Dry wantan noodles

Ingredients
100g chicken breast, boiled and sliced
100g wantan noodles
5 wantan (dumplings)
100g mustard greens (sawi)
100g taugeh

For sauce:
1 tsp sesame seed oil
1 tbsp sweet, thick soy sauce
1 tsp chopped garlic

For wantan:
½ carrot
1 boneless chicken breast
3 onions
8 prawns
½ tsp oyster sauce
½ tsp Knorr chicken stock granules
Salt to taste
Sugar to taste
1 egg white

Method
1. Blanch wantan noodles in hot water for about three minutes.

2. Blanch sawi for a minute and taugeh. Blanch wantan for two minutes.

3. Blend soy sauce, chopped garlic and sesame seed oil.

For wantan:

1. Chop finely carrot, chicken, onions and prawns.

2. Add oyster sauce, salt and sugar to taste, and chicken stock granules.

3. Marinate for an hour.

4. Spread a teaspoonful of filling on wantan skin.

5. To seal, apply egg white to the edges of the wantan skin and fold.

Making dumplings:

1. Lay wantan skin out flat and place a teaspoon of mixture on centre of skin.

2. Dab a little egg white.

3. Fold and press top corner to bottom corner. Press to seal.

4. For a wantan, pull the right and left corners up and stick together.

Assembly:

1. Stir noodles and sauce together and place on plate.

2. Arrange vegetables, chicken and wantan with the noodles.

Note: For soup noodles, make a light chicken stock and combine with plain noodles, vegetables, meat and wantan in a deep bowl.

Prawn Dumplings

Original Recipe by Amy Beh

200g medium prawns, shelled and diced

100g pork with a little fat, finely chopped

3 water chestnuts, finely chopped

2 dried Chinese mushrooms, soaked and diced

20-25 pieces wantan skins

Seasoning

½ tsp salt

1 tsp sugar

Dash of monosodium glutamate

½ an egg white

1 tsp sesame oil

2 tbsp cornflour

Combine pork, prawns, mushrooms and water chestnuts in a bowl. Add seasoning ingredients and stir with a pair of chopsticks until the mixture is well combined. Refrigerate for 30 minutes.

Take a piece of wantan skin and place a teaspoonful of filling in the centre. Fold into half and pinch the edges together, then gather the edges to form pleats. Leave the dumplings in the refrigerator for 20-30 minutes before boiling.

Prepare your own soup stock and drop in the prepared dumplings to cook.