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Wonton Mee Ingredients 500 g pork belly 2 cloves garlic 1 tbsp honey 1 tbsp Shaoxing wine 1 tbsp thick soy sauce 1 tbsp oyster sauce 1 tsp five-spice powder 100 g caster sugar 200 g plain flour 1 large egg 1⁄2 tsp salt 80 ml water + extra if needed 2 tbsp cornflour 150 g long green chillies 150 ml warm water 100 ml rice vinegar 1 tbsp salt 2 1⁄2 tbsp icing sugar 10 g ginger 150 g pork mince 150 g raw king prawns 1 tbsp egg white 1 tbsp light soy sauce 1⁄2 tbsp oyster sauce 1 tsp sesame oil 1 tbsp soft light brown sugar 5 g dried porcini mushrooms 2 cloves garlic 250 ml chicken stock 1 1⁄2 tbsp oyster sauce 2 tbsp dark soy sauce 1 tbsp caster sugar 1 tsp sesame oil 1⁄2 tbsp cornflour dissolved in 2 tbsp water 1⁄2 bunch choy sum washed and cut into 5cm lengths 400 g fine egg noodles 2 tbsp Sriracha | Method- Remove the skin from the pork belly and cut in half lengthwise. Peel and mince the garlic and add to a large mixing bowl. Add the honey, Shaoxing wine, soy sauce, oyster sauce, five-spice powder and caster sugar. Stir to combine then add the pork belly. Marinate for 4 hours, or overnight, in the fridge.
- Tip the flour into a large mixing bowl and add the egg and salt. Stir with a spoon, slowly adding the water. When the mixture begins to come together into a dough cover the bowl and rest for 10 minutes. Knead the dough for 10 minutes until very smooth then rest for nother 30 minutes.
- Thinly slice the chillies and rinse in warm water (this is to remove the seeds and some of the heat of the chillies). Drain and put the chillies (minus the seeds which will be at the bottom of the sieve) in a jar. Stir together the other pickled chilli ingredients until the sugar and salt is dissolved. Pour this over the chillies and store in a jar in the fridge until needed.
- Cut the rested dough in half. Dust a surface with cornflour and roll out to 3mm thickness (you could use a pasta roller dusted with cornflour for this). Repeat with the other half, cut each sheet in half again, keep dusting with cornflour and continue to roll out until as thin as possible. Cut into 10cm squares and repeat for the other sheets.
- For the filling peel and roughly chop the ginger then combine all of the ingredients in a food processor. Pulse to a rough paste.
- Place half a teaspoon of the mix into the centre of each wrapper, brush the edges of the wrappers with water and pinch together all corners at the top to make moneybags. Set aside and repeat for all of the filling.
- Soak the porcini mushrooms in 150ml of boiling water for 5 minutes. Peel and mince the garlic. Add the soaked mushrooms and garlic to a medium saucepan with the stock, oyster sauce, soy sauce, sugar and sesame oil. Put the pan over a high heat and let it bubble for 10 minutes, then dissolve the cornflour in a little water to make a loose paste and stir it in. Keep the pan on the heat and bubble until the sauce thickens.
- Preheat the oven to 220°C. Place the pork onto a grill tray or wire rack, brush over some marinade and bake for 10 minutes then turn, brush over more marinade and bake for another 5 minutes. Preheat a griddle pan over a high heat and add the pork. Fry for a few minutes on each side to get plenty of colour. Rest for 5 minutes then slice thinly.
- Bring a large saucepan of water to a boil and season well. Add the noodles to the water and cook for 5 minutes, until bouncy, then remove. Cut the leaves from the choy sum and add the stems to the water. Cook for 2 minutes, then add the leaves for 30 seconds and remove both.
- Meanwhile bring another large pan of water to the boil. Add the dumplings and cook for 2-3 minutes before transferring to a plate (you may have to do this in batches).
- Toss the noodles in the dark sauce. Serve with the choy sum, sliced char siu and the wontons. Serve with Sriracha sauce.
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