Vegan Wonton Noodle Soup 美味素雲吞湯麵

以前每次回香港，第一樣要吃的東西必定是茶樓點心，然後便會去大街小巷尋找最美味的港式雲吞麵大快朵頤。

自從吃素以後，很多充滿回憶的食物，懷念的口感和美味，我都嘗試在家自己做成素食，以解鄉愁。家人都非常喜歡，在他們的欣賞和鼓勵下，我更有信心努力研究和不斷改善。孩子們吃過後更想我把食譜寫下，讓他們在自己家中也可以照著做。我們素食店的客人更經常希望我跟他們分享食譜。

這就是我們建立 YouTube 頻道的主要原因，這樣我們就可以在線上與任何有興趣吃健康美味蔬食的朋們示範和分享我們的食譜。 

In the past, whenever I went back to Hong Kong, I would always try to hunt down the best dim sum restaurants and wonton noodle shops, these were both some of my favourite foods to eat from childhood.

Ever since I became a vegan, I have tried to recreate or veganise lots of foods that we used to enjoy so much and which hold such endearing memories. My family love them a lot too and with their appreciation and encouragement, I gradually became more confident in experimenting. I am always working hard to develop more plant based versions of everyone’s most beloved everyday meals and traditional dishes, it can be a process of trial and error sometimes. My children often ask me to send them the recipes, so they can try the dishes themselves at home. Customers from our shop have made requests also.

That’s the main reason behind why we set up our YouTube channel, so we can share our recipes and demonstrate techniques online with anyone who’s interested in eating healthy and delicious plant-based meals.

為了讓新一代的年輕人或外國朋友容易試做，我很多時都會把一些較難購買的食品如木耳、乾香菇、菜脯等等 .... 之類的傳統材料用普通超市都買得到的食材代替；只要配搭和烹煮得宜，成品一樣令人驚豔，回味不已。

今天與大家分享的這個美味素雲吞湯麵，相信大家都會喜歡的。湯料簡單美味，雲吞清香軟滑、麵條彈牙有嚼勁。我家先生和孩子們都愛吃得很！希望大家也動手試做，有什麽問題的話，請隨時在留言區提出，我會盡量為大家解答。

In order to make it more accessible for the new generation of young people or foreign friends to try, I often replace some traditional ingredients such as wood fungus, dried mushrooms, preserved vegetables, etc., which are sometimes quite difficult to get hold of if you don’t live near a large Chinese supermarket. I substitute them with something else that can be bought from any major supermarkets; as long as the ingredients are chosen carefully, properly prepared and cooked, the finished products can be just as stunning and flavoursome .     

I am sharing this delicious vegan wonton noodle soup with you today, I think it’ll be hard not to like it. The soup is simple and delicious, the wontons are soft and tender, and the noodles are smooth but still have bite. My husband and kids love it! I hope everyone will try it out. If you have any questions, please feel free to leave a comment or send a message and I will try my best to answer.

詳細做法和視頻在我們的 YouTube Channel

希望大家喜歡觀看。如果您可以不吝給我們打氣，替我們的 Channel 訂閲、替我們的影片按讚、留言或分享，我們將會非常感激。預先感謝大家的支持 ！

(For the English recipe please scroll down)

材料 :

素食冰藏雲吞皮一包，確保一晚之前放在冰箱解冰 (大型唐人超市有售)

饀料：

(可包 56-60 粒雲吞)

中等硬度豆腐 400g

白捲心菜 200g

红蘿蔔 250g

白磨菇 200g

新鲜香菇 125g

罐頭馬蹄 140g 瀝乾淨重 ( Tesco 或唐人超市有售)

白芝麻 4 大匙

芫荽一大把

饀料調味料：

紹興酒或白酒 1 大匙

生抽 1 小匙

鹽 1 小匙

素蠔油 2 大匙

胡椒粉 1 小匙

糖 1 小匙

天然香菇調味粉 1/2 小匙 ( 或 2 小匙美極鲜醬油)

麻油 1 大匙

麵湯 :
(2 -3人份)

八角 1 粒

薑 4 片
青菜隨意

鲜香菇 125g

纯素乾幼生麵 2 - 3 個

麵湯調味 :
素蠔油 2 大匙

紹興酒或白酒 1 大匙
鹽 1 小匙

胡椒粉 1/2 小匙

五香粉 1/8 小匙
糖 2 小匙
生抽 1 小匙

麻油 1 大匙
天然香菇調味粉 1/2 小匙 ( 或 2 小匙美極鲜醬油)

水 2 公升

做法 :

1. 將饀料中的每樣材料除了芝麻和芫荽外，全部切一吋左右丁方。
2. 把饀料調味料在小碗中拌匀備用。
3. 中火熱鍋，下油 1 大匙，先下捲心菜炒香，下红蘿蔔兜炒一會，下白蘑菇和香菇同炒片刻，加入馬蹄、豆腐一起炒熱，加進饀料調味料炒至汁料收乾，離火。
4. 將炒熟餡料倒進放在湯鍋上的篩網上瀝乾汁液和放涼。
5. 把餡料分三次放進食物調理器中打成細碎。
6. 烘芝麻：中小火熱一小鍋，加入白芝麻，烘至金黄，期間不斷翻動，以免烘焦。
7. 把芝麻放進磨研碗中，用磨研槌將芝麻研成粉末。然後將芝麻粉倒進饀料中拌匀。
8. 芫荽切碎，也加進一起拌匀。如當天不打算用完全部餡料，可以把一半裝進盒子內冷藏或冰藏。
9. 取出需要用的雲吞皮，逐塊分開。將一塊雲吞皮置於掌中，上方两邊沾水，中間放進一匙饀料 (不要放過多，不然會穿洞或包不緊密，煮時水會浸入)。
10. 將雲吞皮的下方向上斜摺，再從两邊向中間揑摺，小心按緊密封收口部份，便成雲吞。
11. 中火熱湯鍋，下油少許，爆香薑片和八角，加入 水 2 公升，和其餘的麵湯調味料，用中大火將湯煮沸成麵湯。
12. 煮湯之時，用另一湯鍋加入 2.5 公升清水煮沸，將乾麵放進，根據包裝指示灼至剛熟，挑鬆撈起，分放大碗內。加蓋把灼麵的水用中火再煮沸後用以煮雲吞。
13. 麵湯煮開後，加進鲜香菇和青菜，中大火再把湯煮沸，在煮開之前便可以將青菜夾起 (保持翠綠) 放在麵上。
14. 灼麵的水用中火燒開後，加 1 小匙鹽，1 大匙油，用筷子把水依廻旋撥動，把雲吞放下，用筷子輕輕撥動以免黏在一起。
15. 煮雲吞的水用中火再微沸後，小心看著，再煮 30 秒 左右便可以把雲吞撈起，盛進大碗中。請注意不要讓雲吞滚至漲起，不然雲吞皮會爆開，水入内，餡料便會漏出。
16. 將雲吞小心挾起排放在麵上，放上鲜香菇，加進熱湯， 芫荽，佐以辣油和红醋，趁熱享用。

The detailed instructions and the full video is up on our YouTube Channel

(For the English recipe please scroll down)

Vegan Wonton Noodle Soup

Ingredients:

1 pack frozen vegan wonton wrappers, make sure it’s been defrosted properly in the fridge overnight. (available in major Chinese supermarkets)

For the filling:
(enough to make 56-60 wonton)
400g medium firm tofu
200g white cabbage
250g carrots
200g white mushrooms
125g fresh Shiitake mushrooms  
140g (net weight without water) tin water chestnuts (available in Tesco or Chinese supermarkets)
4 tbsp white sesame seeds
1 small bunch of coriander

Seasonings for the filling:
1 tbsp Shaoxing wine or white wine
1 tsp light soy sauce
1 tsp salt
2 tbsp vegan oyster sauce
1 tsp ground white pepper
1 tsp sugar
1/2 tsp natural mushroom seasoning (or 2 tsp Maggi liquid seasoning)
1 tbsp sesame oil
Ingredients for the soup:
(for 2-3 people)
1 five star anise 
4 slices of ginger
any green vegetables of your choice
125g fresh Shiitake mushrooms  
2-3 servings of dried vegan fine noodles

Seasoning for the soup:
2 tbsp vegan oyster sauce 
1 tbsp Shaoxing wine or white wine
1 tsp salt
1/2 tsp ground white pepper
1/8 tsp five spice powder
2 tsp sugar
1 tbsp sesame oil
1/2 tsp natural mushroom seasoning (or 2 tsp Maggi liquid seasoning)

2 litre water

Instructions:

1. Cut all ingredients for the wonton filling (except the sesame seeds and coriander) into 1-inch cubes.
2. Mix the seasonings for the filling in a small bowl and set aside.
3. Heat a wok over medium high heat, add 1 tbsp oil. First add cabbage and fry until fragrant and when it gets brown at the edges add carrots and fry for a while. Next add white and shiitake mushrooms and fry together for a couple of minutes. Add the water chestnuts and tofu and stir-fry together, add in your seasoning mixture and keep cooking until most of the sauce is cooked dry then take off the heat.
4. Pour the sautéed filling through a sieve placed over a large saucepan or stockpot to drain the juices and let it cool.
5. Put the filling into a food processor in three batches to cut into small pieces.
6. Toasted sesame seeds: Heat a small pan over medium-low heat, add white sesame seeds, and toast until golden brown, stir and turn over constantly to avoid burning.
7. Put the toasted sesame seeds in a pestle and mortar and grind them into powder. Then pour the sesame powder into the cooled filling and mix well.
8. Chop the coriander and add it to the mix. If you don't plan to use all the filling on the same day, you can put half of the filling in a box and refrigerate or store it in the freezer.
9. Take out the wanton wrappers to be used and separate them one by one. Put a piece of wonton skin in the palm of your hand, dip the top and two sides with water, and put a spoonful of filling in the middle (do not add too much, otherwise it will pierce holes in the wrapper or it won’t close tightly enough, meaning water may seep through when it’s boiling).
10. Fold the bottom of the wonton skin upwards, then pinch from both sides to the middle, and carefully press the sealing part very tightly to form the wonton.
11. Heat a saucepan over medium heat then add a little oil, sauté your ginger slices and star anise until fragrant. Then, add 2 litres of water, and the rest of the noodle soup seasoning. Bring the soup to a boil over medium/high heat- that’s our noodle soup!
12. While the soup is cooking, add 2.5 litres of water in another stock pot and bring it to a boil. Put the dry noodles in, and cook according to the instructions on the package until just cooked. Share the noodles out into bowls. Cover your pan and bring the water to boil again over medium heat, use it to cook the wontons later.
13. After the noodle soup is boiled, add fresh mushrooms and green vegetables, bring the soup to a boil over medium-high heat, pick up the green vegetables before the rapid boil (to keep the vegetables stay green) and place them on the noodles.
14. Once the noodle cooking water is boiled again, add 1 teaspoon of salt and 1 tablespoon of oil. Stir the water with chopsticks before carefully adding the wontons to the pan, stir gently with chopsticks to avoid them sticking together.
15. Boil the wontons on medium heat, keep an eye and watch them carefully, once the water is reaching boiling point, lower it to just simmer and cook the wonton for about 30 seconds. Then, ladle them up and put them into a large bowl. Please be careful not to let the wonton be boiled till it has inflated, otherwise the wonton skin will burst open, water will enter and the filling will leak out.
16. Carefully place the wontons on top of the noodles. Add the Shiitake mushrooms, hot soup and coriander. Serve with chili oil and red vinegar, and enjoy while hot.

美味素雲吞湯麵

Vegan Wonton Noodle Soup

份量: 2 - 3 人份 (餡料可包 56-60 粒)

準備時間: 約 35 分鐘

烹飪時間: 約 20 分鐘

飲食類型: 純素 (Vegan) / 港式麵食

特色: 香烤芝麻餡、鮮美素高湯、爽滑雲吞

材料 Ingredients

1. 主材料:

• 素食冰藏雲吞皮 1 包 (提前一晚放冰箱解凍)
• 純素乾幼生麵 2 - 3 個

2. 雲吞餡料 (約包 56-60 粒):

• 中等硬度豆腐 400g + 白捲心菜 200g + 紅蘿蔔 250g
• 白蘑菇 200g + 新鮮香菇 125g + 罐頭馬蹄 140g (瀝乾淨重)
• 白芝麻 4 大匙 + 芫荽 1 大把

3. 餡料調味料:

• 紹興酒 (或白酒) 1 大匙 + 生抽 1 小匙 + 鹽 1 小匙
• 素蠔油 2 大匙 + 胡椒粉 1 小匙 + 糖 1 小匙
• 天然香菇調味粉 ½ 小匙 (或美極鮮醬油 2 小匙) + 麻油 1 大匙

4. 麵湯與配料 (2-3 人份):

• 八角 1 粒 + 薑 4 片 + 鮮香菇 125g + 青菜 隨意 + 水 2 公升
• 湯底調味：素蠔油 2 大匙、紹興酒 1 大匙、鹽 1 小匙、胡椒粉 ½ 小匙、五香粉 ⅛ 小匙、糖 2 小匙、生抽 1 小匙、麻油 1 大匙、天然香菇調味粉 ½ 小匙
• 佐餐：辣油、紅醋、芫荽 (隨喜)

做法 Instructions

A. 製作素雲吞餡:

1. 切配炒餡： 將豆腐、捲心菜、紅蘿蔔、蘑菇、香菇及馬蹄切約 1 吋方丁。熱鍋下油 1 大匙，依序炒香捲心菜、紅蘿蔔、雙菇、馬蹄與豆腐，加入調味料炒至汁料收乾。
2. 瀝乾打碎： 將炒好的餡料倒入篩網瀝乾汁液放涼，再分三次放進食物處理機打成細碎。
3. 研磨芝麻： 白芝麻入小鍋以中小火烘至金黃，倒入研磨碗碾成粉末，與切碎的芫荽一起加入打碎的餡料中拌勻。

B. 包雲吞:

1. 取雲吞皮置於掌心，上方兩邊沾水，放入 1 匙餡料。下方向上斜摺，再從兩邊向中間捏摺，小心按緊密封收口。

C. 煮湯與煮麵:

1. 煮麵湯： 湯鍋下少許油爆香薑片和八角，加入 2 公升水及所有麵湯調味料煮沸。加入鮮香菇與青菜，沸騰前將青菜撈出備用。
2. 灼麵： 另起一鍋加入 2.5 公升水燒開，放入乾生麵灼至剛熟，挑鬆撈起分裝至大碗中。
3. 煮雲吞： 利用灼麵的水加 1 小匙鹽和 1 大匙油，水滾後用筷子劃漩渦，下雲吞輕輕撥散。微沸後再煮約 30 秒即可撈起（切勿煮至過度膨脹以免爆皮）。
4. 組合擺盤： 將雲吞排在麵上，放上鮮香菇與青菜，倒入熱湯，撒上芫荽，搭配辣油與紅醋趁熱享用。

💡 烹飪小貼士 (Chef's Tips):
1. 香烤芝麻增香秘訣： 將白芝麻烘香後研磨成粉加入餡料，能大幅提升素餡的濃郁香氣與口感層次。
2. 防水浸爆皮法： 包雲吞時餡料切忌過滿；煮雲吞時水劃漩渦下鍋，微沸後煮 30 秒即撈出，避免雲吞滾至膨脹過度導致皮破滲水。
3. 保存建議： 多餘的餡料或包好的雲吞可密封放入冷凍庫保存，方便隨時煮食。