Wantan soup is a accompaniment for a dish of egg noodle which has plain sauce of black and light soya(in cantonese - kon loh). This plain sauce is most common among the hawkers in malaysia. The fillings for the wantan too can be any meat or just prawns alone.
40–45 pieces wantan wrappers
1/2 lb of Choy Sum
1 liter of Chicken/Vegetable Stock
100g shelled prawns, minced
200g shoulder pork, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
1 1 /2 tbsp light soy sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp Dried toasted sole powder
1/2 tsp sesame oil
1 tsp corn flour
1 egg yolk
Mix the filling ingredients with the seasonings and leave in the fridge for 30 minutes.
Bring a pot of water to a boil.
Place one teaspoon of the filling in the centre of each wantan wrapper.
Fold into small pouches.
Put in wantan in batches to cook. Remove when done.
Bring the stock to boil, add in choy sum and then the cooked wantans.
Add a dash of sesame oil and chopped spring onions/cilantro to soup before serving.
The wantans can be deepfried but the way to fold is different for better presentation.