Back

Poached wontons in chilli garlic sauce

Serves: 2 hours

Duration: 2 hours

Difficulty: Easy

Ingredients

For the pastry:

  • 500g plain flour
  • 1 egg
  • 150ml cold water
For the wontons:
  • 100g minced pork
  • 3g salt
  • 1g white pepper
  • 10g minced ginger
  • 6g light soy sauce
  • 3g sesame oil
  • 2 fresh eggs
  • Wonton pastry wrappers
  For the sauce:
  • 10g light soy sauce
  • 3g sesame oil
  • 3g fresh minced garlic
  • 5g chilli oil
  • 2g black (chinkiang) vinegar
  • 10ml water or stock

Try this delicious poached wonton recipe from Hutong, situated Level 33 of The Shard. The 130-cover restaurant was created by David Yeo, founder of Aqua Restaurant Group, and serves contemporary Northern Chinese cuisine.

Method:

NB. You require a pasta maker to make this recipe

1. To make the wonton dough, sift the flour into the bowl. Add the beaten egg and the cold water in two stages into the flour. Combine the dough together and turn it out onto a kneading board

2. Knead for around 1 hour until all the flour has been absorbed and the dough looks glossy

3. Cut the dough into small pieces that will fit the pasta maker. Roll the dough through the pasta maker starting with the broadest setting and progress until the thinnest, around 1mm

4. To make the filling, blend all the dumpling ingredients except for the wrappers for 5 minutes

5. To make the sauce, combine all the ingredients in a bowl and mix together well

6. Form small balls (about the size of a large marble) of the filling with your hands and wrap each in a wonton wrapper. Pinch closed at the top and use a little water to seal

7. Heat a pan of water to a high rolling boil and cook a few wontons at a time for 8 minutes each, removing with a slotted spoon

8. Serve in portions of 4-5 in bowls, stir the sauce and add a large spoonful to taste

Type copy in here

Ingredients

For the pastry:

  • 500g plain flour
  • 1 egg
  • 150ml cold water
For the wontons:
  • 100g minced pork
  • 3g salt
  • 1g white pepper
  • 10g minced ginger
  • 6g light soy sauce
  • 3g sesame oil
  • 2 fresh eggs
  • Wonton pastry wrappers
  For the sauce:
  • 10g light soy sauce
  • 3g sesame oil
  • 3g fresh minced garlic
  • 5g chilli oil
  • 2g black (chinkiang) vinegar
  • 10ml water or stock

Festival Partners