Steamed wontons in chilli broth

PT1H10M

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When it comes to learning about Chinese pastries, wontons are the best starting point. The pastry
 comes ready-made, either fresh or frozen in most
 Oriental supermarkets, and is very much like an egg
 pasta – made from egg, a medium- to high-gluten
 wheat flour (similar to plain flour), hot water and oil. The method of folding below creates a shape much like a gold ingot (pre-20th century Chinese currency) and it is said that if you can fold your wontons in such a shape, you are giving your friends and family plenty of good wealth for years to come!

Tip: Dumplings like these can be kept in the freezer once made. They must be cooked from frozen for 
2 minutes longer than the recommended cooking time when cooking fresh, rather than allowing them to thaw out and lose their shape.

Recipe from Chinese Unchopped by Jeremy Pang (Quadrille, £20)

Photography by Martin Poole.

Ingredients

Metric

Imperial

Wontons

Chilli broth

  • 200ml of chicken stock
  • 1/2 tbsp of oyster sauce
  • 2 tsp chilli sauce, preferably chilli oil
1
Finely chop the garlic, spring onion, coriander, Chinese chives, soaked shiitake mushrooms and Chinese leaves and place in a mixing bowl
2
Finely dice the prawns (if using) and add to the mixing bowl along with the soy sauce, sugar and sesame oil. Mix everything together
3
To make the wontons, place 1 tsp of filling in the centre of each pastry. Using the tip of your finger, wet all sides of the pastry with cold water
4
Fold the bottom corner over the filling to the top corner and press the pastry down to seal all sides (to form a triangle)
5
Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other
6
Overlap the ends and press together to form a 'gold ingot/trough' shape. Set aside and fold the rest of the wontons the same way
7
Place all the wontons in a large, deep bowl. Bring the chicken stock to a simmer in a saucepan, then stir in the oyster sauce and chilli oil. Pour the broth ingredients over the wontons
8
Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides
9
Put the wonton bowl into the wok, cover with a lid and steam for 6–8 minutes, until the wontons have shriveled slightly and are cooked through
10
Remove from the wok and serve garnished with a little chopped coriander
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