Steamed wontons in chilli broth

Serves 4 Starters and mains

Wonton Soup 2



  • 1 garlic clove
  • 1 spring onion
  • large handful coriander, plus extra to garnish
  • 10-15 Chinese chives
  • 3 dried shiitake mushrooms, drained and soaked
  • 2 leaves Chinese leaf cabbage
  • 150g raw tiger prawns, peeled and deveined (optional)
  • 1tbsp light soy sauce
  • 1/2 tsp granulated sugar
  • 2tsp sesame oil
  • 20 wonton wrappers

For the chilli broth

  • 200ml chicken stock
  • 1/2tbsp oyster sauce
  • 2tsp chilli oil, eg Chiu Chow


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. Wrap the wontons as described below.

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.

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.

To make the wrappers, place 1tsp 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 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.

Recipe and Photograph taken from Chinese Unchopped by Jeremy Pang. Photography by Martin Poole (Quadrille, £20).
Wonton Soup 2
Recipe and Photograph taken from Chinese Unchopped by Jeremy Pang. Photography by Martin Poole (Quadrille, £20).


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