Comments 28

Steamed Wontons in Chilli Broth

wonton in chilli broth

wonton in chilli broth

wonton in chilli broth

Chicken. Pork. Seafood. Vegetarian. Steamed. Fried. Boiled. Juicy. Spicy. Slippery. Crispy. Tender. Aromatic. Soupy.

… and they come in all shapes and sizes.

These are just some of the words that come to mind when you think of wontons.

It doesn’t matter if the wontons are steamed, fried or boiled, the key to won-ton of goodness comes from its dressing that brings out its contrasting flavour.  Ranging from the intensely aromatic spicy roasted chilli oil to sourish ginger vinegar sauce to just a simple sweet salty soy sauce, these small parcels most certainly do not disappoint!

If spicy is not your cuppa, then try out these non spicy dumplings like the Prosperity seafood dumplings, Classic pork gyoza, Pork & prawn wonton soup or Chicken dumplings with vinegar dressing.

After all, there’s really no such thing as sick of too many dumplings 🙂

Steamed Wontons in Chilli Broth (adapted from Jeremy Pang’s Chinese Unchopped) 

Makes 20 wontons

1 garlic clove, finely chopped
1 scallion, finely chopped
1 cup of coriander, finely chopped plus extra to garnish
10 chinese chives, finely chopped
5 dried shiitake mushrooms, rehydrated and finely chopped
2 pcs fresh wombok (chinese cabbage) leaves, finely chopped
150 g prawns, peeled and deveined, finely diced
1 tsp soy sauce
1/2 tsp sugar
2 tsp sesame oil
20 wonton wrappers

(Chilli Broth)
200 ml chicken stock
1/2 tbsp oyster sauce
3-4 tsp Chiu Chow chilli oil

1. Place all chopped ingredients and diced prawns into a mixing bowl.  Add soy sauce, sugar and sesame oil .  Mix everything together.

2. Set up the wrapping station – a clean bench, a small bowl of water and wonton wrappers.  Wrap the wontons by following these simple instructions:
a) Place 1 tsp of prawn mixture onto the centre of the wrapper. Using the index finger, lightly wet all sides.
b) Fold the bottom corner over the mixture to the top to form a triangle. Press to seal all sides.
c) Take the 2 corners of the triangle at the base and pull them towards each other, one to overlap the other.
d) Lightly wet the tip and press them together to secure.

3. Place wontons in a deep bowl.  Bring the chicken stock to a simmer in a saucepan, stir in the oyster sauce and chilli oil.  Taste and adjust. Then pour the chilli broth over the wontons.

4. Set up the wok to steam.  Once the water is boiling, place the bowl in the wok, cover and steam for 8 minutes, or until cooked through.  Remove, garnish with chopped coriander and serve hot .

Enjoy and have a fab fab weekend, peeps!


  1. Seriously this wonton broth looks so amazing. I can only imagine how delicious and flavoursome it is Xx

  2. This is one of my all time favorite Chinese food. Yum! Thanks for sharing Jo. Your pictures are making me hungry at 1:30am….

  3. looks so good, can’t wait to try it….don’t know if I’m going to find 3-4 tsp Chiu Chow chilli oil in Northern Idaho…any other brands of the same thing?

    • Hi Julie, I’m not sure how the other chilli oil might change the flavors. But you can try other chilli oil if you cant find chiu chow chilli oil.

  4. Anonymous says

    Ill be adding this recipe to my daily special with your permission

  5. Pingback: Steamed Wontons in Chilli Broth — Burp! Appetit – Sporting Jazz Music

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