Jo Anne Sugimoto Recipe

WON TON MEIN - Chinese Dumplings and Noodles

By Jo Anne Sugimoto sugarnspicetedibears


Recipe Rating:
 2 Ratings
Serves:
3 to 4 people

Jo Anne's Story

This is another one of those comfort foods that my mom used to make, especially on cold nights. And this was my dinner tonight.
It is also one of my favorite soup-type meals. I make this at least twice a month.
My daughter just loves this and so does her boyfriend. The keikis (children) love it too, because of the noodles and the beautiful colors and they think that it is play time.
It is a little difficult as there are a lot of things that are going on at the same time in preparing this dish. I will try to explain everything so as not to overwhelm any one. As with all of my recipes, if you have any questions, please feel free to ask. And yes, I took the picture before I ate it! YUMMMMM!

Ingredients

SOUP STOCK:
4 can(s)
chicken broth or dashi (japanese broth)
1
sheet dried konbu (seaweed or kelp)
1 pkg
dried shrimp
1 c
shoyu (soy sauce)
1 Tbsp
sugar
CONDIMENTS:
1 pkg
char siu (chinese prepared red pork)
find more delicious recipes at www.porkbeinspired.com
sliced thinly
1 pkg
chinese fishcake, sliced thinly
1 bunch
green onion or scallions, finely chopped
FILLING:
2 lb
ground pork
find more delicious recipes at www.porkbeinspired.com
salt and pepper to taste
2 clove
grated garlic
3 tsp
grated ginger
3 Tbsp
oyster sauce
1
egg
1 can(s)
waterchestnuts, finely minced
1 pkg
won ton pi (wrappers for dumplings)
1 pkg
mein (noodles - saimin)
remainder of the green onions

Directions Step-By-Step

1
In a large pot, pour in all the chicken broth, along with the seaweed, dried shrimp, shoyu and sugar. Bring to a boil, then lower the heat to a low simmer and cover the pot.
2
Chop up the char siu, fishcake and green onions. Put them in separate containers with covers and refrigerate.
3
In a medium glass mixing bowl, add the ground pork, salt and pepper to taste, grate garlic and ginger, add it in, add the oyster sauce, slightly beat the egg and add it in, finely mince the waterchestnut and add it in, mix till everything is well incorporated.
4
Open the package of pi (wrappers) and cover it with a damp cloth or paper towel to keep it from drying out. Take one wrapper and put about a teaspoon and a half of the pork mixture in the middle of the square, dampen the edges with water (in a shallow little bowl, use your finger) and fold diagonally then fold it again and dampen the points and press together. The wrapper is supposed to keep the pork mixture from oozing out, so you must make sure that all the edges are sealed. Put it in a container lined with paper towels. Continue to make the dumplings and put it in the container and keeping it partially covered. Keep the cover on so the dumplings do not dry out.
5
Bring a medium pot of water to a rolling boil and follow the directions on the package for the preparation of your noodles, when it is cooked drain the noodles in a colander.
6
Bring a medium pot of water to a rolling boil. Put a few of the dumplings in the boiling water and let it cook for 3 minutes, mix it around a little so that it does not stick to the bottom of the pot.
7
While you are waiting for the dumplings to cook, put some noodles in a soup bowl, then put the dumplings over the noodles, then your char siu and fishcake, pour your dashi or chicken soup stock over everything and garnish with green onions. Grab your chopstick and saimin spoon and enjoy your hot meal, you deserve it! You did a great job!

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Asian
Collection: Asian Inspired