Sunday, August 19, 2012

Wonton by air

It was quite the treat when May returned from HK with freshly made wontons and noodles in tow. While I'm cool with our local version, these clearly belonged in another league altogether. Each of these dumplings was a complete mouthful of either shrimp, minced pork or fish wrapped in a delicate skin of dough. The noodles were satisfyingly springy in the mouth. Cooked with some oyster sauce and their local chili/oil paste, this simple recipe already left quite an impression. Wonder what it would taste like if made by native hands? Remind me to go look it up if ever I'm in HK again.

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