Wonton/Sui Cao Noodle Soup | Mì Sủi Cảo

Name: Wonton/Sui Cao Noodle Soup | Mì Sủi Cảo
Total time: 10800 s
Yield: 5-6 people
Cuisine: American
Ingredients: 3-4 lbs pork bones (blanched); 1 Daikon radish (peeled & chunked); 1 white/yellow onion; 5 scallion heads (or coriander); 2 oz rock sugar; 1 salted pickled radish; 2 oz dried shrimp; 1 oz fried shallots; 3-4 tsp salt; 1 tbs chicken bouillon; 1 tsp msg; 3/4 lb shrimp (pound & minced paste); 3/4 lb ground pork (80% lean 20% fat); 1/2 shallot (minced); 2 green onions (chopped); 1 tbs oyster sauce; 1 tsp salt; 3 tsp sesame oil; 1 tbs chicken bouillon; 2 tsp ground black pepper; 7 Woodear/fungus mushroom (hydrated & julienne/minced); 1 tbs cornstarch; 1 egg; 1 pkg Wonton wrappers (50pcs); 8 Egg noodles; 8 Bok choy; Bean sprouts; Chinese Chive

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This a popular Chinese-Vietnamese dumpling noodle soup. Wontons (hoàng thánh) and sủi cảo are similar but different in texture. Although I know there are different methods and ingredients for each one, the majority of restaurants I’ve ate at is pretty much the same filling with the difference being the shape, and fungus mushrooms. The mushrooms being in the Sủi cảo. I personally like sủi cảo better just because it has more of a bouncy, crunch bite to it. The broth is pretty basic with 2 main ingredients that is a must when it comes to this style of noodle soup: salted pickled radish, and dried shrimp/scallops.

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

2-3 hrs

5-6 people

Broth
3-4 lbspork bones (blanched)
1Daikon radish (peeled & chunked)
1white/yellow onion
5scallion heads (or coriander)
2 ozrock sugar
1salted pickled radish
2 ozdried shrimp
1 ozfried shallots
3-4 tspsalt
1 tbschicken bouillon
1 tspmsg
Sủi Cảo
3/4 lbshrimp (pound & minced paste)
3/4 lbground pork (80% lean 20% fat)
1/2shallot (minced)
2green onions (chopped)
1 tbsoyster sauce
1 tspsalt
3 tspsesame oil
1 tbschicken bouillon
2 tspground black pepper
7Woodear/fungus mushroom (hydrated & julienne/minced)
1 tbscornstarch
1egg
Others
1 pkgWonton wrappers (50pcs)
8Egg noodles
8Bok choy
Bean sprouts
Chinese Chive

Saved

Steps

2-3 hrs

1

Combine all ingredients in the “broth” section to make our broth.
2

Skim off any foam that comes to the top and simmer on low heat (after boil) for 2-3 hours. Filter out the broth and adjust salt level to your taste.
3

Combine all ingredients in the “sủi cảo fillings” section to make our meat fillings.
4

Add a small portion to wonton skin and fold over to triangles. Place neatly on a plate or tray.
5

Boil sủi cảo dumplings in salted water and oil for 5 min or until they float. Strain and put aside. Recommend to boil as you serve.
6

Add to noodle bowls with all toppings with broth and enjoy!