Everyone knows what goes into a bowl of wonton mee (云吞面). You typically have egg noodles, baby yu choy or equivalent greens, char siew (roast pork) and wontons, of course. It’s a fairly simple dish with no frills. However, what if you wanted to frill it up and make it unnecessarily complicated for a potluck party in which you would fish for compliments?
Then you flip the script and create mee wonton.
You see, I go to this potluck party fairly often where people have come to expect that I bring something interesting each time (I brought kueh pie tee previously). But I can’t keep bringing new dishes all the time! Even new animals and drugs are discovered at a faster pace than new dishes are invented. I wracked my head for concepts and deconstructed a dish I practically ate all the time as a kid.
The concept I had in my head was: take the mee, take the vegetables, take the char siew and put them all into the wonton. If you had a wonton stuffed with wonton mee ingredients and put the wontons in a bowl of wonton mee, you can achieve wontonception! I had no idea how to achieve that since I wouldn’t consider myself an expert wonton maker. However, I was determined and set out to try.
My first attempt involved brushing two egg wonton wrappers with oil and putting it into a muffin tin, putting the ingredients in and baking it. It didn’t work. It resulted in a thin-crackling skin that was not very palatable. You see, I was trying to avoid deep frying anything, since deep frying always resulted in grease lingering the air for days. My kitchen did not have a vent and I had to manually vent anything out of the window with a box fan.
Plus, using two wrappers on top of each other wasn’t enough to contain enough ingredients to make for a satisfying bite. I had to figure out a way to expand the working surface area of the wonton, and came up with the idea of overlaying wonton wrappers and then gently rolling them to compress them into one oversized wrapper.
On it, I had mee pok noodles, baby yu choy, char siew I made from scratch and fried shallots. I used mee pok (flat egg noodles) rather than mee kia (thin egg noodles) because mee pok is the superior noodle and gives a more substantial bite than mee kia anyway. I tossed the noodles with fish sauce, a little soy sauce, and some of the char siew sauce I used to make my char siew. I stirred some sesame oil into the vegetables. The oversized wrapper has roughly six points, like an odd hexagon, and I folded it top-down, lower left and right corners, and then the upper left and right corners before sealing it with some water.
I tried baking the wonton again in a muffin tin. I was really trying to avoid deep frying anything. When the wonton came back out with a disappointing skin, I was like, “Ok fine. I will deep fry you bastards.” And so I did. The smell of grease permeated the air and mocked my failure at avoiding deep frying. But the wontons came out fine. Deep frying solves everything.
I cut into a deep-fried wonton and the contents tumbled out, a mess of char siew, vegetables and mee pok. My job was done. I had created a chimera that I will parade around the dinner party and bards will sing praises of my endeavours. I brought along some sambal belacan chilli I had made to go along with the wontons.
Most people didn’t stop to listen to my big exposition before eating the wontons at the party.