Wonton Mee

According to my dad, Wonton Mee (Pork Dumpling Noodles) was once called ‘Tok Tok Mee’ as the vendors used to pedal their stall on wheels around the neighbourhood. The man would knock a bamboo stick on a bamboo cylinder, making the ‘tok tok’ sound and calling out ‘Tok Tok Mee’ to let the neighbourhood be aware of their arrival. Most people would order and eat standing while talking to the friendly vendor, or take the plate of noodles in to their homes to enjoy it in the comfort of the fan instead of standing under the scorching sun. Once they are done, they would leave the plates at the door for collection later.

A video of a 64 years old Tok Tok Mee Man

Wonton mee always makes me think of my dad as he is a fan. It must be the memories he had with this simple yet delicious meal while growing up that makes him quite attached to it. Dad used to buy us wonton noodles for breakfast, even for supper. I would wake up, go to the kitchen and see a plate of freshly bought dry wonton noodles waiting for me on the table. It makes being home so comfortable and filled with love. Wonton mee is not particularly a meal for breakfast. It is food for anytime of the day. Malaysians are pretty flexible that there is no specific time to eat any particular food. We can have Nasi Lemak (Coconut rice with sambal and anchovies traditionally a breakfast meal) in the morning for breakfast, for lunch or dinner, even supper. Whatever we are in the mood for, we have.

My version of homemade dry wonton mee

Get all the ingredients ready

Place a spoonful of filling on the fresh wonton skin

Wrapped wontons

Wonton Recipe

makes 20-25 dumplings 


  • 200g fresh wonton skin (1 pack)
  • some water

  • 400g minced pork
  • 200g prawn (chopped)
  • ½ large onion (diced)
  • ½ carrot (diced)
  • 2 spring onion (chopped)
  • 4 tbs light soya sauce
  • 3 tbs sesame oil
  • salt and ground white pepper to taste


1.  Chop and dice above ingredients.
2.  Combine the the minced pork, prawn, onion, carrots and spring onion.
3.  Add the light soya sauce, sesame oil, salt and pepper into the pork filling. Mix well.
4.  Scoop a teaspoon full of the seasoned pork filling on to the wonton skin.
5.  Apply some water around the edges of the skin. Fold diagonally so the two corner end meets. Pleat the ends and make sure they are sealed properly.
6.  Place the wontons in boiling water. They are cooked once they float to the surface. It takes about 5 minutes.


  • Wontons can be made in advanced and freezed. Remember to thaw before cooking in boiling water.
  • Below is the recipe for Dry Wonton Noodle.

I used dried scallop noodles instead of a typical fresh wonton noodles. Use any similar noodles you like. 

There are two ways you can have wonton mee; dry or with soup. The recipe below is for the dry version but the soup version is as simple too. Just boil some water with a cube of chicken biullon and add some vegetables in it and toss the cooked noodles and wonton in to the soup. Garnish with spring onion. It is that easy.

Dry Wonton Noodle Recipe

serves 2 


  • 1 tbs sesame oil
  • 2 tbs sweet soya sauce
  • 2 tbs light soya sauce
  • 1 tsp oyster sauce
  • dash of ground white pepper

  • Pak Choi / Choi Sum / or any leafy chinese greens
  • 2 dry scallop noodles / wonton noodles
  • 1/4 sliced red chilli (optional)


1.  Boil the ready made wontons for about 5 minutes until they float.
2.  While the wontons are boiling, mix the sesame oil, soya sauce, oyster sauce and ground white pepper in a small bowl. Put aside.
3.  Boil the noodles until cooked but still has a little chew to it. Dip quickly in cold water and back in the hot water again.
4.  Drain the water and toss the noodles in the mixed soy sauce gravy. Make sure every strand of noodle is quoted well.
5.  Blanch the pak choi and plate.
6.  Garnish with chilli slices or spring onions and serve.


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