Wonton Noodles
Wonton Noodles might be just the Chinese recipe you are searching for. This recipe serves 3. This main course has 1103 calories, 65g of protein, and 20g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a good option if you're following a dairy free and pescatarian diet. A mixture of oy sauce, teaspoonshaoxing wine, shrimp, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
The day before you want to make your wonton soup, peel and devein your shrimp. If you want your shrimp to look whole, you devein them without slicing them open by using a toothpick inserted along one side of the vein, to dig the vein out. Once it's peaking out, you should be able to pull the vein out with your fingers.
Put the cleaned shrimp in a bowl and cover with just enough cold water so that the shrimp is submerged.
Add the potassium carbonate and stir. Cover and refrigerate overnight. To make the stock, add the shrimp shells, dried pollack, water, sugar, salt, and soy sauce to a stock pot. Trim the green parts of the scallions and add them to the pot, reserving the white part for the wontons.Bring the mixture to a boil over high heat. Skim off any foam that rises to the surface. Lower the heat to maintain a simmer continuing to remove any foam as it accumulates. Cook until the broth is very flavorful 30-40 minutes. For the wontons, drain and rinse the shrimp with water. Dry the shrimp off, and then slice off about 3/4" of the thickest part of each shrimp.
Add the thick pieces to a bowl.Use a knife to mince the tail ends of the shrimp into a chunky paste.
Add this to a separate small bowl. Finely mince the white parts of the scallions and add 2 teaspoons to the minced shrimp, saving the rest for later. In the bowl with the minced shrimp, add 1 teaspoon of potato starch and 1 teaspoon of Shaoxing wine, along with the oyster sauce, ginger juice, and a dash of white pepper.
Mix well to combine.In the bowl with the thick shrimp pieces, add 1/2 teaspoon of potato starch and 1/2 teaspoon of Shaoxing wine, along with the sugar, salt, and a dash of white pepper.
Let this marinate for 20 minutes.Prepare a small bowl of water. To make the wontons, put one wrapper in the palm of your left hand (or right hand if you're left handed).
Add about 1 teaspoon of minced shrimp filling.Top with 1 large piece of shrimp, wet two edges of the wrapper and fold in half diagonally to make a triangle. Seal the top corner, then work your way down, sealing bowl sides making sure there is no trapped air inside your wonton. Repeat until you run out of shrimp.To finish your soup, soup through a large sieve, into a liquid measuring cup, pressing on the solids to extract as much broth as possible. You should have about 3 cups of broth. If you have less, add water to make 3 cups. Strain this through a very fine mesh sieve (such as a tea strainer) into a clean pot to remove any fine particles. Adjust the salt to taste. Bring a large pot of water to a boil, and boil your wontons in batches for about 2 minutes.
Transfer to a shallow bowl with a slotted spoon and toss with a splash of sesame oil to keep them from sticking. Boil your noodles according to the package directions. If you want them al dente, you may want to reduce the cooking time by up to 30%. Divide the wontons between 3-4 bowls, then divide the noodles evenly. Top with the reserved minced scallions, then finally our the soup over each bowl of wonton noodles.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Dry Creek Vineyard Dry Chenin Blanc, Wine
This beautiful wine is wonderfully consistent vintage after vintage. We receive superior Chenin Blanc fruit from the Wilson Ranch in Clarksburg, allowing us to produce an expressive, nuanced and delicious wine. At first swirl, aromatics of white pear, pineapple and banana spring forward from the glass. On the palate, the wine is refreshing with flavors of ripe tangerine and peaches. The mouthfeel is lively, but rich and has a subtle creaminess. 100% stainless steel fermentation guarantees the fresh fruit character fans of this wine have come to appreciate over the years. This is the quintessential summer sipper and the perfect wine to pair with fresh oysters!