School Lunchbox: Home-made Wonton Noodles, Shrimp and Chicken Wonton Parcels and Vegetable broth
January 31, 2013 1 Comment
Busy, busy day uploading today…. I have left this blog for about a week and a half due to circumstances as covered in my posts before this. So, today for son’s lunchbox, I decided to be a little adventurous – making the wonton noodles from scratch and using the same dough rolling it really thin to make the wonton skins for the parcels. It took me 90 minutes to make everything this morning, though this does not take into account the post cooking clean up time 😛
Wonton Noodles (adapted from ChubbyHubby)
- 3 cups bread flour
- 1 tsp salt
- 2 large eggs
- 9 tablespoons cold (icy) water
- a few drops sesame oil
- some cornstarch for rolling
- Sift the flour and salt into electric stand mixer. Make a well in the middle of the flour.
- Beat eggs and cold water – pour into the well.
- Put on paddle attachment. Switch mixer on low (Kenwood Major speed 2) and leave for 5 minutes (while you prepare the wonton pockets)
- The mixture will be like little balls. Pour out onto floured surface and knead. The mixture is hard but you must knead, it will come together. Put your elbow into the kneading for about 5-7 more minutes – the dough should be pliable and springy when pushed with a finger.
- Wet your hand with a few drops of sesame oil, rub all over dough, leave to rest for 30 minutes (continue preparing wonton pockets)
- After 30 minutes, divide dough into 4, (I use 3 for noodles, and 1 for wonton skins)
- Pat the dough flat, roll using widest setting. Fold into 2, roll again (repeat 3 times) Keep setting the roller thinner after each 3 rolls. I stop at setting no. 6.
- Dust thin sheets with corn flour and cut.
- For the wonton skins – roll to the thinnest setting (till you can see your hands on the other side) dust with cornflour and cut.
- Boil hot water in big pot and get ready another big container of cold water.
- When hot water is on a rolling boil, put in a handful of noodles. When it starts floating, retrieve and plunge into cold water. Do for all noodles.
- Just before adding to the flavourings – dip the noodles quickly in hot water, drain and put in the mixing container.
Dressing for Dry Wonton Noodles (from 3 hungry tummies)
- 1.5 tbs of garlic oil (3 cloves of garlic chopped fine, fry over slow heat in a little vegetable oil)
- 1 .5 tbs of light soy
- 1.5 tbs of caramel sauce
- 1 tbs of oyster sauce
- 1 tsp of castor sugar
- dash of white pepper
Shrimp and Chicken Parcels (adapted from 3 hungry tummies)
- 200 gms shrimp – clean and chop into tiny pieces
- 100 gms minced chicken
- 2 scallions (white part) chopped fine
- a pinch of grated ginger
- 1/2 of beaten egg
- dash of light soy sauce
- dash of oyster sauce
- dash of sesame oil
- salt and pepper
- 1.5 tsp corn starch
Mix all the above together. Fill wonton skin with 1 tsp, wet the edges of skin and pinch together.
Fry till golden.