Mi hoanh thanh - AKA Wonton Noodle soup


 

CaseT

TVWBB Platinum Member
This is the inspiration for the meal. I used the Char Sui pork that i made the other day for the char sui in the dish. I changed a few things. My wife doesn't do pork, so instead of pork stock I used chicken stock we had in the freezer. I also used ground turkey instead of pork in the wonton filling. I substituted rice noodles for the egg noodles. I didn't take many prep photos as this is an intensive prep and I was doing this after work.


First off here is the simple wonton wrapper recipe that I used. Sorry no photos. flour and egg and water make for sticky fingers! Make these first and get them in the refer.

Wonton Wrapper recipe:

1 egg

1/3 cup water

2 cups flour

1/2 tsp. salt

In a medium bowl, beat the egg. Mix in the water.
In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares.

These can be fried or boiled to finish. I will be making Mi hoanh thanh (Vietnamese Wonton soup) tonight and will post up the wonton making in a thread for that soup.

Once you have the wrappers made make the filling and put it in the refer too. A couple other differences I do is I hand chop the shrimp and mix into the patte. I also don't use the starch as a binder, never felt that it is needed.
 
Wonton filling:

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One other thing is that I hand chop the shrimp when I do this. I also don't use any starch.

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Ready for the pot!

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Cooking the rice noodles. They don't take long about 2-3 minutes. Set aside when done. Then cook the wontons.

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Wontons done, ready for assembly!
 
CaseT-

This is absolutely amazing! What a gorgeous dish, and fantastic photos throughout. I can only imagine that it tasted as good as it looks. Props to you, sir!

Rich
 
CaseT-

This is absolutely amazing! What a gorgeous dish, and fantastic photos throughout. I can only imagine that it tasted as good as it looks. Props to you, sir!

Rich

Thank you! Extremely tasty meal! There were 50 wontons and now there are only 15! Total hit with the family! We will be making this again for sure.
 
It's hard to say what's more impressive, your cooks or your photos...OK, no it's not....Your cooks are amazing
 
Case you sent that way out of the ball park. Excellent cook and pics and I'm sure mighty tasty. Your cooks are always amazing awesome job.
 
Great pics too!

Question: when you roll out the dough to make the wrappers, do you do it as thin as you can? They look to be about 1/8" pre-cook which I can manage.

I try to do thinner for some of my other recipes but fail miserably. Now, if I had a pasta maker/roller.........
 
Last edited:
Great pics too!

Question: when you roll out the dough to make the wrappers, do you do it as thin as you can? They look to be about 1/8" pre-cook which I can manage.

I try to do thinner for some of my other recipes but fail miserably. Now, if I had a pasta maker/roller.........

Thank you! These are super thin 1/16" or less. Yes they can be hard to get that thin. You probably could get by with 1/8" but I wouldn't want to go any thicker.
 
hi Case-
As everyone else has said that was one beautiful cook. I've got a couple of questions for you: Have you used store bought wonton wrappers before and if so, is there a huge difference in taste and texture between the homemade and pre-made?
As far as the pork is concerned, is that essentially char siu? It's 9:00 a.m. as I'm writing this and you can imagine what I want for breakfast today. Thanks for sharing. jon
 
hi Case-
As everyone else has said that was one beautiful cook. I've got a couple of questions for you: Have you used store bought wonton wrappers before and if so, is there a huge difference in taste and texture between the homemade and pre-made?
As far as the pork is concerned, is that essentially char siu? It's 9:00 a.m. as I'm writing this and you can imagine what I want for breakfast today. Thanks for sharing. jon

Thank you!

Yes I have used store bought, both frozen and fresh-ish. Where I live we don't have an Asian market and the grocery stores do not carry wonton wrappers. With store bought I have found that they dry out faster which can make folding them difficult and results in blow outs. The same can be held true for poorly made homemade ones. If they are a bit dry and you are having blow outs I have found that if you lay the wrapper on your work surface, then dip your fingers in water and run them over the wrapper it will help reconstitute them. You want your fingers to be damp, not dripping. Then place your filling and fold. The fresher the wonton wrapper is the better.

Yes that is Char Sui pork, normally I make my own marinade but this time I did this:

http://tvwbb.com/showthread.php?62308-Char-Sui-the-easy-way
 

 

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