Mami is a very popular soup containing noodles and chicken, or beef, or pork dumplings. It was originally prepared by Ma Mon Luk, a school teacher from Guangzhou, China who imigrated to the Philippines in 1918 and built his restaurant, named after himself in Quiapo, Metro Manila; it became an iconic Chinese restaurant in our country. Over the years, many people came up with different ways of preparing mami and had numerous choices of noodles. Let’s start preparing this famous soup!
This is the well known wonton wrapper for the dumplings we are going to make. It is stretchable to a certain degree and we also need to learn how to correctly fold it so our fillings are secured inside the dumplings.
5 pieces stars anise
1 packet of 16 oz. Wonton wrapper
1 lb. beef (cut in squares)
yellow mami noodles (used Costco’s Organic millet and brown rice ramen instead)
10 cups filtered water
3 Tbsp. Better Than Bouillion beef base
a bunch of Bokchoy (soaked in water/drained)
a bunch of snap peas (trimmed)
bunch of scallions for garnish
2 lbs. ground beef or pork
1/2 cup sliced scallions
1 tsp.each soy sauce and salt
1/2 tsp. ground black pepper
3 garlic cloves, crushed and chopped finely
1 medium red onion (finely chopped)
thumb-sized ginger (crushed with garlic crusher, cut finely)
1/2 lb chopped shrimp
1. Whisk beef base with 10 cups of filtered water until fully mixed, boil, and simmer and add star anise, skim off the scum on top and simmer for 30-45 minutes until beef is tender. Fish out the beef cubes into a bowl and set aside.
2. Mix in a moderate sized mixing bowl all of the ingredients for the dumplings filling then mix well with your washed, clean hands to distribute the flavor well.
3. Lay on a plate a single Wonton wrapper and dip your index finger into a small bowl of water and wet all four sides of the wrapper and drop the filling in the middle of the wrapper.
4. Gather the sides up into a triangle, pressing the top ends well, and add more water for a tighter seal. Also press the edges of all four sides to secure the filling inside.
5. Then gather one end side into the middle, apply more water to seal, and pinch each side into the top until it resembles a full pouch, being careful not to break the wrapper as you do so. Pinch the top for a final seal.
6. After successfully using up all of the filling, turn the stove up, warm up the broth and when it starts to boil, drop the dumplings one by one very gently. Approximately within 2-3 minutes, the dumplings will float on top of the broth when already cooked, fish them very gently avoiding to break them. Put all the dry ingredients into individual bowls.
7. Boil water and add the Ramen Cakes when already boiling. In about a minute, separate gently the noodles with a fork,reduce heat to low.Continue cooking for 3 minutes or until the noodles are soft. Strain through a colander and rinse with cold water then drain again.
This is the assembly line for prepping your most flavorful Beef Wonton Mami.
8. Assemble the noodles on the bowl, add pieces of beef, bockhoy, snap peas, dumplings and the very hot broth from the stove and sprinkle some sliced scallions on top. Eat while still piping hot.This soup will immediately warm your body and soul; it’s very filling and is usually served with baozi or siopao , delicious sweet and savory Chinese steamed buns. Everybody visiting New York always has to pass by Mei Lei Wah to take home boxes of these steamed buns as giveaways to their friends and family. They are located at 64 Bayard St. Chinatown, NY. Ask for Roast Pork Bun, they are to die for, the other buns are too sweet for my taste.
As always, I am here to satisfy your tastebuds.