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1
In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
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2
Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
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3
[Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
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4
In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
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5
In a large pot, bring water to a rapid boil,.
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6
blanch choy sum until just al dente, strain well, set aside for garnish.
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7
In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
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8
Drain well and put into individual serving bowls.
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9
In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
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10
Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
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11
Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
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12
For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.
