The “Ber” months is already here and the cold season is approaching. And who can resist this Pinoy favorite wanton mami that is piping hot and delicious! You can sometimes burn your tongue or mouth sipping this tasty comfort soup if you are not careful. Like what happened to me last time when I was in a hurry I thought it was not that hot. But it is not wanton mami I ate that time but a kind of shabu-shabu or hot pot that was cooked in a convection stove and served right away. Anyway, I’m just wondering when you happen to search the internet you will not find wanton mami on the Google search result but most of sites listed are wonton noodles. And as far as I know the word ‘wanton’ has a different meaning not related to food. I think “wanton mami” is distinctly a Pinoy or Chinoy term and I can also see this term in some Chowking branch on their menu. Ok enough of the trivia just enjoy cooking and eating!
How to Make Wanton Mami (Wonton Noodles)
- 1/2 kilogram chicken backbones for making soup stock
- 500 grams Chinese egg noodles
- 1 onion chopped
- 3 cloves garlic minced
- 1 pc pork bouillon cube
- 1 bunch pechay baguio chopped and blached
- salt and pepper to taste
- Chopped spring onions
- Chopped fried garlic
- 8 cups water to make chicken broth
For the seasoning/condiments:
- Chili garlic oil
- Soy sauce
- Sesame oil
- 1/2 kilo ground pork
- 1/4 cup green onions finely chopped
- 2 cloves garlic peeled and minced
- 1 tsp. soy sauce
- 1 tsp. salt
- 1/2 tsp. pepper
- 15 pieces wonton wrappers
How to make wonton mami:
- In a pot, saute garlic and onion until the onions are soft. Add in the chicken and saute for 2 minutes. Pour water and bring to a boil. Add in the bouillon cube and simmer for 45 minutes.
- Remove the chicken from the broth and set aside. You can store the chicken in the fridge for other use or you can debone the chicken and use it as garnishing.
- While the broth is boiling, add in the wontons one by one and cook for another 5 minutes or until the wontons are cooked through.
- Prepare the noodles and cook according to package direction. Drain the egg noodles and divide equally into serving bowls. Top with chopped pechay baguio divided equally into bowls. Divide also the wontons equally on each bowl.
- Pour the hot broth on each bowl and garnish with spring onions and fried garlic. Season with sesame oil, soy sauce and chili garlic oil if desired.
To make the wontons:
- In a bowl combine all the ingredients except the wonton wrappers. Mix until the ingredients are well incorporated.
- Put a tablespoon of the pork filling on individual wonton wrappers on the center. Fold each of the four corners up to form a cup and wrap the filling.