Classic Wonton Soup Recipe - How to make the authentic Cantonese way
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- Опубликовано: 11 сен 2024
- Here is most authentic (in my opinion) Hong Kong wonton soup recipe, after making a trip to Hong Kong last week, visiting some Michelin star wonton restaurants and getting some exotic ingredients at places only the locals know how to get around.
Nowadays there are many factories produce frozen wonton, but the quality is never come close to freshly made one. Making wonton is easy. All you need is ground pork, shrimps, ground pepper, eggs, and salt. If you are serious about the quality, go ahead to add the flounder powder, dry shrimp powder, and scallion.
Here is my wonton recipe after rounds of testing, and it is very close to the wontons available at Ho Hung Kee.
The filling of wonton can be either pork, shrimp or both. I prefer my ‘golden formula’ with 40% lean pork, 10% pork fat and 50% fresh shrimps. The filling with a small portion of pork fat has a softer texture.
"Errata:
At 3.53 minutes, it should be baking soda, not baking soda or baking powder."
Complete recipes and the extensive list of tips at;
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Unbelievable. In all my years doing food research, i've not seen the level of dedication to the craft this gentleman has put into this simple, yet enormously popular comfort food. From the dried flounder and shrimp shells in the stock, , exact ratio of pork lean/fat, to insuring the shrimp pieces are velvety/bouncy with the baking soda, the attention to detail is simply mind-blowing. A perfectionist at heart. I found this randomly perusing RUclips today, and as a transplanted HK'er, when there was mention of Ho Hung Kee and Wing Wah Noodle Shop (2 of the most iconic Won Ton stops for foodies in HK), it got my attention. The shrimp and flounder powders are the prize take-aways from this video. This video has the feel of finding a lost Rembrandt stored in some guys attic from a random garage sale for $5. Subscribed.
Thank you for your kind words 😊
Best of the best show and technical demonstrations
Having browse through a few recipes claiming to be authentic wanton noodles .. I somehow don’t agree and not convinced. But your ingredients and method of making the stock I am totally convinced it should taste good and authentic. Excellent video
most legit recipe I've seen on youtube so far. If you're not making the soup with the dried flounder , you're not gonna get the traditional taste. Same with the shrimp and dried flounder powders (you can deep fry the dried flounder and make your own powder)
Thank you chef. You're the best. Authentic wonton noodle soup is clearly taught in steps. This is a very beautiful video clip.
Geoffreynguyen911 Thanks. Hope you enjoy the wontons.
Fully agreed - I enjoy this video very much whether I cook this or not - by itself is a piece of art. But I do agree with some viewers that slightly softer background music will be better
Thank you so much for this recipe i always order this in hong kong eversince the early 90s
You are welcome. Hope you will try this wonton recipe.
the most authentic wonton and soup ever on youtube. its hard to get the soup right, if the soup is not spot on it doesnt matter how proper the wonton is..good enough to open his own wonton shop. the soup is so hard to get right and he hit it spot on.
Thank you, Billy. Will definitely work hard and produce more quality videos on my channel in future.
Thank you very much chef . This video clip is the most authentic wonton and soup ever on youtube .
You're the best chef , wonton look delicious .Thx so much
By far the most authentic wonton broth recipe. Thank you!
This is my go too recipe for delicious wonton soup. This broth makes it. If I can’t get dried flounder, I substitute dried cuttlefish or dried shrimp. Thank you so much.
You are welcome 😊
Putting the noodles on top is legit
Love love love your channel!!!
I read your blog for the recipe and it's very details and helpful. I appreciate a lot 👍🏼👍🏼
Finally, an authentic wanton mee video. Thank You.
You are welcome Tramon. Thank you.
Thanks for the secrets. They are safe with me.
Great recipe. Looks a lot of work and dedication. But the music is really disturbing. Please no more music. Thanks
Thanks for the real wonton, I love it.
Thanks for watching. Glad to know that you like the wonton.
sounds good and I definitely going to try this
Love your videos and procedure clearly taught
I ' m hungry now.........!
Have you considered defatting the broth through refrigeration and separation of the fat layer, and then clarifying the defatted broth using an egg white raft, as is done when making Consomme? I tried this once on a very elaborate ramen broth, and it turned out crystal clear and very clean on the palate with none of the flavor notes muted in any way. Every flavor note was fully forward on the palate and it was delightful. Just remember to substantially increase your beginning volume because the process captures some of the liquid as waste.
superb yaa best i like it
It looks so good, Thank you for sharing
Thanks for watching and hope you will enjoy the wontons 😋
thank you lovely chef
What are the noodles called? I enjoy your videos. I love Cantonese way of cooking😊😊
It is called Wonton noodles. It is 雲吞麵 in Chinese. Hope you can find it at your neighborhood store :)
I used your way to wrap the wonton, looks exactly like yours!
thank you easy teaching
That’s wantan stock I looking for👍👍👍
So gooooood
Thank you Porchea. Hope you will like the wonton.
Good work
Thank you 🥰
Would you please tell me how many kilograms pork bone with how much water? Also how much dry shrimp? For the wonton, did you make the shrimp powder from fresh shrimp or dried shrimp? Thank you very much. I really love your recipe
I have written the recipe which should answer all the questions. Here is the recipe tasteasianfood.com/wonton-soup-recipe/
Thank you very much for the recipe. I am planning to prepare the dish with your recipe. Unfortunately my family members do not enjoy pork or chicken. I am thinking about going with only shrimps or beef + its bone. You think the taste would be different from the original recipe?
Shrimp without beef is quite popular to make wonton. Not too sure about beef though, but no harm to give it a try.
@@TasteofAsianFood Thanks for the very quick response. I will definitely try the one with shrimp soon then. I just subscribed to your channel. Look forward to see other recipes as well!
Hi chef... thank you for this wonderful video clip. Can you tell me where can I get the flounder and dried shrimps powders?
It depends on where you live. These are authentic ingredients I got in Hong Kong. Some cooks substitute flounder with dried anchovies, and use whole dried shrimp when the powder is unavailable.
@@TasteofAsianFood thank you chef for the recommendation. I will try the subtitutes if I can’t find the original ingredients
Can we find the flounder if we live in Malaysia, is it a salted fish? Thank you for your authentic soup recipe,by the look of it I know the soup is going to be very tasty.
Thanks for sharing
Thanks you!
You are welcome and hope you will enjoy the wonton soup.
Amazing dear amazing
Thank you and hope you enjoy the wonton!
👍
Finally, an authentic recipe!
How long should I cook the fresh wonton noodles in boiling water? I find if I go longer than 30 second the corn starch powder covering the fresh wonton noodles gets sticky and slimy. Great tutorial, I want to suggest no music..it's too distracting and I can't hear your voice . Thank you
Try this way: Cook the noodles in boiling water. Once the noodles are loosen, remove and place in a pot of cold water. The noodles will cool down immediately and stop further cooking. Otherwise, the remaining heat will cook the noodles and they will become too soft.
Taste of Asian Food thank you so much for the tip❤️😍☃️love from Canada
Bravo !.....I trie and have succesful !
So happy to know that you like the wonton soup and works.
Great job! May I ask if there is a need to add in white radish into it?
Hi Sim,
You can add white radish if you like. My recipe is based on the Hong Kong wonton soup noodle method which there is not radish involved. By all means explore the variation which I think radish should add flavor to the soup.
Thanks.
KP Kwan
Hello!, I don'eat pork, do how would I use chicken in this recipe?
Sure you can substitute pork with chicken. Or you can use prawns for the wontons.
Tks !
I 'am in Alberta Canada. I've seen you using long thin tongs on your cooking show. Bin looking for one for a long time. Were did you get yours.
I live in Malaysia and got it from a local store.
hi. can i use pressure cooker to make the soup instead of the traditional way which is very time-consuming if can how much time to set... appreaciate
Sure, but I do not know how long it takes since I have not tried it so far.
Looks good but shouldn’t the shrimps be deveined? 🤔
Yeah, you got it right 😊
What kind of noodles that you use?
I am using the wonton noodles. In Chinese character, it is 云吞面。 If you can't get it, use any Chinese dry noodles, although it is not as good as the original.
Can i subtitute flounder powder instead of dried flounder fish? How much would i add for 2 liters of water?
You can do so. Another is to substitute with anchovy powder.
I live in Malaysia, where can I get flounder?
Need better audio.
What is the name of the noodle you put on wontin soup?
We just call it Wonton noodles. Is in doubt, ask the shop assistant to recommend the type of noodles suitable for wonton soup.
What a beauty 😍 💖 ❤️
You have a bad Echo it is very hard to hear you
Sorry for the bad audio, in which I have fixed it for the newer videos. You can read the text and get the recipe here:
tasteasianfood.com/wonton-soup-recipe/
KP Kwan
and lastly, can i substitute the pork bone with the chicken carcass?
No problem.
I don't eat pork can I use ground chicken
Absolutely. Many people do that too.
I don't have the dry fish :( how can I replace it ?
Dry anchovies can be the substitute.
No it's not the best. A lot of people say that there's are the best. I beg t ok differ. Goood video and recipe though.
Can ou give me the name of tye yellow power that I couldn't catch . Thanks
Giang Le Guess you're referring to the flounder powder, 大地魚粉。You can get the recipe for details. It's the blog post in the text below the video. Thanks.
Can you use chicken bones instead?
Sure😊
You put the very hot boiled soup last after you put the noodles
The video LOOKED great and was very insteresting, but the audio was terrible. I could not understand 90% of it. The closed captioning was even worse. I would really have liked to understand how to make it.
I fully understand the problem , which the audio and caption are both horrible. I have rectified these problem in the latest video but unfortunately can not make changes for this.
Meanwhile please read the recipe articles as below.
tasteasianfood.com/wonton-soup-recipe/
Thanks
I'm not so sure that a restaurant in Hong Kong would season a soup with whole flounder? I would think they would have in abundance many fish bones etc that would suffice. As for the dried shrimp?Does anyone really know what that is?You have to rejoice at so many people clueless about eating poo poo. mmm good!
That is the authentic way of making the soup, but some shops just use dry anchovies. Dry shrimps are very common in Chinese cooking but may be hard to get to certain places.
This is the real deal.
@@lingeraway Thank you,. Hope you like the wonton soup.
I wash the bones and keep them in freezer so i can use it again
Haha that is a good one. Save some money and put it in good use.
your voice is not cleat. pls print the ingredients specially the white powder for the wanton before mixing the egg. and what is the exotic powder? can we buy it? where
Hi Evangeline,
You can get the full recipe and further details at:
tasteasianfood.com/wonton-soup-recipe/
The 'secret' powder is flounder powder (大地魚粉). It may be hard to find in certain countries, but easily available in Hong Kong. You can omit it if you can't get it.
KP Kwan
I like Hong Kong style wonton mee they put lots of prawn😂😂
I would clean out those shrimp poop shoots..
Eric Newton Yes you should. I'll remind myself the next cooking session.
I agree with you on that Eric... I do love exotic foods, but please no urine or poo poo flavors! Calling Ralph at 3 am in the bathroom is not fun! No sir!!
how can i make the wonton wrappers?
You can get it in most of the Asian grocery shops. It is difficult to make it at home. Even many wonton restaurants purchase the wrappers but of course make the wontons and soup themselves.
ok, I got it. Thank you so much for your recipe.
You are welcome.
could you make a video about "making Bread Stick (youtiao)"? I think Bread stick is very popular in many Asian countries but very difficult to make at home, so could you guide us?
huong pham thu I will keep it in mind. At this moment I am planning to develop some other recipes. Hope you'll like it when I upload later.
Annoying music. As it is, it's hard to understand him and the music makes it worst.
Just a suggestion, lose the background music. It adds nothing but an unnecessary distraction.
Noted
I agree.
**NOT BAKING POWDER!!!** Baking SODA -- not powder! Baking soda is Sodium Bicarbonate and is very alkaline, which causes the chemical reaction you're looking for. Baking powder has both alkali and acid, the interaction of which is what makes it work as a leavening agent.
Adam Churis Thank you for pointing out the error. The acid component in baking powder is not required. But I did try to use the baking powder once, that was when I do not have the sodium bicarb on hand. It did make the shrimps more crunchy too. The minute amount of acid in the baking powder does not affect the flavor, albeit it is redundant. This is not the best practice, and I have included an errata in the description, in case the readers might oversight your comment. Thanks again.
All European Chinese lied to me ! Now i'm doomed to the chemical instant taste.
Just put the bones in salt water and keep over night. All impurities from bones will be gone
This is not the authentic version of making wonton and the soup. I'm sorry to say. The recipe and the steps are wrong.
peterstang There are hundreds of versions of wonton soup all over Asia. There is no right or wrong recipe. Chef's recipes are very good.
Yes! But I insist.
peterstang You insist? Insist on what? The other commenter stated that there are hundreds of recipes, so your version of authentic may not be the same to someone who thinks this recipe is authentic.
He can't please every Asian, so chill my dude.
U should of cooked won ton in broth for more Claver. Mak sence or what. Huh ?
Dala
Yuk! You devein the shrimp! That’s their dodo
Is he speaking Singapore English? Cantonese, Please, so that everyone can understand.
No! No! No!! Sorry, but your version is sadly just a ' bastardized ' version '!!
For one, truly traditional ' AUTHENTIC ' Hong Kong Won-ton noodles DO NOT use scallions but ' yellowing chives '! The sun-dried Flounder should be flame roasted till a bit oily and charred before adding to water! In addition to making the soup base, some pulverized fish powder should be added to the shrimp/pork filling to make the won-ton morsels!
For additional sweet, umami component, sun dried lmangosteen ( Buddha Fruit ) is added. And to achieve the desired taste and aroma, the noodles should be tossed and dressed with ' lard '!!....The complete product topped with shrimp eggs '??!! Almost all the famous ' Mak's descendent ' noodle places incorporate the above recipe components.
Terrible. You did not devein the shrimp.
howwon Thanks which I will take note of your comment.
Taste of Asian Food notice the small fly on the shrimps bowl, 3: 35, please. It's disgusting!
Yes, it is. You are not the first person informing me. Appreciate your concern. I will try to remove it today.
That's great my friend. Also learn a bit more about cooking basics and you are golng to be a fine cook. Good luck on your youtube adventure!
Unclean cooking ...! The shrimp does not clean the gut on its back!... see 4:30