Things to know about Wàhn Tān Mihn Recipe
Chinese Traditional Dumpling Soup from Guangdong – Wàhn Tān Mihn is a dish with savory wonton dumplings. What made it unique is the dumpling made of pork and shrimp filling that is lightly flavored using sesame oil, ginger, and soy sauce. The broth is very flavorful and light. That is why it is the perfect meal any time of the day.
This soup’s origin was traced back to the Western Han era, and the word wonton is part of their Chinese dictionary called Fangyan. Although it was originally from the Northern part of China, the Guangzhou people were the ones who crafted the recipe. The best place to eat this soup is in Hong Kong. They manage to perfect the techniques of making wonton. Despite its evolution, it remains a staple food for Chinese cuisines.
Scrumptious Chinese Traditional Dumpling Soup from Guangdong. Authentic Recipe of Wàhn Tān Mihn.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Wonton Filling
- 280 grams (9.88 oz) Bok Choy or other similar green vegetables
- 150 grams (5.29 oz) Shrimp Peeled
- 100 grams (3.53 oz) Ground (Minced) Pork
- 2½ tbsp Sesame Oil
- ⅛ tsp Ground White Pepper Powder
- 1 tbsp Soy Sauce
- ½ tsp Salt
- 2 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine
- 1 pack Wonton Wrapper
Chicken Stock
- 6 cups water
- 1 pc Chicken Bouillon Cube
- 1 pc Scallion
Instructions
Preparation
- Prepare and measure all ingredients accurately ahead of time.
- Thoroughly wash all vegetables and blanch using boiling water until wilted for about 60 to 90 seconds. Drain the vegetable using a strainer and soak it in cold water to stop the cooking process.
- If you see excess water, you may squeeze the vegetable before chopping.
Wonton Filling
- Finely chop the vegetables, or you may use a food processor to speed up the process.
- Cut the shrimp in half.
- Using a medium bowl, mix the vegetables, ground pork, shrimp, sesame oil, white pepper, salt, soy sauce, and Shaoxing wine. Combine all ingredients well until it becomes almost like a paste.
Assembly
- Have a small bowl filled with water.
- Use a small plate and put a piece of a wonton wrapper.
- Moist the edges of the wrapper and add a teaspoon of the filling at the center of the wrapper.
- Fold the wonton wrapper in half and pinch the edges to seal it firmly.
- Steam some of the wontons and taste to know if you need to adjust the flavor. If it suits your liking, then continue assembling until you use all the fillings.
- Put each wonton on a baking sheet and make sure that the wontons are not sticking to each other.
Soup
- In a pot, add water and boil, put the bouillon cube, continue to simmer for 5 minutes, and add sesame oil, white pepper, and salt of taste.
- In a separate pot, add water and boil. Add in the wonton and cook for 10 to 15 minutes. Carefully put each wonton and swirl it in the pot using a chopstick to avoid sticking. Once the wonton floats on top of the water, remove the wonton and put it in a serving bowl. It is important not to overcook the wonton.
- Pour the soup over the cooked wonton, garnish with chopped scallion, and serve hot.
NOTES
- You may choose to freeze the wonton by covering it right away using plastic wrap.
- It may last for up to two to three months inside the freezer, so you can enjoy a wonton soup whenever you want.
— Specific Atributes of This Recipe:
Nutrition
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