Making good wonton was a long process as i was not able to buy good thin wonton wrappers and had to Homemake from scratch but i have found it - the brand is Double Happiness and they are thinner than the ones i homemake. I am glad that it is available cos my grand daughter, the picky eater, has come to like wonton and even eat the wonton noodles. We were on vacation in Vancouver and she ate 5 meals of wonton noodles. Talking about vacation and wonton wrappers/skin, there is something that has to be told. It is the opposite to what the ad. say - What happened in Vegas, remain in Vegas? What happened to me and my friends in Vegas had to be told. I was at the checkout in Ranch 99 Supermarket and heard someone ordered 2 boxes of wonton skin. 2 boxes, this lady must have found the wonton skin that i am looking for, so i turned around and asked this pretty lady what the brand was. We started talking and from my accent she had to ask where i was from and when i told her that i came from Malaysia, she was grinning with joy and told me that she was malaysian too. She asked if i would like to go to her place and she will make me 'Ice Kacang', Ice Kacang in the desert, it was 104f that day, I accepted right away and had to gather my friends to meet her. She made the best Ice Kacang and insisted that we come back again to meet her other malaysian friends and she will be cooking 'Chilli Crabs'. We went back to have chilli crab the next day and met up with WPY, who was just as sweet and hospitable - she treated us to Harvey Mandel and drove us Las Vegas and brought us to the biggest outlet. The night before we left Las Vegas, KD, the wonton skin lady, brought us to the best buffet in town - Rio , the food stretched as long as the Grand Canyon. These two wonderful ladies, KD and WPY have renewed my faith in the human kind. Thank you KD and WPY, i, nancy and siew chin will never forget your kindness and generosity and i hope you will remember these 3 ladies you picked up off the strip.
Wonton Wrappers - Double Happiness brand (make your own Homemade Wrappers)
Choy Sum/Shanghai Bak Choy
Spring onions - chopped for garnishing
Sesame oil and lard
Same as Fried Wonton
Same as Wonton Soup
2 lb pork bones - neck or otherwise (in Malaysia, hawkers like to use bones from the head - chee tau kuat)
1 cup ikan bilis - rinced
1 piece ginger, peeled and sliced
6 cups water
1/2 tsp msg (optional)
salt and pepper to taste
To Cook the Soup:
Place pork bones and enough water in a big pot and bring to the boil. Continue to boil until all the scum floats to the top. Drain pork bones and discard the water. Wash the pork bones thoroughly with cold water.
In the pressure cooker, place cleaned cooked pork bones, ikan bilis and ginger and 6 cups of water. Close the lid and let it pressurised for 30 minutes with 15 lb pressure. Release the pressure before opening lid.
Remove the pork bones and ikan bilis and pass soup through a sieve.
Adjust the taste with msg, salt and pepper.
Bring back to the boil before serving.
To cook wonton noodles:
Bring a large stock pot of water to the boil.
Loosen the wonton noodles before putting into the boiling water. Swirl noodle with a pair of long chopsticks to prevent noodles from sticking together. The thin noodles cook fast to al dente. Remove with spider strainer and dung into a large container of cold water. Return noodles to the boiling water just to warm it up.
Remove from water and put into serving large bowl and add in sesame oil and lard.
Bring the water back to the boil and add in the choy sum or shanghai bok choy - green vegetables will remain green when cooked because this water has alkali after cooking all the wonton noodles. Remove and distribute among the bowls of noodles.
To cook the wonton:
Bring a saucepan of water to the boil and drop in the wontons.and simmer uncovered, stirring gently, when wontons float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding. Cut one open to check for doneness. Remove wontons and distribute among the bowls of noodles.
Pour a cup of hot soup into the bowls of noodles which are topped with vegetables and wonton. Garnish with chopped spring onions.
Serve hot and enjoy with pickled green chillies. (Green chillies/jalapenos are pickled with vinegar and salt and the acid in the vinegar will contra the alkali used to make the noodles and wonton wrappers - giving the bowl of noodles a good eat)
My preference to a good wonton for soup would be the fill and squeeze method for wrapping the wonton as the skin is not doubled and will remain soft and silky when consumed, like swallowing the cloud, befitting its name WONTON. In cantonese - won is the cloud and ton is to swallow. The beautifully wrapped ones are better for deep frying.