Wontons and noodles are a classic combo in a soup dish. The broth is made out of chicken stock, which is called the “majesty soup”, made with chicken, dried shittake mushroom, ginger, scallion, and dried Chinese dates (aka. jujube). Season the soup with soy sauce, MSG, ground white pepper, cilantro, and scallions in a bowl and add cooked wontons and noodles to it, garnish with more herbs, and you’d have a delightful meal!
For the latest Chef Reggie’s Cooking Series:
Chicken Wontons and Noodles
Portions: about 60 wontons
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients:
For the Wonton Dough:
2 + 1/8 cup (300g) all-purpose flour
Pinch of salt
3/8 teaspoon (1g) baking soda
3 (165g) eggs
1 + 1/2 tablespoon (14g) water
For the Filling:
1 point ground chicken (breast meat)
3 tablespoons chopped ginger, finely chopped
2 sprigs scallions, finely chopped
5 cloves garlic, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon ground white pepper
1 teaspoon sesame oil
1 teaspoon sugar
For the broth:
1 stalk scallions, finely chopped
2 tablespoons chopped cilantro
1/4 teaspoon MSG
1/2 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/4 teaspoon dried chili flakes
2 teaspoons soy sauce
- Set up a pasta machine for making wonton wrappers. Alternatively, use a heavy rolling pin.
- To make the wonton wrappers, make a well in the center of a mixing bowl with flour, salt, and baking soda. Make sure the bowl is big enough to fit a hand in there for kneading a dough. Add the eggs and water into the middle and slowly bring the flour to the center.
- Once a dough is formed, knead it until the surface is smooth and cover it in plastic. Rest the dough for 30 minutes.
- Meanwhile, make the filling by adding all the ingredients together and use a pair of chopsticks to stir in one direction until it is tacky.
- When the dough is ready, divide it into two portions. Shape each portion into balls and cover one with plastic while working with the other one. Roll the ball into an elongated disk and run it through the pasta machine on the largest setting. Fold the wonton sheets back into a rectangle like folding a letter, and roll it out again through the pasta machine. Do this step 3 times.
- Once the wonton wrapper has gone through the pasta machine 3 times at the largest setting, roll it through each succeeding setting to the lowest/thinnest. Run the wonton sheet through the thinnest setting twice. Cut off the uneven edge and spread the wonton sheet out on the counter.
- Cut the uneven edge wonton sheets into strips of noodles and set aside.
- Cut the wonton sheet in half by running a knife down lengthwise, and then cut each sheet into squares. The size of the wonton wrapper should be around 2.5 by 2.5 inches.
- Put 1 teaspoon of the filling in the center of each wrapper and brush 3 sides with water. Fold the closest side to you upward to make a rectangular pouch. Grab the corners aligned with the fold and pinch them together.
- Cook the wontons in boiling water; once they are floating on the surface of the boiling water, cook them for 1 more minute.
- Meanwhile, prepare the broth by adding 4 oz. of the wonton cooking water (or stock) into a bowl with all the broth ingredients.
- Add the wontons into the prepared broth, and then cook the noodles in the same boiling water. Place the noodles on top of the wontons and serve hot. Bon Appétit!