25 thoughts on “Classic Wonton Soup Recipe – How to make the authentic Cantonese way

    Nida Selfides

    (September 1, 2019 - 9:23 am)

    thank you easy teaching

    Lucille Wong

    (September 1, 2019 - 9:23 am)

    I ' m hungry now………!

    Phoenix Legion

    (September 1, 2019 - 9:23 am)

    How long should I cook the fresh wonton noodles in boiling water? I find if I go longer than 30 second the corn starch powder covering the fresh wonton noodles gets sticky and slimy. Great tutorial, I want to suggest no music..it's too distracting and I can't hear your voice . Thank you

    Tony Wiltshire

    (September 1, 2019 - 9:23 am)

    Thanks for the secrets. They are safe with me.

    Thông Điệp Nụ Cười

    (September 1, 2019 - 9:23 am)

    I loved this tutorial out of all the wonton mee tutorial on YouTube.

    Chandra Charles

    (September 1, 2019 - 9:23 am)

    What is the name of the noodle you put on wontin soup?

    Robert Lee Myers I Esq.

    (September 1, 2019 - 9:23 am)

    You have a bad Echo it is very hard to hear you

    Karen Cladere

    (September 1, 2019 - 9:23 am)

    It looks so good, Thank you for sharing

    J P

    (September 1, 2019 - 9:23 am)

    Thank you very much for the recipe. I am planning to prepare the dish with your recipe. Unfortunately my family members do not enjoy pork or chicken. I am thinking about going with only shrimps or beef + its bone. You think the taste would be different from the original recipe?

    Randy Jordan Ortanez

    (September 1, 2019 - 9:23 am)

    Thank you so much for this recipe i always order this in hong kong eversince the early 90s

    H C

    (September 1, 2019 - 9:23 am)

    most legit recipe I've seen on youtube so far. If you're not making the soup with the dried flounder , you're not gonna get the traditional taste. Same with the shrimp and dried flounder powders (you can deep fry the dried flounder and make your own powder)

    Minimouse Dang

    (September 1, 2019 - 9:23 am)

    Thanks you!

    Linda S.

    (September 1, 2019 - 9:23 am)

    The video LOOKED great and was very insteresting, but the audio was terrible. I could not understand 90% of it. The closed captioning was even worse. I would really have liked to understand how to make it.

    Giang Le

    (September 1, 2019 - 9:23 am)

    Thanks for the real wonton, I love it.

    DR Dan

    (September 1, 2019 - 9:23 am)

    I going to run on down to the local mart and get some dried flounder, not…  Was recently at 888 Asian market in Kansas City and its a large grocery and I don't recall dried flounder.

    Porchea Gan

    (September 1, 2019 - 9:23 am)

    So gooooood

    Beverley Steele

    (September 1, 2019 - 9:23 am)

    I don't eat pork can I use ground chicken

    John Williams

    (September 1, 2019 - 9:23 am)

    I'm not so sure that a restaurant in Hong Kong would season a soup with whole flounder? I would think they would have in abundance many fish bones etc that would suffice. As for the dried shrimp?Does anyone really know what that is?You have to rejoice at so many people clueless about eating poo poo. mmm good!

    Adam Churvis

    (September 1, 2019 - 9:23 am)

    *NOT BAKING POWDER!!!* Baking SODA — not powder! Baking soda is Sodium Bicarbonate and is very alkaline, which causes the chemical reaction you're looking for. Baking powder has both alkali and acid, the interaction of which is what makes it work as a leavening agent.

    Adam Churvis

    (September 1, 2019 - 9:23 am)

    Have you considered defatting the broth through refrigeration and separation of the fat layer, and then clarifying the defatted broth using an egg white raft, as is done when making Consomme? I tried this once on a very elaborate ramen broth, and it turned out crystal clear and very clean on the palate with none of the flavor notes muted in any way. Every flavor note was fully forward on the palate and it was delightful. Just remember to substantially increase your beginning volume because the process captures some of the liquid as waste.

    Anne Hulme

    (September 1, 2019 - 9:23 am)

    Dala

    GolDreadLocks

    (September 1, 2019 - 9:23 am)

    Hello!, I don'eat pork, do how would I use chicken in this recipe?

    Sheeren Murugan

    (September 1, 2019 - 9:23 am)

    I

    See I told you

    (September 1, 2019 - 9:23 am)

    Is he speaking Singapore English? Cantonese, Please, so that everyone can understand.

    Evangeline Mendoza

    (September 1, 2019 - 9:23 am)

    I wash the bones and keep them in freezer so i can use it again

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