Dry Wonton Noodles with Char Siu and Pork-Prawn Dumplings

What you need

• 150 g (5 oz) minced pork
• 150 g (5 oz) raw prawns, peeled, deveined and finely chopped
• 1 spring onion, finely chopped
• 1/2 tsp fresh ginger, finely grated
• 6 tbsp oyster sauce, divided
• 3 tbsp light soy sauce, divided, plus more for the broth
• 6 tsp sesame oil, divided
• 1/4 tsp ground white pepper, plus more for the broth
• 24 square wonton wrappers
• 1.5 l (6 cups) chicken stock
• 1 tbsp dark soy sauce
• 2 tbsp neutral oil or lard
• 1 tsp sugar
• 300 g (10 oz) choy sum, cut into 10 cm (4 in) lengths
• 500 g (1 lb) thin fresh egg noodles
• 300 g (10 oz) char siu, Chinese barbecued pork, thinly sliced
• pickled green chillies, to serve

Method

Restated from the original video

1. 1

   For the filling, mix the pork, prawns, spring onion, ginger, 1 tbsp of the oyster sauce, 1 tsp of the light soy, 1 tsp of the sesame oil and the white pepper in a bowl until sticky.

2. 2

   Place a teaspoon of filling in the middle of a wrapper, wet the edges with water and fold it into a triangle, pressing out the air to seal. Repeat with the remaining wrappers and keep them covered on a lined tray.

3. 3

   Bring the stock to a simmer in a saucepan and season it with a splash of light soy and a pinch of white pepper. Keep it hot.

4. 4

   In a small bowl, stir the rest of the oyster sauce, light soy and sesame oil with the dark soy, oil and sugar. This is the noodle sauce.

5. 5

   Divide the sauce between 4 wide bowls.

6. 6

   Bring a large pot of water to a rolling boil. Drop in the wontons in batches and cook until they float and the filling is cooked through with no pink, 3-4 min.

7. 7

   Lift the wontons into 4 small bowls and ladle the hot stock over them.

8. 8

   Blanch the choy sum in the same water until bright green and just tender, 1-2 min, then lift it out.

9. 9

   Loosen the noodles and boil them in the same water until springy, 1-2 min.

10. 10

    Drain the noodles, dip them briefly in cold water, then return them to the boiling water for 10 seconds and drain well. This keeps them bouncy.

11. 11

    Tip the noodles into the bowls and toss them through the sauce until evenly brown and glossy.

12. 12

    Top the noodles with the char siu and choy sum.

13. 13

    Serve each bowl of noodles with its bowl of wonton soup and the pickled green chillies on the side.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.