Can you smell its aroma? Can you taste its flavors? Easily make this restaurant-quality dish at the comfort of your own home. So, what are you waiting for? Time to impress your dinner guests.
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 flavor. Ranging from the intensely aromatic spicy roasted chili oil to sourish ginger vinegar sauce to just a simple sweet salty soy sauce, these small parcels never disappoint!
After all, there’s really no such thing as too many dumplings.
WONTON 101
Wonton wrappers:
Wonton wrappers are made from wheat flour and water, and they are typically square or round. They can be found in the refrigerated or frozen section of most grocery stores.
Filling:
The filling for wontons can be made with a variety of ingredients, including ground meat, seafood, vegetables, or tofu. Some popular fillings include pork and shrimp, chicken and vegetables, and wontons with a sweet and sour filling. In this recipe, we’re using mushrooms, prawns and cabbage, which really is a delicious combination.
Folding:
There are a few different ways to fold wontons. The most common way is to fold the wrapper in half, making a triangle. Then, pinch the edges of the triangle together to seal. Another way to fold wontons is to fold the wrapper in half, making a square. Then, fold the square in half diagonally, making a triangle. Pinch the edges of the triangle together to seal.
Cooking:
Wontons can be cooked in a variety of ways, including steaming, boiling, and frying. Steaming is the healthiest way to cook wontons, as it does not add any extra fat. Boiling is also a healthy way to cook wontons, and it is a quick method, but it is a little more difficult to control the end result than with steaming. Frying is the least healthy way to cook wontons, but it is also in-cre-dib-ly-de-li-ci-ous.
Dipping sauce:
Wontons are typically served with a dipping sauce. Some popular dipping sauces include soy sauce, chili sauce, and sweet and sour sauce. Here, we immerse the wontons in an almost broth like mini-soup, made of chicken stock, chili oil and oyster sauce.
How to Make Steamed Wontons in Chili Broth
Prepare the Wonton Filling
- Combine Ingredients:
- Place garlic, scallion, coriander, Chinese chives, shiitake mushrooms, cabbage leaves, and prawns into a mixing bowl.
- Add soy sauce, sugar, and sesame oil to the mixture.
- Mix thoroughly until all ingredients are well combined.
Wrap the Wontons
- Set Up Wrapping Station:
- Prepare a clean bench, a small bowl of water, and wonton wrappers.
- Wrap the Wontons:
- Place 1 tsp of the prawn mixture onto the center of each wonton wrapper.
- Using your index finger, lightly wet all sides of the wrapper.
- Fold the bottom corner over the mixture to the top, forming a triangle. Press to seal all sides.
- Take the two corners of the triangle at the base and pull them towards each other, overlapping them slightly.
- Lightly wet the tips and press them together to secure.
Prepare the Chili Broth
- Simmer the Broth:
- In a saucepan, bring the chicken stock to a simmer.
- Stir in the oyster sauce and chili oil. Taste and adjust seasoning as needed.
Steam the Wontons
- Steam the Wontons:
- Place the wrapped wontons in a deep bowl.
- Pour the prepared chili broth over the wontons.
- Set up a wok with water for steaming. Once the water is boiling, place the bowl in the wok, cover, and steam for 8 minutes or until the wontons are cooked through.
- Serve:
- Remove the bowl from the wok, garnish with chopped coriander, and serve hot.
Recipe Notes
- Ensure Dryness: Make sure the prawn mixture is not too wet to ensure the wonton wrappers stick properly.
- Sealing: Properly sealing the wontons is crucial to prevent the filling from leaking during steaming.
- Steaming Time: Steaming times may vary, so ensure the wontons are thoroughly cooked before serving.
Steamed Wontons in Chili Broth
- Total Time: 40 minutes
- Yield: 20 1x
Description
Can you smell its aroma? Can you taste its flavours? Now, you can easily make this restaurant-quality dish at the comfort of your own home. So, what are you waiting for? Time to impress your dinner guests!
Ingredients
For the Wontons:
- 1 garlic clove, finely chopped
- 1 scallion, finely chopped
- 1 cup coriander, finely chopped (plus extra for garnish)
- 10 Chinese chives, finely chopped
- 5 dried shiitake mushrooms, rehydrated and finely chopped
- 2 Chinese cabbage leaves (wombok), finely chopped
- 150 g prawns, peeled, deveined, and finely diced
- 1 tsp soy sauce
- 1/2 tsp sugar
- 2 tsp sesame oil
- 20 wonton wrappers
For the Chili Broth:
- 200 ml chicken stock
- 1/2 tbsp oyster sauce
- 3–4 tsp Chiu Chow chili oil
Instructions
Prepare the Wonton Filling
- Combine Ingredients:
- Place garlic, scallion, coriander, Chinese chives, shiitake mushrooms, cabbage leaves, and prawns into a mixing bowl.
- Add soy sauce, sugar, and sesame oil to the mixture.
- Mix thoroughly until all ingredients are well combined.
Wrap the Wontons
- Set Up Wrapping Station:
- Prepare a clean bench, a small bowl of water, and wonton wrappers.
- Wrap the Wontons:
- Place 1 tsp of the prawn mixture onto the center of each wonton wrapper.
- Using your index finger, lightly wet all sides of the wrapper.
- Fold the bottom corner over the mixture to the top, forming a triangle. Press to seal all sides.
- Take the two corners of the triangle at the base and pull them towards each other, overlapping them slightly.
- Lightly wet the tips and press them together to secure.
Prepare the Chili Broth
- Simmer the Broth:
- In a saucepan, bring the chicken stock to a simmer.
- Stir in the oyster sauce and chili oil. Taste and adjust seasoning as needed.
Steam the Wontons
- Steam the Wontons:
- Place the wrapped wontons in a deep bowl.
- Pour the prepared chili broth over the wontons.
- Set up a wok with water for steaming. Once the water is boiling, place the bowl in the wok, cover, and steam for 8 minutes or until the wontons are cooked through.
- Serve:
- Remove the bowl from the wok, garnish with chopped coriander, and serve hot.
Notes
- Ensure Dryness: Make sure the prawn mixture is not too wet to ensure the wonton wrappers stick properly.
- Sealing: Properly sealing the wontons is crucial to prevent the filling from leaking during steaming.
- Steaming Time: Steaming times may vary, so ensure the wontons are thoroughly cooked before serving.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 200g
- Calories: 180
- Sugar: 2g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
I made this last weekend, much easier than I thought and it was incredibly tasty. Will make again!
So incredibly good, love this recipe!!
Alright, I’m not one to follow recipes to the letter (rebellious, I know), but these wontons are the bomb! I accidentally added double the chili oil and thought I was going to breathe fire. Surprisingly, it was amazing! My mouth is still tingling, but I’m definitely making these again.
Have made this recipe several times. These are very tasty and not difficult to make.
If loving these wontons is wrong, I don’t want to be right!
My kids actually fought over these wontons. Thanks for the dinner entertainment!?
Wow, these wontons were amazing! My family loved them, especially the spicy broth.
This really was easy and absolutely delicious. Fantastic recipe!
I major cheated and used frozen wontons. The broth is delicious, so great way to clean out my freezer.