Description
A bowl featuring giant wontons (Wenzhou Da Hundun)—pork filling fluffily wrapped in Taiwan's unique 'ultra-thin skin'—over noodles in a light broth topped with seaweed and egg omelet strips.
Restaurants serving Wenzhou Giant Wonton Noodles
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We are researching restaurants that serve this dish.
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
- Giant ultra-thin wonton wrappers
- Minced pork
- Thin Chinese noodles
- Rock seaweed(Zicai)
- Thin egg omelet
- Chicken broth
Instructions
- [Authentic Recipe]
- [Giant Wonton] Prepare giant wonton wrappers, larger than a palm and translucent-thin.
- Place minced pork kneaded with salt, sesame oil, and white pepper in the center. Fluffily and lightly roll it, enclosing air (not squeezing tightly is the secret to making the skin flutter).
- At the bottom of a bowl, put salt, white pepper, sesame oil, chopped scallions, dried 'Zicai (rock seaweed)', shredded 'thin egg omelet (Danpi)', and zha cai.
- Boil a clear chicken-based broth (Qingtang) piping hot.
- Boil thin Chinese noodles and giant wontons in another pot. Remove wontons after about
- min.
- Pour broth into the bowl, add noodles and wontons. The gentle flavor is complete with the ocean scent of seaweed and sesame oil wafting up.
Learn more Spice, substitutes, tips
Key spices
Sesame oil and Seaweed aroma
Substitutes at Japanese supermarkets
Stretch store-bought wonton wrappers even thinner with a rolling pin
Pairing
Xiaocai(Cold dishes like dried tofu)
Trivia
[For Women] Named 'Wenzhou', but evolved uniquely giant in Taiwan. A dish to enjoy the 'silky skin' rather than meat volume. Because the broth is very light, it's highly popular as a women's lunch or when lacking appetite.
Eating tips & etiquette
[Unique Eating] Scoop the fluttering ultra-thin skin of the giant wonton with the soup and seaweed in a spoon, enjoying the throat-feel without chewing!
Allergen
Wheat, Pork, Egg, Sesame