Getting an "authentic" wonton soup recipe is like getting an "authentic" Italian red sauce recipe. The authenticity is regional and varies from family to family. This is a DAMN good wonton soup recipe. Try it out, tweak it (or not) and make it authentically yours. Its worth the effort. That fish and shrimp powder has an insane number of uses. Thank you for this and don't let the pedantic soup police get you down!
So we got a few people saying our recipe is not "authentic", with which I disagree. This recipe is not perfect (in the future we'll revisit wonton noodle soup and make a better version), but this one would yield you a very close version of what you could get at wonton noodle spots here in Guangdong. This is how most restaurants/wonton noodle soup eateries do it. And it's as authentic/feasible as it can be for making it at home. But, in order to show the "most authentic" way of making wonton noodle soup, here're some notes for people who are tempted to do so: First, applolies that we didn't remember to film the step of boiling your cooked and rinsed noodles before adding to the bowl. So in order to achieve the best result, after you cook and risnse the noodles, please remember to dip your noodle back in boiling water (at wonton noodle shops they dip it in the boiling stock) to warm it up before putting it in your serving bowl. So that the whole bowl of noodles can stay hot and steamy. 1. Instead of using baking soda and water in the dough for alkalinity, you can make your own alkine mixture (枧水/gansui). So gather enough dry stems from rice (not wheat stems because we don't grow wheat in Southern China), burn it down in your wood burning kitchen stove. Then collect the white/light grey ashes, soke it in 20 degree celsius water to disolve the potassium carbonate. Then drain it using a few layers of linen cloth on top of a bamboo sieve (not other strainers because we only use bamboo sieve here in China). You should be aiming at a desity of 30-35 degrees Baumé. Or you can mix sodium carbonate, potassium carbonate and trimetaphosphate grade iii trisodium with water to make the mixture. But then you'll lose a lot of authenticity. UPDATE ON MAY 2018: In our video "Dim Sum Ribs: ua-cam.com/video/ReIyBD3Ir88/v-deo.html", we explored the method of baked baking soda, I think that can be an easier sup for gansui if you don't have that handy. If you're using baked baking soda, use 1 tsp baked baking soda in the dough, that should be better than just baking soda. 2. Instead of using pasta maker, you can find, buy or grow a Moso Bamboo (Phyllostachys edulis) pole that is 2 meters long and at least 10-15 cm in diameter. Fix it to the wall side of your kitchen counter, make sure the pole can be moved in the motion of up and down. Flour your kitchen counter, put the dough on your kitchen counter, sit on the other end of the bamboo, start bouncing holding the bamboo log and using the log to press the dough into a long sheet that's not very wide. Fold the two ends and the two long sides of the sheet to the center to form a kinda envelop shape, repeat the bouncing/pressing motion till you got a long thin sheet again. Repeat this for 6~8 times. Then use the bamboo to press the dough for the one last time and make into a 0.5mm thin sheet, flour it, fold it up. and cut it into 0.4mm wide noodles. Use duck egg for the dough if you're using the bamboo method. 3. Use the first press of naturally fermented soy sauce that's brewed with direct sunlight for final soup seasoning. (Ideally it'd be best if you brew your own soy sauce). 4. Make your own lard, add a piece of garlic to the lard while rendering. Use lard instead of sesame oil in assembling the stock. (Lard in stock gives a richer taste, while both sesame oil and lard are traditional.) 5. Serve in a wide shallow porcelain bowl painted with red rooster. That's all I can think of now. Follow the other steps in the recipe and you'll get "the most traditional and authentic" wonton noodle soup.
Wow, I'd love to see each process on video with detail, it is such a treasure, really, thank you for putting in the effort. It fascinates me how chinese kitchen techniques work in general, I even try to make hand pulled noodles myself, but can't find video without cut outs.
As someone who discovered "real" Chinese cooking about 40 years ago when I moved to the West Coast of the U.S. for college after growing up in what became a rustbelt town with trashy ignorant suburban people who thought Sweet and Sour Pork was sooo beyond exotic, I really appreciate your demystifying one of my favorite Cantonese/Hong Kong dishes. Because of the time involved and the complexity, this is probably not something I'll try at home any time soon but I really appreciate the effort you put into showing us why this dish tastes so good. Many MANY 谢谢 and 感谢 to you both for all the hard work you put into your videos and teaching us how good Chinese food is made.
You are an "awesome" Chef and culinary teacher....both of you are excellent together and so informative. I see that you are "classically trained" as a Chef as your cooking technique is precise and "classical". It is so nice to see you combine "East-West" techinque and style, not to mention ingredients. So simple and healthy, Chinese cuisine is unpretentious yet so sophisticated and so tasty. One wok, properly oiled at the right temperature and a simple burner and you show us how to make authentic Chinese cuisine.....I love it! I leave out the fat, sugar and MSG in your recipes but that is because I am into the "health" aspect of eating fresh and unmitigated for myself, personally. Simple, quick, relatively inexpensive yet very sophisticated in the use of herbs and produce......Brilliant.
Cheers, thanks! We're not chefs, but I like to think we take our food with the requisite seriousness :) As far as health goes, I think the biggest thing with Chinese food is honestly portion control - if you're eating a meal family style with a small personal bowl, picking things at things with chopsticks... it's a lot harder to overeat. While I (Chris) am certainly not in a position to tell people how to eat (I'm like 15 pounds overweight lol), I do think if I ate with the same gusto and reckless abandon in the States I'd be way worse off haha
Chris....you are right! I am a "classically trained" French-style Chef. Went to the C.I.A. in New York, etc.!L.O.L. Most of us grew up watching Chef Martin Yan who is a great Chef and very entertaining, informative and knowledgeable. He really introduced the U.S. to "Chinese-style" cuisine in the 1960s. I can make every French-style "Mother Sauce" and all of their derivatives but I do this for entertainment and in the restaurant. For myself, I am a runner and an amateur body-builder and I am quite a bit older than you but in great shape. I love the way you teach Asian culinary technique and recipe because Asian cuisine is the most "enlightened", the "healthiest" and the tastiest cuisine in the World. Even the French would admit this. You are really authentic as no other Chef that teaches in the U.S. that is American. Your teaching videos are really good and you are an excellent and authentic Chef of Chinese Cuisine! The best Asian cuisine teacher I have ever had the pleasure of learning from......Keep making your videos.....I am waiting to learn more from both of you....
Thank you for making a video on creating this soup. It looks great to me. When I travelled to Singapore for work each year, my favorite meal was a bowl of wonton noodle soup from a small basement shop near my hostel. Paper thin wonton wrappers around nicely firm and chewy wontons, long noodles to soak up the broth, and whatever condiments you though were appropriate. For me it was chilis, black vinegar, and chili oil. Heaven. I feel brave enough to trey and make it from scratch myself now.
Cheers! I've been trying to pick up the pacing a bit in the videos and have been a bit worried that we haven't had the time to go into the 'whys' as much as I'd like to. Regardless, there's always the stupidly detailed, overly verbose recipe over on reddit if you wanna delve even deeper :)
Concise... really!?! Ok they make 5 minutes videos but... then there are millions of precisions in the descriptions, their always present 1 mile long (yao) first comment filled with supplements, precisions, variants... then all the non-authentickers chalenges met with more comments and Steph's vitiriolic répartie (my favorite in your face reply ever), more always informative comments AND, lest we forget, their Reddit posts! Concise will have to come again, these videos are only the tiny tip of an evergrowing iceberg. I love this channel!
Really appreciate the amount of work and research you guys put into your recipes/videos. This is the best resource for chinese cooking I've come across.
I can't believe you don't have more subscribers. This is so great! I found that the barrier to entry when it comes to truly authentic Chinese cuisine for the home cook is somehow a lot higher than it is for a lot of other cuisines. Thank you for your help. The wontons look amazing.
I think a lot of cuisines have their own barriers if you want to do it the 100% authentic way. The way we look at it is that we wanna deliver an authentic recipe, and then trust the viewer to make your own shortcuts and adaptations. I think it's a lot easier to play around with a dish if the base understanding is solid :)
OMG - I have been fighting with wonton wrappers for the past 2 weeks. I was so sick of throwing wrappers out. Esp since I can't source much right now (COVID lockdown). I have gone through recipes and methods from SO many people. THIS ONE WORKED!!!! Thank you!!!
tried and i must say "its authentic taste,that i once had in guangdong" dont need to travel back to china just to have this..thank you guys for sharing this recipe....super love it
I miss living in Manhattan, haven't been able to get a decent wonton soup for years. When I visit occasionally, I always make sure to visit China Town for a bowl or two. The take outs and restaurants where I now live, serve doughball like potstickers with a bit of meat inside...Love your channel, great content, working on making the "Chili crisp" for my son who likes a bit of spice and really likes hot and sour soup, I'll be using your recipe for that too.
I love your channel Steph and Chris! I think you two are a perfect example of what inter-racial/inter-cultural relationships can achieve. Thank you for making these videos.
I only made the wontons. I added 1/2 teaspoon of salt. I think using the mixer as the beginning to the kneading is a great idea however I think after the 8 minutes it needs hand kneading for 10 minutes then to relax for an hour at least. The folding method is really great but I also think it needs to be done more than 6 times, more like 20, 4 sets of 5 times with resting in between each set. The texture turned out great silky and chewy, yum! Thanks will try the rest if the recipe some day soon as it sounds amazing even though I might need to improvise with the dried fish, maybe some anchovies or powdered dashi/fish??
Don’t know what people are complaining about. I make some of your recipes and everyone love it! My in-laws are Chinese and they’re approve. And btw, they own restaurants so they know what when I don’t cook it right lol
The noodles weren't quite right here, looking back. We should've used jianshui and got them to that thin wiry consistency - it's just really, really hard. That said, the wontons and the soup are on point, so still really happy with the recipe.
But I'm not Trevor James... much respect to what he does though haha. He's been awesome in giving us permission to cut in some of his footage... I understand that I do definitely have some of the same verbal ticks as him :) This vid's footage was all us in GZ though
Cheers. Yeah, we were not expecting everybody to make this. By showing the complete process, we also hope to show people how many Chinese dishes are actually made, so that they can either appreciate it more, or understanding it more. :)
Cheers, yeah I'm a big fan of the voiceover sort of style for cooking videos too - I think Chef John might've been one of the first to do that sort of approach on UA-cam? I also think it's a great style for people like us that're aggressively amateurish video makers :)
@@ChineseCookingDemystified I humbly submit that your channel is far superior. I have unsubbed because the quality of your videos made me realize they are either making ludicrous dishes or rather uninspired versions of classics. This, your channel has pushed my boundaries of appreciation for both new foods and quality of presentation.
John Smith I don’t really understand the appeal of chef John. But folks seem to like him a lot, so I must be missing something. This channel is far better for understanding not just the how of cooking Chinese cuisine but also the why of cooking it. I also love HebbarsKitchen for regional Indian vegetarian cooking, Yummy Food World for Nepali recipes, and Maangchi for her Korean dishes. Maangchi is the most polished of the three, but I have learned so much from all of them.
@@ChineseCookingDemystified Babish's videos are more "polished", but where he's just a good cook and a quick learner with a decent amount of knowledge, it seems like you guys have much more expertise and skill in Chinese cooking then he does about any style of cooking.
@@pinkmonkeybird2644 I learn as well. I may never make these. But I will always know that a little dried fish can make a broth superior! In the meantime, I have two rescued birds, 7 cats, 3 dogs and a husband to feed right now! Chef John is humble, ironic and slightly funny.
Wow, I can’t wait to try this. I may opt for fresh wonton noodles and wrappers from the Chinese grocery store, but I will at least try making the wonton fillings. As a kid, I used to take the bus/metro into Montreal Chinatown on weekends to eat at Hong Kong Restaurant (gone now I think) where they had a shrimp WonTon noodle soup with wontons that were like an explosion of flavor. Actually they looked very similar to your finished product! As kids we would pretend we were eating tiny brains.😄 As an adult I have tried to replicate these wontons at home many times over the years, without success. No matter what recipe I tried, could never even come close to that sort of dense texture, and flavor that I can only describe as “deep seafood umami”. It's almost a funk, but in such a good way. Even most restaurants in Chinatown that I’ve tried across Canada don’t quite get there, except one I tried in Vancouver and one in Toronto Chinatown. This recipe gives me hope for achieving that elusive flavor! No other recipe that I’ve come across over the years, has included “dried shrimp powder” and “dried fish powder”, but my intuition tells me that that’s the missing piece of the puzzle. I’ll give it a try and report back.
Perfect description. The only caveat is the wontons should go under the noodles. If the noodles are underneath they get soggy and lose their bounce. I like the shrimp powder technique. Great video as always.
This is incredible. We plan to start cooking more at home. It's too expensive now to eat out (with a family). So, we love a good hearty soup. This looks simple enough. Never done it, but we are going to try soon. Thank you for sharing your wisdom. Another good person we found and like is "Souped Up Recipes" on YT. Also, can I ask something else ... Do you have a good recipe for Moo Shu Pork with pancakes and Plum Sauce? That is a hard recipe to find. All of them look like heated-up crap from La Choy.
Hi there, first time I’m seeing beansprout 豆芽菜 in soup. I dont see it in any other recipes online. Is this how they make it in restaurants in Guangzhou?
Great stuff. One dumpling house I go to uses tiny dried shrimp in their wonton soup broth and their wontons have the thinnest wrapper I have ever had. Chinese fast food wontons tend to have a thicker wrapper
Awesome channel. I love the explanations behind the methods. Would love to see a recipe for mini wonton soup.. the clear one with the tiny wontons with thin wispy skins
I have been searching for better wonton soup and dumpling recipes for a while so happy to have found your work. Your one, looks like it will take the flavor to an even higher level! Respect for the effort you put into the video. I feel the love. Looking forward to trying out the dumpling recipe.
heyy absolutely lovee these videos. You people are doing such an amazing job. I was wondering if you could show some other soup recipes. Chinese soups are my favorite
After trying to make my own wrappers, its just so much easier and faster to buy the pre-made wrappers. I think it works out to cost about 2cents/wrapper.
Whoa, I salute your knowhow and energy in making Wonton. It looks easy but I know it's a pain. Blander is my best friend in my case. I'll shop wrap and noodles for Wonton at Asian market instead. Making that soup is another major pain in my case. Don't have time and patient for it. Enjoy your video though. Thanks for sharing.
Question about making the shrimp powder. Is using a food processor ok to make the powder? Yours looks more stringy in the video from the blender (not an issue, just curious if a food processor would do a finer job?) I plan on making some tomorrow and will probably us the food processor. Thanks
Use a food processor if you have one, I never tested on it but I'm sure it'll do a good job. Dried shrimp is pretty stringy, so don't need to be paranoid if it doesn't turn into a powder. Also, the noodle in this recipe is sub-par now looking back, we'll have to revisit it sometime in the future. If you have access to a Chinese supermarket, you can just buy their egg noodles, it'll save you some work. But the soup and wonton are good, we still stand by that.
I dunno if you read this but what's the deal with the baking soda in the shrimp mass? And what about it in the dough? is it supposed to function as lye water?
this was awesome! The way you assembled the flavors into the bowl before adding the stock reminds me of how ramen is made...guessing that's where the ramen makers originally got it from? very cool, can't wait to buy some dried fish and make it myself.
This video makes me wonder about the version of wonton mein passed down from my grandmother. Did she greatly simplify things because she was raising 5 kids, or because that's the recipe in her family, or because she'd moved to rural USA in the 40s and couldn't access most of these ingredients? Yours would be fun to try someday, but it wouldn't have that same nostalgia for me like our all-pork version would. Did you ever remake this video like Steph suggested you might in the comments?
amazing video. since in my home we don't eat seafoods, I'll adjust the recipe, but the techniques shown will be really useful. Thanks a lot!! From Canada
Hello, long time no see. 😂i want to ask you do you know how to cook Cantonese style '炸酱面' which is a sort of red colour noodles, it tastes a little bit sweety,sour ,spicy and salty??? I find out all over Internet, i still can not find the recipe to record how to make it. 🙏🏻🙏🏻🙏🏻so i really really really hope you can teach me!!!please!!!! 是加入了腐乳吗？还是加入了话梅？传统做法又是怎么样的？ Why have huge difference between Beijing zhajiangmian and Cantonese zhajiangmian??? 好多个问号🙏🏻🙏🏻🙏🏻
I love the way you both go thru the process. Easy to follow. We love Chinese food in Hawaii and yes, most styles aren't "authentic" but catered to a very diverse population. Keep up the great work. Mahalo! BTW..the fried rice recipe was a hit with my family!
My habit is so bad now, I buy it by the kilo bag at the the big Asian store in my neighborhood. The workers in the store look at me and I can just about hear what they are thinking, "Ha ha, you back again gweilo!"
@@sayasakisaka7609 I absolutely agree! People don't stop and think a minute, that to make junk food delicious and addictive (which it wouldn't be otherwise), doesn't mean the additive is THE actual "junk"! Obviously, there is a mistake in using it by the tsp, since it's the purified fraction from the kelp, that makes it effective as an enhancer, but is far from BEING "pure" MSG, as such... But understanding that 1/4 of tsp, in the whole pot of broth, is 6 or 8 times less, than using that amount per helping, that's where you must begin...! 🤔
Technique may not be spot on like they do overseas, but I'd say this recipe is pretty damn authentic, especially for the domestic home cook. Nicely done!
Hi - just tried this recipe this morning. Thanks so much for sharing, as well as all the other great authentic content on the channel, it turned out delicious. I just wanted to ask however - the soup I made ended up turning out quite orange and cloudy despite me constantly scooping out any scum/bubbles over the course of the three hours. I suspect this might have been because of the 'eggs' in the prawn heads - which also contributed to a really strong prawn flavour and colour in the stock, as opposed to the clear, golden-ish colour broth I see whenever I eat wonton noodles at a chachaanteng. Is this orange colour meant to happen? Am I mean to have all the prawn heads with its eggs and all simmering with the soup? How can I achieve that clear, golden broth?
Yes, it's probably the shrimp head. I'd rinse the shrimp head first to get rid of some excess (sometimes it can too much egg), then keep the heat at really really low, so low that you can barely see any bubbles. Cloudiness mostly results from heavy boil. If you want to avoid that completely, you can skip the shrimp heads and just use the shells.
Thank you showing how to make wonton soup from scratch! I'm not able to find "dried flounder fish" where I live, are there any good substitutes? I was thinking dried shrimp or dried anchovies?? What do you think? Thanks!!
This recipe looks delicious!! But if you’re not one that likes to eat fat could you leave that part out? Or does the fat play an essential role in the flavor of the wonton?
It's hard work. One can get a pasta machine for quite cheap but if you go out looking for one, make sure it has nylon bushing at the end of the rollers so you don't end up with little shards of metal added to your pasta! I can't recommend Marcato enough, they are very well made.
In Beijing last year we got wontons every morning at this little shop. They came with a hard boiled egg. My GF criticized me for breaking up the egg and mixing the cooked yolk into the broth, but it was so dang good. After a couple of days, i asked if i could get a second egg. But that seemed like a major faux pas. She was like "Really? a second egg???" "Yeah.... is that a problem?" lol. After some negotiation, i was able to get a second egg, which they wouldn't charge me for, even though i tried like hell.
Hi Stephanie, how about making a video of the bigger version dumpling called shui jiao? I love that and in my country sometimes we can find prawn, black fungus and a hint of ginger inside. I'd like to see what's the difference between the two, maybe there is a story you can share with all of us!
Can I substitute the dried stock fish with japanese bonito flakes aka katsuobushi? Or should I make a dashi from it and add it to the soup so it boosts the umami.
Japanese Katsu o bushi is very similar to this stock fish, you can totally use that. I tried making stock with bonito flakes but they turned out to be a bit bitter (maybe my bonito flakes are not very high quality? Not sure. I do see many Japanese recipes using a bunch of bonito flakes.) If you use flakes, maybe try to toast them in a dry wok instead of burning them directly on flame, lol.
Fresh shrimp is no problem, I would make dashi like I do for miso soup and strain out the bonito flakes, and use only the stock, I think boiling the bonito for a long time can make it bitter, but infusing it for 10 minutes covered would be ok. I have a pasta maker, I really look forward to making this dish, i am a huge fan of asian noodle soups. Sofar I made chicken and shitake with nappa cabbage and egg noodles, I made the taiwanese beef noodle soup with pickkled mustard greens and sichuan spice base, I made pho, I tried the thai noodles soups from hot the kitchen aka pailin, except yentafo, i tried crossing the bridge noodles, and shoyu ramen, this wonton soup is my next project.
I can see how much you love Asian noodle soups, LOL. Growing up eating noodle soup, I also love all kinds of variations. We do want to make more Chinese noodle soups, like crossing the bridge noodles, Guilin rice noodles, etc. But we worry about sourcing outside of China, especially for some specific types of rice noodles. Where are you base and is sourcing dry noodles for corssing the bridge noodle a problem? So right, I think you can try using bonito flakes, taste might be a bit different but it'll definitely work.
Hello! Could you please tell me where to find those awesome ceramic bowls? (the ones with the stripes, in lighter and darker grey). Thank you very much.
We got them from a Teochew procelain workshop. I don't know whether they do international shipping. But here's a link, you may need some Chinese reading ability for it though: detail.tmall.com/item.htm?spm=a1z10.3-b-s.w4011-15036760143.174.2577f179T8UPJE&id=535487386637&rn=50a650e5274ba2286c5f4c370ce8dd7a&abbucket=8
Whenever I've frozen dumplings they end up forming little cracks in the raw dough. They get soggy really quickly in the cooking process. My solution to waterlogged dumplings was to blanch them quickly for just a few seconds and then spread the dumplings out on a cling-film lined baking sheet to cool a bit then freeze. I'm wondering if the baking soda or kansui prevents cracking?
Hmm, so my dumplings in the freezer never cracks. I freeze a lot of stuff and cracking was never an issue for me. On top of my head, what kind of vessel do you use to freeze your dumpligs? I always uses ziplop bags to keep the moisture in, I'd assume the wrapper would be more prone to cracking if it's dry, right? Maybe try to use a hot water dough for your dumplings, they has more elasticity.
Hi- I just found your channel and subscribed. Top notch effort. I enjoy it and have learned a few things. Do you guys live in Hong Kong? Where are you getting these ingredients? Like dried flounder and dried shrimp eggs?
Great video, thanks! The only thing I would ask is, wouldn't you want to dip the chilled cooked noodles back into the boiling water for just a few seconds to warm them so they don't cool the broth too much?
Yes, we should have. But we were so tired from shooting that day and forgot. I forgot whether we wrote it down in the recipe. Anyway, it'd be better if you dip it back to the boiling stock for a few seconds~~
I had the chance to eat Mak's Noodles, they are the top-ranked in best Wonton Noodles in HK and usually the best tasting restaurants are all related to the late Mak Sifu (either disciple or relative). I noticed they managed to knock out the alkaline flavor (strong ammonia scent) with a strong scent of sesame. I highly suspect they applied roasted sesame powder to block the ammonia scent and add aroma to it. I also heard from a chef that the noodles were made with duck eggs at one point but it became too expensive and was subbed with chicken eggs instead. Is there any truth to that? I hope to see those considerations made when you do a 2.0 video of Wonton Noodle Soup. Always love your work!
I love how artistic your food is! I mean technically, *Chinese food, but the videos show the tradition and sophisticated side of Chinese food so well :D It must have been so difficult to make this tho like folding that dough 6 times and hitting that meat 40 times. lol -_-
Haha that's right, if ever anyone bad-mouths Chinese food... just show them this video - proper Chinese food is just as (if not more) sophisticated as haute French cuisine. A primary difference IMO is accessibility - no need for fancy tablecloths, a stuffy environment, and an exorbitant price tag to get in between you and your noodles :).
hi there where can contact you for a question about the shootings you had been doing. we are interested to use it for 10 seconds into a documentary movie. please let us know. cheers for the great work.
Hmm, I would recommend not doing so. Like pasta, you want to cook it separately and don't want the starch from the dough to mess up with your soup. If we're already putting in so much work, why not just boil it in another pan?
Your recipe is fine, i made it a few times already with a little bit of adjustments to my liking, those people said not authentic probably never been to HK and dont know what good wonton is?
outstanding!!!! i have to ask...how did you learn to cook?? are you a professional chef??? it is kind of hard to find channels like this.... regards from panama, panama city
Cheers! We consider ourselves pretty competent homecooks, but you can always see the gap between us and the professionals whenever it comes to knifework ;). More than anything, we just take each recipe seriously an voraciously read any/every (Chinese) resource we can get our hands on and do a bunch of testing before distilling it into a video. Awesome to see hear from someone from Panama. I think I remember hearing there's a sizable Chinese community... oldest Chinatown in North America if I recall correctly? You get some decent Chinese/Asian markets? :)
Chinese Cooking Demystified well, here in Panama you will find a good number of chinese people. they came for the panama canal back in the 1910s. now u can find a lot of chinese restaurants but only a few really traditionals. i am a professional cook, used to work for royal caribbean (cruise ship) but never had the oportunity to work in chinese restaurant (i could work for free). a few months ago Panama and China estiblished diplomatics relations, so probably i could go to china and learn XD.. ive heard we could export vegetables, seafood and pinapple to china... we are excited for this good news and i hope i can visit china one day...
Getting an "authentic" wonton soup recipe is like getting an "authentic" Italian red sauce recipe. The authenticity is regional and varies from family to family. This is a DAMN good wonton soup recipe. Try it out, tweak it (or not) and make it authentically yours. Its worth the effort. That fish and shrimp powder has an insane number of uses. Thank you for this and don't let the pedantic soup police get you down!
I accidentally just got a lot of fish powder. What other uses are there for it?
@@tijimmytran basically it will work like stock powder, add umami to any dish you want.
rofl, pedantic soup police. lol
@G Mail That's because yours is not authentic.
Who said red sauce was even authentic to begin with
So we got a few people saying our recipe is not "authentic", with which I disagree. This recipe is not perfect (in the future we'll revisit wonton noodle soup and make a better version), but this one would yield you a very close version of what you could get at wonton noodle spots here in Guangdong. This is how most restaurants/wonton noodle soup eateries do it. And it's as authentic/feasible as it can be for making it at home. But, in order to show the "most authentic" way of making wonton noodle soup, here're some notes for people who are tempted to do so:
First, applolies that we didn't remember to film the step of boiling your cooked and rinsed noodles before adding to the bowl.
So in order to achieve the best result, after you cook and risnse the noodles, please remember to dip your noodle back in boiling water (at wonton noodle shops they dip it in the boiling stock) to warm it up before putting it in your serving bowl. So that the whole bowl of noodles can stay hot and steamy.
1. Instead of using baking soda and water in the dough for alkalinity, you can make your own alkine mixture (枧水/gansui).
So gather enough dry stems from rice (not wheat stems because we don't grow wheat in Southern China), burn it down in your wood burning kitchen stove. Then collect the white/light grey ashes, soke it in 20 degree celsius water to disolve the potassium carbonate. Then drain it using a few layers of linen cloth on top of a bamboo sieve (not other strainers because we only use bamboo sieve here in China). You should be aiming at a desity of 30-35 degrees Baumé.
Or you can mix sodium carbonate, potassium carbonate and trimetaphosphate grade iii trisodium with water to make the mixture. But then you'll lose a lot of authenticity.
UPDATE ON MAY 2018: In our video "Dim Sum Ribs: ua-cam.com/video/ReIyBD3Ir88/v-deo.html", we explored the method of baked baking soda, I think that can be an easier sup for gansui if you don't have that handy. If you're using baked baking soda, use 1 tsp baked baking soda in the dough, that should be better than just baking soda.
2. Instead of using pasta maker, you can find, buy or grow a Moso Bamboo (Phyllostachys edulis) pole that is 2 meters long and at least 10-15 cm in diameter. Fix it to the wall side of your kitchen counter, make sure the pole can be moved in the motion of up and down. Flour your kitchen counter, put the dough on your kitchen counter, sit on the other end of the bamboo, start bouncing holding the bamboo log and using the log to press the dough into a long sheet that's not very wide. Fold the two ends and the two long sides of the sheet to the center to form a kinda envelop shape, repeat the bouncing/pressing motion till you got a long thin sheet again. Repeat this for 6~8 times. Then use the bamboo to press the dough for the one last time and make into a 0.5mm thin sheet, flour it, fold it up. and cut it into 0.4mm wide noodles. Use duck egg for the dough if you're using the bamboo method.
3. Use the first press of naturally fermented soy sauce that's brewed with direct sunlight for final soup seasoning. (Ideally it'd be best if you brew your own soy sauce).
4. Make your own lard, add a piece of garlic to the lard while rendering. Use lard instead of sesame oil in assembling the stock. (Lard in stock gives a richer taste, while both sesame oil and lard are traditional.)
5. Serve in a wide shallow porcelain bowl painted with red rooster.
That's all I can think of now. Follow the other steps in the recipe and you'll get "the most traditional and authentic" wonton noodle soup.
Wow, I'd love to see each process on video with detail, it is such a treasure, really, thank you for putting in the effort. It fascinates me how chinese kitchen techniques work in general, I even try to make hand pulled noodles myself, but can't find video without cut outs.
Stephanie Li Lol I taste a bit of sarcasm Lol but I love it the people saying it’s not authentic are dumb asses soup looks wonderful
LOL serve them right, Stephanie!
Stephanie Li wow 👏. Thx for the extra tips.
ha ha thats right you tell us!! i love it. Stephanie is no fool people. she Knows.
As someone who discovered "real" Chinese cooking about 40 years ago when I moved to the West Coast of the U.S. for college after growing up in what became a rustbelt town with trashy ignorant suburban people who thought Sweet and Sour Pork was sooo beyond exotic, I really appreciate your demystifying one of my favorite Cantonese/Hong Kong dishes. Because of the time involved and the complexity, this is probably not something I'll try at home any time soon but I really appreciate the effort you put into showing us why this dish tastes so good. Many MANY 谢谢 and 感谢 to you both for all the hard work you put into your videos and teaching us how good Chinese food is made.
You are an "awesome" Chef and culinary teacher....both of you are excellent together and so informative. I see that you are "classically trained" as a Chef as your cooking technique is precise and "classical". It is so nice to see you combine "East-West" techinque and style, not to mention ingredients. So simple and healthy, Chinese cuisine is unpretentious yet so sophisticated and so tasty. One wok, properly oiled at the right temperature and a simple burner and you show us how to make authentic Chinese cuisine.....I love it! I leave out the fat, sugar and MSG in your recipes but that is because I am into the "health" aspect of eating fresh and unmitigated for myself, personally. Simple, quick, relatively inexpensive yet very sophisticated in the use of herbs and produce......Brilliant.
Cheers, thanks! We're not chefs, but I like to think we take our food with the requisite seriousness :) As far as health goes, I think the biggest thing with Chinese food is honestly portion control - if you're eating a meal family style with a small personal bowl, picking things at things with chopsticks... it's a lot harder to overeat.
While I (Chris) am certainly not in a position to tell people how to eat (I'm like 15 pounds overweight lol), I do think if I ate with the same gusto and reckless abandon in the States I'd be way worse off haha
Chris....you are right! I am a "classically trained" French-style Chef. Went to the C.I.A. in New York, etc.!L.O.L. Most of us grew up watching Chef Martin Yan who is a great Chef and very entertaining, informative and knowledgeable. He really introduced the U.S. to "Chinese-style" cuisine in the 1960s. I can make every French-style "Mother Sauce" and all of their derivatives but I do this for entertainment and in the restaurant. For myself, I am a runner and an amateur body-builder and I am quite a bit older than you but in great shape. I love the way you teach Asian culinary technique and recipe because Asian cuisine is the most "enlightened", the "healthiest" and the tastiest cuisine in the World. Even the French would admit this. You are really authentic as no other Chef that teaches in the U.S. that is American. Your teaching videos are really good and you are an excellent and authentic Chef of Chinese Cuisine! The best Asian cuisine teacher I have ever had the pleasure of learning from......Keep making your videos.....I am waiting to learn more from both of you....
Thank you for making a video on creating this soup. It looks great to me. When I travelled to Singapore for work each year, my favorite meal was a bowl of wonton noodle soup from a small basement shop near my hostel. Paper thin wonton wrappers around nicely firm and chewy wontons, long noodles to soak up the broth, and whatever condiments you though were appropriate. For me it was chilis, black vinegar, and chili oil. Heaven. I feel brave enough to trey and make it from scratch myself now.
All the recipes you guys do are so concise and informative! Thanks for being a cooking channel that actually explains the how's and why's :))
Cheers! I've been trying to pick up the pacing a bit in the videos and have been a bit worried that we haven't had the time to go into the 'whys' as much as I'd like to. Regardless, there's always the stupidly detailed, overly verbose recipe over on reddit if you wanna delve even deeper :)
Concise... really!?! Ok they make 5 minutes videos but... then there are millions of precisions in the descriptions, their always present 1 mile long (yao) first comment filled with supplements, precisions, variants... then all the non-authentickers chalenges met with more comments and Steph's vitiriolic répartie (my favorite in your face reply ever), more always informative comments AND, lest we forget, their Reddit posts! Concise will have to come again, these videos are only the tiny tip of an evergrowing iceberg. I love this channel!
Really appreciate the amount of work and research you guys put into your recipes/videos. This is the best resource for chinese cooking I've come across.
I can't believe you don't have more subscribers. This is so great! I found that the barrier to entry when it comes to truly authentic Chinese cuisine for the home cook is somehow a lot higher than it is for a lot of other cuisines. Thank you for your help. The wontons look amazing.
I think a lot of cuisines have their own barriers if you want to do it the 100% authentic way. The way we look at it is that we wanna deliver an authentic recipe, and then trust the viewer to make your own shortcuts and adaptations. I think it's a lot easier to play around with a dish if the base understanding is solid :)
OMG - I have been fighting with wonton wrappers for the past 2 weeks. I was so sick of throwing wrappers out. Esp since I can't source much right now (COVID lockdown). I have gone through recipes and methods from SO many people. THIS ONE WORKED!!!! Thank you!!!
This channel should be way more popular. Awesome videos.
Thanks guys. We need recipes showing us how to make everything from scratch, broth, wrappers etc. Appreciate this so much.
tried and i must say "its authentic taste,that i once had in guangdong" dont need to travel back to china just to have this..thank you guys for sharing this recipe....super love it
Great that you can replicate it~ It always makes us very happy hearing someone successfully doing the dishes with our recipes.
I miss living in Manhattan, haven't been able to get a decent wonton soup for years. When I visit occasionally, I always make sure to visit China Town for a bowl or two. The take outs and restaurants where I now live, serve doughball like potstickers with a bit of meat inside...Love your channel, great content, working on making the "Chili crisp" for my son who likes a bit of spice and really likes hot and sour soup, I'll be using your recipe for that too.
I love your channel Steph and Chris! I think you two are a perfect example of what inter-racial/inter-cultural relationships can achieve. Thank you for making these videos.
Oh man, you have no IDEA how glad I am to have found this channel
I'll be making noodles now, thank you
Let us know how it turns out. :)
impressive, first time I saw teaching wonton noodles soup including wrapper recipe.. amazing..
It's 3AM where I am now ... and your video made me want to eat a bowl of home made wontons! Keep up the fantastic work you are doing.
I only made the wontons. I added 1/2 teaspoon of salt. I think using the mixer as the beginning to the kneading is a great idea however I think after the 8 minutes it needs hand kneading for 10 minutes then to relax for an hour at least. The folding method is really great but I also think it needs to be done more than 6 times, more like 20, 4 sets of 5 times with resting in between each set. The texture turned out great silky and chewy, yum! Thanks will try the rest if the recipe some day soon as it sounds amazing even though I might need to improvise with the dried fish, maybe some anchovies or powdered dashi/fish??
:D Joy!
Don’t know what people are complaining about. I make some of your recipes and everyone love it! My in-laws are Chinese and they’re approve. And btw, they own restaurants so they know what when I don’t cook it right lol
The noodles weren't quite right here, looking back. We should've used jianshui and got them to that thin wiry consistency - it's just really, really hard. That said, the wontons and the soup are on point, so still really happy with the recipe.
Dang, this is so much work.! Hey Trevor, I have built a new respect for you. Not only you're a foodie but you're a gourmet chef too. Very impressive.
But I'm not Trevor James... much respect to what he does though haha. He's been awesome in giving us permission to cut in some of his footage... I understand that I do definitely have some of the same verbal ticks as him :)
This vid's footage was all us in GZ though
@@ChineseCookingDemystified I see. Sorry about that. What is GZ?
Guangzhou :)
Thank you. What is your name? And where do you live? Canada? Or China?
Awesome! Wonton noodle soup and congee are a Hong Kongers' staple and comfort food. Thanks so much for such details.
Geez, now I really appreciate my bowl of soup lol so much work but great vid
Cheers. Yeah, we were not expecting everybody to make this. By showing the complete process, we also hope to show people how many Chinese dishes are actually made, so that they can either appreciate it more, or understanding it more. :)
Made this today, using the mushroom variant you posted to Reddit. Everyone loved it!
im liking this channel, you guys are up there with babish and chef john.
Cheers, yeah I'm a big fan of the voiceover sort of style for cooking videos too - I think Chef John might've been one of the first to do that sort of approach on UA-cam? I also think it's a great style for people like us that're aggressively amateurish video makers :)
@@ChineseCookingDemystified I humbly submit that your channel is far superior. I have unsubbed because the quality of your videos made me realize they are either making ludicrous dishes or rather uninspired versions of classics. This, your channel has pushed my boundaries of appreciation for both new foods and quality of presentation.
John Smith I don’t really understand the appeal of chef John. But folks seem to like him a lot, so I must be missing something. This channel is far better for understanding not just the how of cooking Chinese cuisine but also the why of cooking it. I also love HebbarsKitchen for regional Indian vegetarian cooking, Yummy Food World for Nepali recipes, and Maangchi for her Korean dishes. Maangchi is the most polished of the three, but I have learned so much from all of them.
@@ChineseCookingDemystified Babish's videos are more "polished", but where he's just a good cook and a quick learner with a decent amount of knowledge, it seems like you guys have much more expertise and skill in Chinese cooking then he does about any style of cooking.
@@pinkmonkeybird2644 I learn as well. I may never make these. But I will always know that a little dried fish can make a broth superior!
In the meantime, I have two rescued birds, 7 cats, 3 dogs and a husband to feed right now!
Chef John is humble, ironic and slightly funny.
Just casually watching a wonton video and it reminded me of my late grandfather's handmade wontons. Damn, I wish I knew him more.
My grandpa makes wonton too!
I only made the the wontons and they turned out fantastic! Thank you so much.
Wow, I can’t wait to try this. I may opt for fresh wonton noodles and wrappers from the Chinese grocery store, but I will at least try making the wonton fillings.
As a kid, I used to take the bus/metro into Montreal Chinatown on weekends to eat at Hong Kong Restaurant (gone now I think) where they had a shrimp WonTon noodle soup with wontons that were like an explosion of flavor. Actually they looked very similar to your finished product! As kids we would pretend we were eating tiny brains.😄
As an adult I have tried to replicate these wontons at home many times over the years, without success. No matter what recipe I tried, could never even come close to that sort of dense texture, and flavor that I can only describe as “deep seafood umami”. It's almost a funk, but in such a good way. Even most restaurants in Chinatown that I’ve tried across Canada don’t quite get there, except one I tried in Vancouver and one in Toronto Chinatown.
This recipe gives me hope for achieving that elusive flavor! No other recipe that I’ve come across over the years, has included “dried shrimp powder” and “dried fish powder”, but my intuition tells me that that’s the missing piece of the puzzle. I’ll give it a try and report back.
I finally realized that the MSG is there to stand in for the seaweed you find in a lot of East Asian foods.
Perfect description. The only caveat is the wontons should go under the noodles. If the noodles are underneath they get soggy and lose their bounce. I like the shrimp powder technique. Great video as always.
Wow, wow, wow. This thing you do - fantastic. You should be on a way to millions of subscribers!
Love all your videos… learning how to cook from scratch…. great job and thank you 😊
I miss the wonton soup at "Ollies" in Manhatten when I see this. It looks like it's worth all the work.
Is there a way to make this without shrimp can I just use pork or could I potentially find a substitute for the shrimp? I'm allergic to shellfish
love your channel and your recipes 😀 👍👍👍👍
When you pulled out the soy bean sprouts it was at that moment I knew this is going to be an old school authentic experience.
This is incredible. We plan to start cooking more at home. It's too expensive now to eat out (with a family). So, we love a good hearty soup. This looks simple enough. Never done it, but we are going to try soon. Thank you for sharing your wisdom. Another good person we found and like is "Souped Up Recipes" on YT. Also, can I ask something else ... Do you have a good recipe for Moo Shu Pork with pancakes and Plum Sauce? That is a hard recipe to find. All of them look like heated-up crap from La Choy.
Hi there, first time I’m seeing beansprout 豆芽菜 in soup. I dont see it in any other recipes online. Is this how they make it in restaurants in Guangzhou?
Great stuff. One dumpling house I go to uses tiny dried shrimp in their wonton soup broth and their wontons have the thinnest wrapper I have ever had. Chinese fast food wontons tend to have a thicker wrapper
The one that has tiny shrimp in the soup sounds very much like the version that came from Shanghai/Jiangsu area, absolutely love that too!
Awesome channel. I love the explanations behind the methods. Would love to see a recipe for mini wonton soup.. the clear one with the tiny wontons with thin wispy skins
This is one of my favorite dish of all time thank you again
I feel like Richard Dreyfus is telling me how to make this. Awesome video!
I have been searching for better wonton soup and dumpling recipes for a while so happy to have found your work. Your one, looks like it will take the flavor to an even higher level! Respect for the effort you put into the video. I feel the love. Looking forward to trying out the dumpling recipe.
Cheers! If you ever try it, let us know how it turn out.
heyy absolutely lovee these videos. You people are doing such an amazing job. I was wondering if you could show some other soup recipes. Chinese soups are my favorite
After trying to make my own wrappers, its just so much easier and faster to buy the pre-made wrappers. I think it works out to cost about 2cents/wrapper.
Homemade noodles like pasta are really something else. But it's so much work.
Whoa, I salute your knowhow and energy in making Wonton. It looks easy but I know it's a pain. Blander is my best friend in my case. I'll shop wrap and noodles for Wonton at Asian market instead. Making that soup is another major pain in my case. Don't have time and patient for it. Enjoy your video though. Thanks for sharing.
Question about making the shrimp powder. Is using a food processor ok to make the powder? Yours looks more stringy in the video from the blender (not an issue, just curious if a food processor would do a finer job?) I plan on making some tomorrow and will probably us the food processor. Thanks
Use a food processor if you have one, I never tested on it but I'm sure it'll do a good job. Dried shrimp is pretty stringy, so don't need to be paranoid if it doesn't turn into a powder.
Also, the noodle in this recipe is sub-par now looking back, we'll have to revisit it sometime in the future. If you have access to a Chinese supermarket, you can just buy their egg noodles, it'll save you some work. But the soup and wonton are good, we still stand by that.
You guys deserve more sub. This is one of the best Chinese food recipe. ❤
Thank you~glad you like it~~~
I dunno if you read this but what's the deal with the baking soda in the shrimp mass? And what about it in the dough? is it supposed to function as lye water?
I made this yesterday and it delicious. thank you for the recipe and making it look like easy :) more power
Awesome, glad you enjoyed it!
this was awesome!
The way you assembled the flavors into the bowl before adding the stock reminds me of how ramen is made...guessing that's where the ramen makers originally got it from?
very cool, can't wait to buy some dried fish and make it myself.
This is my new favorite cooking channel :))
This video makes me wonder about the version of wonton mein passed down from my grandmother. Did she greatly simplify things because she was raising 5 kids, or because that's the recipe in her family, or because she'd moved to rural USA in the 40s and couldn't access most of these ingredients? Yours would be fun to try someday, but it wouldn't have that same nostalgia for me like our all-pork version would.
Did you ever remake this video like Steph suggested you might in the comments?
amazing video. since in my home we don't eat seafoods, I'll adjust the recipe, but the techniques shown will be really useful. Thanks a lot!! From Canada
Hello, long time no see. 😂i want to ask you do you know how to cook Cantonese style '炸酱面' which is a sort of red colour noodles, it tastes a little bit sweety,sour ,spicy and salty???
I find out all over Internet, i still can not find the recipe to record how to make it. 🙏🏻🙏🏻🙏🏻so i really really really hope you can teach me!!!please!!!!
是加入了腐乳吗？还是加入了话梅？传统做法又是怎么样的？
Why have huge difference between Beijing zhajiangmian and Cantonese zhajiangmian???
好多个问号🙏🏻🙏🏻🙏🏻
Your page is awesome... now one of my favorite cooking channel! Tyvm
I love the way you both go thru the process. Easy to follow. We love Chinese food in Hawaii and yes, most styles aren't "authentic" but catered to a very diverse population. Keep up the great work. Mahalo! BTW..the fried rice recipe was a hit with my family!
I value my MSG ration so much;
I generally just snort it.
My habit is so bad now, I buy it by the kilo bag at the the big Asian store in my neighborhood. The workers in the store look at me and I can just about hear what they are thinking, "Ha ha, you back again gweilo!"
@@frankkolton1780 i found msg some weeks ago for the first time and now i put it in almost every dish :D
Why are unhealthy foods so delicious...
@@amberlewis012 it';s perfectly healthy
@@sayasakisaka7609 I absolutely agree! People don't stop and think a minute, that to make junk food delicious and addictive (which it wouldn't be otherwise), doesn't mean the additive is THE actual "junk"! Obviously, there is a mistake in using it by the tsp, since it's the purified fraction from the kelp, that makes it effective as an enhancer, but is far from BEING "pure" MSG, as such... But understanding that 1/4 of tsp, in the whole pot of broth, is 6 or 8 times less, than using that amount per helping, that's where you must begin...! 🤔
Technique may not be spot on like they do overseas, but I'd say this recipe is pretty damn authentic, especially for the domestic home cook. Nicely done!
Hi - just tried this recipe this morning. Thanks so much for sharing, as well as all the other great authentic content on the channel, it turned out delicious. I just wanted to ask however - the soup I made ended up turning out quite orange and cloudy despite me constantly scooping out any scum/bubbles over the course of the three hours. I suspect this might have been because of the 'eggs' in the prawn heads - which also contributed to a really strong prawn flavour and colour in the stock, as opposed to the clear, golden-ish colour broth I see whenever I eat wonton noodles at a chachaanteng. Is this orange colour meant to happen? Am I mean to have all the prawn heads with its eggs and all simmering with the soup? How can I achieve that clear, golden broth?
Yes, it's probably the shrimp head. I'd rinse the shrimp head first to get rid of some excess (sometimes it can too much egg), then keep the heat at really really low, so low that you can barely see any bubbles. Cloudiness mostly results from heavy boil. If you want to avoid that completely, you can skip the shrimp heads and just use the shells.
Thank you showing how to make wonton soup from scratch! I'm not able to find "dried flounder fish" where I live, are there any good substitutes? I was thinking dried shrimp or dried anchovies?? What do you think? Thanks!!
This recipe looks delicious!! But if you’re not one that likes to eat fat could you leave that part out? Or does the fat play an essential role in the flavor of the wonton?
Is it possible to create the same type of noodles without the machine?
It's hard work. One can get a pasta machine for quite cheap but if you go out looking for one, make sure it has nylon bushing at the end of the rollers so you don't end up with little shards of metal added to your pasta! I can't recommend Marcato enough, they are very well made.
In Beijing last year we got wontons every morning at this little shop. They came with a hard boiled egg. My GF criticized me for breaking up the egg and mixing the cooked yolk into the broth, but it was so dang good. After a couple of days, i asked if i could get a second egg. But that seemed like a major faux pas. She was like "Really? a second egg???" "Yeah.... is that a problem?" lol. After some negotiation, i was able to get a second egg, which they wouldn't charge me for, even though i tried like hell.
This was amazing. Beautifully done thank you.
Hi Stephanie, how about making a video of the bigger version dumpling called shui jiao? I love that and in my country sometimes we can find prawn, black fungus and a hint of ginger inside. I'd like to see what's the difference between the two, maybe there is a story you can share with all of us!
This video making me appreciate the food more ❤
Can I substitute the dried stock fish with japanese bonito flakes aka katsuobushi? Or should I make a dashi from it and add it to the soup so it boosts the umami.
Japanese Katsu o bushi is very similar to this stock fish, you can totally use that. I tried making stock with bonito flakes but they turned out to be a bit bitter (maybe my bonito flakes are not very high quality? Not sure. I do see many Japanese recipes using a bunch of bonito flakes.) If you use flakes, maybe try to toast them in a dry wok instead of burning them directly on flame, lol.
Fresh shrimp is no problem, I would make dashi like I do for miso soup and strain out the bonito flakes, and use only the stock, I think boiling the bonito for a long time can make it bitter, but infusing it for 10 minutes covered would be ok. I have a pasta maker, I really look forward to making this dish, i am a huge fan of asian noodle soups. Sofar I made chicken and shitake with nappa cabbage and egg noodles, I made the taiwanese beef noodle soup with pickkled mustard greens and sichuan spice base, I made pho, I tried the thai noodles soups from hot the kitchen aka pailin, except yentafo, i tried crossing the bridge noodles, and shoyu ramen, this wonton soup is my next project.
I can see how much you love Asian noodle soups, LOL. Growing up eating noodle soup, I also love all kinds of variations. We do want to make more Chinese noodle soups, like crossing the bridge noodles, Guilin rice noodles, etc. But we worry about sourcing outside of China, especially for some specific types of rice noodles. Where are you base and is sourcing dry noodles for corssing the bridge noodle a problem?
So right, I think you can try using bonito flakes, taste might be a bit different but it'll definitely work.
Hello! Could you please tell me where to find those awesome ceramic bowls? (the ones with the stripes, in lighter and darker grey). Thank you very much.
We got them from a Teochew procelain workshop. I don't know whether they do international shipping. But here's a link, you may need some Chinese reading ability for it though: detail.tmall.com/item.htm?spm=a1z10.3-b-s.w4011-15036760143.174.2577f179T8UPJE&id=535487386637&rn=50a650e5274ba2286c5f4c370ce8dd7a&abbucket=8
Oh wow, I just now found your reply, thank you so much!
Great authentic recipe, but don't they traditionally use alkali noodles (jian shui 碱水) for wonton soup?
Whenever I've frozen dumplings they end up forming little cracks in the raw dough. They get soggy really quickly in the cooking process. My solution to waterlogged dumplings was to blanch them quickly for just a few seconds and then spread the dumplings out on a cling-film lined baking sheet to cool a bit then freeze. I'm wondering if the baking soda or kansui prevents cracking?
Hmm, so my dumplings in the freezer never cracks. I freeze a lot of stuff and cracking was never an issue for me. On top of my head, what kind of vessel do you use to freeze your dumpligs? I always uses ziplop bags to keep the moisture in, I'd assume the wrapper would be more prone to cracking if it's dry, right? Maybe try to use a hot water dough for your dumplings, they has more elasticity.
Love Steph's cooking
Cheers! Yeah she definitely has a leg up on me :)
This channel is really good. I already subscribed it.
Did it today, great recipe as always, thanks guys
Are the chunky white cubes in the wonton mix just pork fat??
Hi- I just found your channel and subscribed. Top notch effort. I enjoy it and have learned a few things. Do you guys live in Hong Kong? Where are you getting these ingredients? Like dried flounder and dried shrimp eggs?
Great video, thanks! The only thing I would ask is, wouldn't you want to dip the chilled cooked noodles back into the boiling water for just a few seconds to warm them so they don't cool the broth too much?
Yes, we should have. But we were so tired from shooting that day and forgot. I forgot whether we wrote it down in the recipe. Anyway, it'd be better if you dip it back to the boiling stock for a few seconds~~
excellent! That is heavenly. Thanks for this authentic recipe. I might have to throw in some cabbage though!?
Is it possible to write down the ingredient here? sometimes its difficult to open the reddit site.
I had the chance to eat Mak's Noodles, they are the top-ranked in best Wonton Noodles in HK and usually the best tasting restaurants are all related to the late Mak Sifu (either disciple or relative). I noticed they managed to knock out the alkaline flavor (strong ammonia scent) with a strong scent of sesame. I highly suspect they applied roasted sesame powder to block the ammonia scent and add aroma to it. I also heard from a chef that the noodles were made with duck eggs at one point but it became too expensive and was subbed with chicken eggs instead. Is there any truth to that? I hope to see those considerations made when you do a 2.0 video of Wonton Noodle Soup. Always love your work!
I love how artistic your food is! I mean technically, *Chinese food, but the videos show the tradition and sophisticated side of Chinese food so well :D It must have been so difficult to make this tho like folding that dough 6 times and hitting that meat 40 times. lol -_-
Haha that's right, if ever anyone bad-mouths Chinese food... just show them this video - proper Chinese food is just as (if not more) sophisticated as haute French cuisine. A primary difference IMO is accessibility - no need for fancy tablecloths, a stuffy environment, and an exorbitant price tag to get in between you and your noodles :).
Looks great! Will the wanton fry up ok? I miss my ‘cha wanton’ with sweet & sour sauce! Thanks!!
looks like a great recipe. Thanks. Can fry the wonton if I want to?
Totally. Deep fried wontons are awesome.
Looks awesome. Definitely a project i want to take part in!
Oh, great! Send us pictures!
hi there where can contact you for a question about the shootings you had been doing. we are interested to use it for 10 seconds into a documentary movie. please let us know. cheers for the great work.
can i use store bought dried fish as alternative and blend them?
That looks so delicious!! Can you make it gluten free, please?
One of my favourite dishes!
Real Cantonese wonton mien classic! Amen!
looks tasty, the only thing I would do different, is boil the wonton's in the soup stock instead of water, I think it would add more flavor.
Hmm, I would recommend not doing so. Like pasta, you want to cook it separately and don't want the starch from the dough to mess up with your soup. If we're already putting in so much work, why not just boil it in another pan?
Your recipe is fine, i made it a few times already with a little bit of adjustments to my liking, those people said not authentic probably never been to HK and dont know what good wonton is?
Yum! Looks great! Makes me sorry I don't live in SF Anymore and can't easily get these ingredients.
outstanding!!!! i have to ask...how did you learn to cook??
are you a professional chef???
it is kind of hard to find channels like this....
regards from panama, panama city
Cheers! We consider ourselves pretty competent homecooks, but you can always see the gap between us and the professionals whenever it comes to knifework ;). More than anything, we just take each recipe seriously an voraciously read any/every (Chinese) resource we can get our hands on and do a bunch of testing before distilling it into a video.
Awesome to see hear from someone from Panama. I think I remember hearing there's a sizable Chinese community... oldest Chinatown in North America if I recall correctly? You get some decent Chinese/Asian markets? :)
Chinese Cooking Demystified well, here in Panama you will find a good number of chinese people. they came for the panama canal back in the 1910s. now u can find a lot of chinese restaurants but only a few really traditionals. i am a professional cook, used to work for royal caribbean (cruise ship) but never had the oportunity to work in chinese restaurant (i could work for free).
a few months ago Panama and China estiblished diplomatics relations, so probably i could go to china and learn XD.. ive heard we could export vegetables, seafood and pinapple to china... we are excited for this good news and i hope i can visit china one day...
Its delicious, I haven't had anything like this in too long.
A steaming hot bowl of wor wonton soup (Wor means 'everything' in Chinese) on a blustery winter day is so welcome.
Thanks for another awesome video! You guys have inspired me to start shopping for a cleaver...
My suggestion is a grabbing a vegetable cleaver (a.k.a 'chinese chefs knife'). It's a great all purpose knife.
Is there a way to get it that thin without using a pasta machine?
After we seen so many of your video when you say “a bit of project" you know you in for a-lot of prepping and work.
nice recipe, but by what could i replace pork? I cannnot use that
Beef and shrimps also work
My favourite chinese dish. Have to try this recipe sometime.