Wonton/Sui Cao Noodle Soup | Mì Sủi Cảo
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.
Wonton/Sui Cao Noodle Soup | Mì Sủi Cảo
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.
Cooking Instructions
- 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!
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