Steamed wontons in chilli broth

4
1 hour 10 minutes

Ingredients

Wontons

  • 1 garlic clove
  • 1 spring onion
  • 1 handful of fresh coriander, plus extra to garnish
  • 1 bunch of fresh chives, preferably Chinese chives
  • 3 dried shiitake mushrooms, soaked and drained
  • 1 head of Chinese leaf, 2 leaves only
  • 150g of tiger prawns, peeled and deveined if using
  • 1 tbsp of light soy sauce
  • 1/2 tsp granulated sugar
  • 2 tsp sesame oil
  • 20 wonton skins

Chilli broth

  • 200ml of chicken stock
  • 1/2 tbsp of oyster sauce
  • 2 tsp chilli sauce, preferably chilli oil

Method

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 teaspoon 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