Wonton braised noodles with tobiko: the jelly fish fold

Wonton braised noodles with tobiko: the jelly fish fold

By
From
Hong Kong Diner
Serves
4
Makes
25 Wontons
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
25 fresh wonton pastries
400ml classic chinese broth
300g fresh, fine egg noodles
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
20g orange tobiko, optional ( flying fish roe, from sushi specialists)
spring onions, finely sliced, to garnish

The filling

Quantity Ingredient
4 dried shiitake mushrooms
1 spring onion
1/2 a thumb-size piece of ginger
200g raw, peeled and deveined prawns
100g minced pork

The marinade

Quantity Ingredient
1 tablespoon oyster sauce
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pure sesame oil
1/2 tablespoon cornflour

Method

  1. Soak the shiitake mushrooms in hot water overnight or for a minimum of 2 hours, then drain. Finely chop them along with the spring onion (scallion) and ginger and place in a mixing bowl.
  2. Lightly bash the prawns (shrimp) with the side of your cleaver or knife, keeping them whole, but making them more flexible, which will make it easier to wrap the wontons. Lastly, add the pork mince, along with the prawns and the marinade ingredients to the bowl and mix everything together well.
  3. Traditionally, the mix is pounded into a uniform paste by cupping one hand, picking up the mix, and throwing it back into the bowl. This helps to tenderize the meat and knocks out air pockets in the paste. You can also use an electric mixer for the same effect; using the k-hook attachment, place the marinated mix in the mixer and beat on a low-medium speed for 2 minutes.
  4. To make the jelly fish shaped dumplings you will need to use what I call the croc fold. Place a wonton pastry on a flat surface, positioning it in a diamond shape straight ahead of you. Place 1 teaspoon of mix in the centre of the pastry.
  5. Fold one corner vertically, over the opposite corner, to form a slightly lopsided triangle. Hold the dumpling up by the top of the triangle with your non-dominant hand. Shape your dominant hand into a ‘crocodile jaw’ shape, where your thumb is the lower jaw and your index finger is the upper jaw.
  6. Start to feed the pastry into the jaws of the croc, squeezing the pastry together into the webbing of your thumb, creating rough pleats as you gather the excess pastry together in your croc’s jaws. Continue feeding until the dumpling is fully closed. Then pinch the pastry tightly along the top of the filling. Do not be scared to clamp down hard, so that the filling is well and truly sealed inside the pastry.
  7. Now bring the broth of your choice (or alternatively 400ml cups of water with 1 teaspoon of salt added) to the boil. Drop in your noodles and blanch for 1 1/2 minutes, then fish them out carefully with tongs and place in a bowl.
  8. Next, boil the wontons (usually 5–6 per serving) in the same water or broth for 4 minutes, until they begin to float. Remove the wontons to a separate bowl, using a slotted spoon or a Chinese skimmer, then bring the water or soup back to the boil.
  9. Just before serving, dunk the noodles (either fresh, or dried and soaked) back into the soup or boiling water for 30 seconds, then put them back into their bowl and add the oyster sauce and light soy sauce. Mix well, then divide the noodles between individual serving bowls (they will be the base of the dish). Place the hot wontons on top of the noodles and scatter 2 teaspoons of flying fish roe over the top of each portion. Garnish with finely sliced rings of spring onion (scallion).
  10. Serve with a bowl of broth (my favourite homemade stock or try the simple stock) on the side and some lightly blanched green vegetables, such as lettuce leaves or any type of Chinese greens.
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