Steamed Wontons in Chilli Broth

The pastry comes ready-made, either fresh or frozen in most Oriental supermarkets, and is very much like an egg pasta.

Recipe kindly contributed by Jeremy Pang from his book Chinese Unchopped.

Steamed Wontons in Chilli Broth


  • 1 garlic clove

  • 1 spring onion
  • large handful of coriander, plus extra to garnish

  • 10–15 Chinese chives

  • 3 dried shiitake mushrooms, drained and soaked
  • 2 leaves of Chinese leaf cabbage
  • 150g raw tiger prawns (optional), peeled and de-veined
  • 1 tablespoon light soy sauce

  • 1⁄2 teaspoon granulated sugar

  • 2 teaspoons sesame oil
  • 20 wonton pastries

Chilli Broth

  • 200ml chicken stock
  • 1⁄2 tablespoon oyster sauce

  • 2 teaspoons Chiu Chow chilli oil

Preparation method

  1. Finely chop the garlic, spring onion, coriander, Chinese chives, soaked shiitake mushrooms and Chinese leaves and place in a mixing bowl. Finely dice the prawns (if using) and add to the mixing bowl along with the soy sauce, sugar and sesame oil. Mix everything together.
  2. To wrap the wontons: Place 1 teaspoon of filling in the centre of each pastry. Using the tip of your finger, wet all sides of the pastry with cold water. Fold the bottom corner over the filling to the top corner and press the pastry down to seal all sides (to form a triangle). Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other, (In the cookery school, we like to call this the ‘Dark Knight Rising’ as it looks roughly like a Batman shape). 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.
  3. 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.
  4. Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Put the wonton bowl into the wok, cover with a lid and steam for 6–8 minutes, until the wontons have shrivelled slightly and are cooked through. Remove from the wok and serve garnished with a little chopped coriander.
  5. 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.