home. After tinkering in the kitchen for over a year and a half, I have updated an older post on this very topic. For me, an ideal wonton noodle soup must include the following: fragrant broth consisting of pork and seafood umami flavor, springy al dente egg noodles, and wontons containing at least 50% shrimp.

Here are the details, if you would like to recreate my ideal Hong Kong-style wonton noodle soup at home.

1. The Broth - The best broths in Hong Kong incorporate some sort of seafood umami flavor. The broth at the legedary Mak's Noodles in Hong Kong is supposedly made of dried flounder, dried shrimp, and pork bones. My homemade broth is flavored with pork, chicken, and dried shrimp. If you have pre-made chicken broth, simmer pork bones and ginger in the broth for about an hour, adding dried shrimp with 20 minutes left. Or make a pork and chicken broth in one go, also adding dried shrimp towards the end.

2. The Noodles - For Cantonese-style wonton soup, always use thin egg noodles. In an ideal wonton-loving universe, we would all have a bamboo noodle maker in our neighborhoods. But, alas, we don't. In the real world, packaged dried egg noodles or fresh egg noodles (available in the bigger Chinatown supermarkets) are the next best choice.

3. Yellow chives - This somewhat pricier alternative to green chives are harder to find outside of Asian markets, but worth it for the more delicate flavor. Substitute green chives or scallions if yellow chives aren't available.

4. The Wonton Wrappers - Not to be confused with dumpling (jiaozi) wrappers. Wonton wrappers are square and thinner than the round dumpling wrappers. Yellow wontons skins, made of egg flour or an egg/wheat combo, are much better than the whitish all-wheat kind, which become mushy and fall apart much more easily. Also, I know of few homecooks who make their own wonton skins. It's tough work, when store-bought wrappers are so cheap and do a great job.

5. The Filling - I like to use a filling of 50% pork and 50% shrimp, raising the portion of shrimp if I feel like splurging. You can also make all-shrimp wontons, mostly known as 水饺 in Hong Kong (shui jiao in Mandarin, shui gow in Cantonese) and sometimes accented by shiitake mushrooms.

Hong Kong-Style Wonton Noodle Soup

  • 1 pound pork bones
  • 2 oz dried shrimp
  • 1 piece ginger, peeled and sliced
  • 1 large chicken thigh, or 2 quarts chicken broth

Wonton filling ingredients:

  • 1 pound ground pork (not lean)
  • 1 pound shrimp, deveined and finely chopped (or 1 pound frozen shrimp, brought to room temperature and finely chopped)
  • 5 to 6 strands yellow chives, chopped
  • 1 piece ginger, peeled and minced
  • 1 tablespoon soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 ščepec soli
  • 1 pinch pepper
  • 1 to 2 eggs
  • Flour for dusting
  • 1 package wonton skins, about 50, thawed if frozen
  • 8 ounces egg noodles
  • Another 5 to 6 strands yellow chives, chopped, for garnish

Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in the last 20 minutes. Alternatively, simmer pork bones and ginger in pre-made chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.

The Wontons

Place 2 to 3 large plates near you (for when, later on, your hands are so sticky with egg wash and you're on such a roll with the folding that you'll appreciate not having to dig around for another plate.)

In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Repeat thorough mixing. Filling should be sticky and slightly wet.

Crack open eggs and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within hand's reach.

Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the center of the skin.

  • One super-easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible.
  • For the "boat" version, start by making the triangle wonton. Add a dab of egg wash to either of the two side tips and fold them together, overlapping one on top of the other. The end result should look boat-like, with two tips cradling a puff of filling in the middle. .

Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out. Repeat folding until filling or wrappers are used up.

The Complete Package

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.


Making Hong Kong-Style Wonton Noodle Soup

Wonton noodle soup is one of the few dishes I set very high standards for, almost to the point of obsession. Because of cravings for an ideal bowl of wonton noodle soup (and seeing my relatives), I have paid way too much for same day plane tickets to Hong Kong. When I get wontons that are all or mostly pork, I feel cheated. And I rarely visit wonton noodle stands outside of Hong Kong and Guangzhou, for fear of getting inferior versions.

Yes, it's rather compulsive behavior. But the behavior applies to any sort of a purist, whether the love is sushi, borscht, cocktails, or xiaolongbao. We all have certain foods we put on a pedestal.

If you can't get to Hong Kong, the next best cure for wonton lust is recreating the darn thing at home. After tinkering in the kitchen for over a year and a half, I have updated an older post on this very topic. For me, an ideal wonton noodle soup must include the following: fragrant broth consisting of pork and seafood umami flavor, springy al dente egg noodles, and wontons containing at least 50% shrimp.

Here are the details, if you would like to recreate my ideal Hong Kong-style wonton noodle soup at home.

1. The Broth - The best broths in Hong Kong incorporate some sort of seafood umami flavor. The broth at the legedary Mak's Noodles in Hong Kong is supposedly made of dried flounder, dried shrimp, and pork bones. My homemade broth is flavored with pork, chicken, and dried shrimp. If you have pre-made chicken broth, simmer pork bones and ginger in the broth for about an hour, adding dried shrimp with 20 minutes left. Or make a pork and chicken broth in one go, also adding dried shrimp towards the end.

2. The Noodles - For Cantonese-style wonton soup, always use thin egg noodles. In an ideal wonton-loving universe, we would all have a bamboo noodle maker in our neighborhoods. But, alas, we don't. In the real world, packaged dried egg noodles or fresh egg noodles (available in the bigger Chinatown supermarkets) are the next best choice.

3. Yellow chives - This somewhat pricier alternative to green chives are harder to find outside of Asian markets, but worth it for the more delicate flavor. Substitute green chives or scallions if yellow chives aren't available.

4. The Wonton Wrappers - Not to be confused with dumpling (jiaozi) wrappers. Wonton wrappers are square and thinner than the round dumpling wrappers. Yellow wontons skins, made of egg flour or an egg/wheat combo, are much better than the whitish all-wheat kind, which become mushy and fall apart much more easily. Also, I know of few homecooks who make their own wonton skins. It's tough work, when store-bought wrappers are so cheap and do a great job.

5. The Filling - I like to use a filling of 50% pork and 50% shrimp, raising the portion of shrimp if I feel like splurging. You can also make all-shrimp wontons, mostly known as 水饺 in Hong Kong (shui jiao in Mandarin, shui gow in Cantonese) and sometimes accented by shiitake mushrooms.

Hong Kong-Style Wonton Noodle Soup

  • 1 pound pork bones
  • 2 oz dried shrimp
  • 1 piece ginger, peeled and sliced
  • 1 large chicken thigh, or 2 quarts chicken broth

Wonton filling ingredients:

  • 1 pound ground pork (not lean)
  • 1 pound shrimp, deveined and finely chopped (or 1 pound frozen shrimp, brought to room temperature and finely chopped)
  • 5 to 6 strands yellow chives, chopped
  • 1 piece ginger, peeled and minced
  • 1 tablespoon soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 ščepec soli
  • 1 pinch pepper
  • 1 to 2 eggs
  • Flour for dusting
  • 1 package wonton skins, about 50, thawed if frozen
  • 8 ounces egg noodles
  • Another 5 to 6 strands yellow chives, chopped, for garnish

Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in the last 20 minutes. Alternatively, simmer pork bones and ginger in pre-made chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.

The Wontons

Place 2 to 3 large plates near you (for when, later on, your hands are so sticky with egg wash and you're on such a roll with the folding that you'll appreciate not having to dig around for another plate.)

In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Repeat thorough mixing. Filling should be sticky and slightly wet.

Crack open eggs and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within hand's reach.

Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the center of the skin.

  • One super-easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible.
  • For the "boat" version, start by making the triangle wonton. Add a dab of egg wash to either of the two side tips and fold them together, overlapping one on top of the other. The end result should look boat-like, with two tips cradling a puff of filling in the middle. .

Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out. Repeat folding until filling or wrappers are used up.

The Complete Package

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.


Poglej si posnetek: Domaći rezanci za supu (Julij 2022).


Komentarji:

  1. Lavy

    V njem je nekaj. Vedel bom, zahvaljujem se za pomoč pri tem vprašanju.

  2. Gilli

    Intelligible response

  3. Bonifaco

    Ne maram, spet

  4. Tosh

    Je izjemen, zelo dober kos



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