Wonton soup with green tea noodles
I had extra filling leftover from my dumpling making, so I turned some of them into wontons.
The wontons tasted more like dumplings because I had the dumpling filling. Usually, when I make wontons, my filling is a lot more simple compared to my homemade dumplings. You can find my dumpling filling recipe here. I usually just use some ground pork, water, garlic, soy sauce, and shrimp. Instead of chopping up the shrimp, I’ll usually cut it into two pieces if it’s big, so that the majority of the filling is a shrimp, with just a little meat.
Wontons use a thinner skin than dumplings, and the wrappers should be located next to the dumpling wrappers at the grocery store. Since the skin is very thin and can break easily when cooked, my wonton fillings tend to be a lot smaller. Just about a round teaspoon full of filling.
Closing the wrappers is simpler too. I just wet the edges and pinch it closed. Sometimes I’ll gather the ends and pinch them together at the top so it looks like a sack. Sometimes I’ll takes each triangle corner and pinch them to meet in the middle so it looked a bit like a coin purse.
To go along with my wontons, I decided to try out these green tea noodles I had bought from Ranch 99. I’ve never tried the noodles before, but I was drawn to the pale green color. When I boiled the noodles, I was surprised by the wonderful fragrant tea smell coming from the noodles. The noodles themselves have a green tea taste that is ever so slightly sweet. I really loved the noodles and thought they went great with the simple chicken broth and wontons.
For this dish, I boiled the wontons separately in water. They are cooked when they float to the top. I also cooked the noodles separately in boiling water. Then I put the noodles and the wontons into a chicken broth.
Originally, this dish was supposed to be about the wontons, but I really loved the noodles. They are slightly chewy and have a wonderful green tea taste. I’m definitely going to make these noodles again.