naf
December 19, 2020, 8:30pm
25
Thanks for the tips. I’ve made Cantonese wonton first time this year. Will like to try a different one, fish is a good challenge as it is easily overcooked.
Made the Cantonese wonton including the wrapper.
It turned out better than anticipated. It would have been better if the wonton were cooked longer in the boiling water. The skin was al dente, slightly too hard for a Chinese dish. I used shrimp roe noodle instead of the standard alkaline fine noodle.
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Inspired by @Mr_Happy 's meal a while, I used the remaining dumpling wrapper to make the Hong You Chao Shou, Sichuanese Wontons in Chilli Oil Sauce using Fuchsia Dunlop’s recipe. Turned o…
