Easiest Way to Prepare Perfect CHINESE DUMPLING SOUP (MEE HUN KUEH)

CHINESE DUMPLING SOUP (MEE HUN KUEH). Mee Hoon Kway (面粉粿) or Banmian (板麵) is a popular noodle dish in Singapore. The dish is made up of handmade. great recipe for chinese dumpling soup (mee hun kueh). a smooth and silky chinese pasta. Flatten the dough and shape into noodles with a noodle maker or pinch the dough into small flat pieces [mee hoon kueh].

CHINESE DUMPLING SOUP  (MEE HUN KUEH) Dish up and add to boiling soup to serve. See great recipes for Ken's Simple Chinese Wonton/Dumpling Sauce too! This is a home-styled Malaysia Mee Hoon Kueh dish. You can cook CHINESE DUMPLING SOUP (MEE HUN KUEH) using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of CHINESE DUMPLING SOUP (MEE HUN KUEH)

  1. You need of plain smooth dumpling.
  2. Prepare 3 cup of flour.
  3. Prepare 1/2 cup of water.
  4. You need of water for smoothing the dumpling.
  5. You need 1 of plate of water.
  6. It’s of garnish.
  7. You need 1 bunch of fried dry anchovies.
  8. It’s 1 bunch of Choy sum.
  9. It’s of soup.
  10. It’s 1 of pot of chicken stock.
  11. It’s 1 dash of light soy sauce and pepper.
  12. Prepare of dry chili sauce mixture.
  13. Prepare 1 tsp of shallot oil.
  14. It’s 1 tbsp of light soy sauce.
  15. It’s 1/2 tsp of dark soy sauce.
  16. Prepare 1 tbsp of oil Chili sauce of your choice.

It's a soup version with the dough being pulled, pinch, and tear into smaller pieces and cooked with anchovy broth. Pan Mee – Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies.

CHINESE DUMPLING SOUP (MEE HUN KUEH) instructions

  1. Mix flour with water add bit by bit till flour is till dough is soft.water might not use finish set aside cover with cloth for half hour to rest.
  2. Bring pot of stock to a boil then simmer down, Pull a hanful of dough then with one wet hand pull thinly dumpling dough and put into pot of stock (** This way the dumpling will be smooth and slippery **).
  3. Add seasoning and gently stir dumpling once or twice so that soup will clear off heat and serve top garnish.

While boiling and cooking, remove the MC, tear the dough into small thin pieces and add into the soup through the opening of lid hole. Continue to cook until the dough cooked. Saves one the hassle of pulling pieces of dough I guess. The texture of that mee hoon kueh is very different from what I made/is sold outside. The texture of that is somewhat fluffy on the outside and dense on the inside.