Wan Tan Mee w/ Pork Wontons

WAN TAN MEE (or er won tons as it is known here in the States)

Meat mix has:
*** Deveined and deshelled prawns / shrimp
*** Ground pork
*** Ginger, Chopped spring onions
*** Sherry (or Chinese cooking wine)
*** Pepper, Salt, Soy Sauce, Garlic Powder

Blended the shrimp to a paste together with the ginger and spring onions. Place in a large bowl, and mix it with the ground pork. Add the sherry and soy sauce, mix that. Add the rest of the ingredients. It smelled sooooooo good!

Whip out your wonton wrappers. Place a small amount in each wrapper so that you can actually close the top so the meat does not spill out.

Like this.

Stock:
*** Pork bones
*** Water and salt

Simmer stock for an hour on low heat so you get all the juice out of the pork bones, easier to do before you start wrapping the wan tan so you do not have to wait.

When the wan tan are ready, remove the bones, skim off the top of the stock where the brown stuff is (it looks gross in soup) and then turn up the heat to a boil. Add your wan tan and boil for 5 to 10 minutes until cooked.

Get some Cantonese style egg noodles (if like me, fresh wantan noodles are not available to you ;~;) soak them in cold water until they come apart. Then drop them in boiling water for 5 minutes. Drain. In a plate, put some vegetable oil, dark soy sauce, pepper and soysauce about a half tablespoon each. This was my grandma's recipe heh heh ...

Then put the drained noodles into the sauce mix and stir it around. Arrange your wan tan and tada~!!!

Dinner is served ^_^