Wonton Noodles
Ultra-thin skin is thorny! Gentle wonton noodles with aromas of celery and fried shallots
Description
A comforting bowl topping noodles in a light broth scented with fried shallots and celery, featuring Taiwan's unique small wontons with ultra-thin wrappers enclosing a tiny bit of meat filling.
Restaurants serving Wonton Noodles
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wonton wrappers(ultra-thin)
- Minced pork
- Chinese noodles
- Fried shallots
- Celery
- White pepper
Instructions
- [Authentic Recipe]
- [Taiwanese Wonton] Prepare ultra-thin, translucent wonton wrappers. Place just half a teaspoon of minced pork kneaded with salt, white pepper, and sesame oil in the center, and wrap fluffily (like a goldfish tail) (focus is on the silky skin texture, not meat volume).
- Warm a clear, light 'Qingtang broth' made from chicken and pork bones.
- At the bottom of a bowl, put soy sauce, salt, and the key flavorings: 'You Cong Su (fried shallots)', 'minced celery', and 'white pepper'.
- Boil Chinese noodles and wontons in a separate pot. Wontons finish in dozens of seconds; overboiling tears the skin.
- Pour hot broth into the bowl, plate the noodles, wontons, and bok choy (greens).
Learn more Spice, substitutes, tips
Key spices
Celery aroma and White pepper
Substitutes at Japanese supermarkets
Store-bought wontons, Japanese thin noodles
Pairing
Lu Rou Fan or other strong-flavored rice
Trivia
[For Everyone] Unlike Japanese wontons packed with shrimp, Taiwanese (especially northern) wontons (also called Bianshi) are for enjoying the skin's smoothness. The celery aroma in the broth soothes the stomach.
Eating tips & etiquette
[Unique Eating] Place the wonton on a spoon and savor the 'silky' throat-feel of the wrapper swallowing it almost without chewing along with the broth!
Allergen
Wheat, Pork, Soy, Sesame