Wednesday, 18 February 2015

sesame salmon wonton noodle soup.


If you come by often, you'll know I love trying out JapaneseThaiVietnamese and Chinese inspired recipes, such as sushi, gyoza, spring rolls, pad thai and summer rolls. To celebrate the 2015 Chinese new year of the sheep this Thursday, I fancied trying my hand at a wonton soup; complete with oodles of noodles, lashings of coriander and my favourite combination of sesame salmon. There are a few elements to this dish that take time to prepare, but they can be done in advance and are worth it when they come together.



Shopping list. 
(Serves two)
For 12 wontons
♥ 75g strong white flour, such as bread or pasta flour, sieved
♥ 50ml boiling water 
♥ two salmon fillets
♥ 1 tsp sesame oil
♥ two garlic cloves, crushed
♥ one inch of fresh ginger, finely chopped
♥ 2 tsp sesame seeds
♥ one spring onion, chopped
♥ a handful of coriander, finely chopped

For the noodle soup

♥ 250g fresh egg noodles
♥ 200ml vegetable stock
♥ any leftover salmon wonton filling
♥ 1 tbsp soy sauce
♥ 1 tbsp sesame oil
♥ 1 tbsp oyster sauce
♥ 2 tsp chinese five spice
♥ one pak choi, sliced
♥ two eggs, boiled
♥ 2 tsp sesame seeds
♥ one spring onion, chopped
♥ a handful of coriander 

Preparation time: 1hr 30 minutes

Cooking time: 20 minutes

You will need; a rolling pin, cling film, lots of pans and a big appetite.


Since I found out how easy it is to make dumpling pastry, I love making my own. You can of course use the ready made wonton pastry too, although mine seems to dry up easily after being in and out the freezer to defrost. Either is fine - but trust me it's so simple to make!


Step one. To make the pastry, add the flour to a bowl and gradually pour in the water, stirring as you go. It will eventually form into a ball. cover with cling film and keep in the fridge for at least an hour. 


Step two. Whilst the pastry is in the fridge, begin the salmon filling by cooking in a frying pan on a medium heat with a little sesame oil.




Step three. After 5 minutes, add in the chopped garlic, ginger and sesame continue to cook for a further 5-10. Break up the salmon with the side of a spatula or spoon, making sure it is thoroughly cooked but not dry.


Step four. Toss through the spring onion and coriander. set aside to cool. You could prep this a day in advance of the meal.



Step five. To make the wontons, roll out the pastry on a floured surface into little balls. You should be able to make 12 of similar size. 


Step six. Using a rolling pin, roll outwards in different directions to make a flat circle.



Step seven. To make a wonton, lay a heaped teaspoon of the salmon mix on a wonton wrapper, leaving a generous cm around the edges. 


Step eight. Fold together to make a half moon shape and then pinch the edges together. There are many ways to make wontons and Chinese dumplings but this is really simple. Tradition has it, I've heard some are supposed to be luckier than others too!


Repeat until you have a plateful! You may have some salmon filling left, but you can use this in the noodle soup.


Step nine. With your wontons waiting on a plate, you're now ready to make the noodle soup element. Begin by pouring your stock and noodles into a large saucepan.

Step ten. Add in any salmon filling, soy sauce, sesame oil, five spice, pak choi, sesame seeds and oyster sauce. Allow to simmer and infuse on a low heat, for at least ten minutes. Although there is no time limit on this.

Step eleven. Meanwhile, hard boil your eggs for five minutes. When cool, slice in half and set aside ready to place on top. Again this could be done in advance.

Tip: If you like to save water and energy, keep the water from the boiled egg to use for cooking your wontons.


Stop check: So by this point, have your wontons ready on a plate, your noodle soup simmering away and your egg, spring onions and coriander ready to serve. All you need to do now is boil your wontons when you're ready to eat. 

Step twelve. Dish up your piping hot noodle soup in bowls. in a pan of boiling water, cook the wontons for 3 minutes each. They are ready when they rise to the top. 

Step thirteen. To serve, carefully lay your wontons on top of the noodle soup, along with sliced egg, spring onions and coriander to garnish. 

Step fourteen. Get out your chopsticks and enjoy!



Will you be making any Chinese inspired recipes this week? Also how fantastic is my 2015 Chinese calendar? Last year I put together a chinese new year foodie post, which, if you've come this far, may be interested in reading too. 

To my Mandarin speaking friends, gong xi fa cai and gong hey fat choy in Cantonese too! Have a wonderful week!

7 comments:

  1. Emily this looks absolutely superb! I think I might try making wontons on the weekend - you've inspired me! x

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    1. So pleased to have inspired you! Other ways to cook them are steaming or even frying if you prefer crispy! xx

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  2. Oh my god I didn't realise it was so easy to make the pastry! Would these steam well too if you didn't want to make soup? You'll be pleased to know I've printed this page and put it in my meal planner folder- I will be making soon :)

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    1. I love making it now I know how! Works for gyoza too. Yes you can steam, fry, deep fry them to your liking :) xx

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  3. So, you're just a wonton pastry goddess... One of these days you need to show me how to make pastry. Which roughly translates to you should cook me dinner sometime. Great recipe.

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    1. Haha thanks Emma. You name the date and I'll provide the wontons xx

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  4. Yum! I wish I had a bowl of these wontons right now, they make my mouth watering! Adding sesame is a genius choice, great job.

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