Pork Wontons in Chilli Broth

Cook Time 30 minutes

Servings 4


1 packet store-bought wonton wrappers (substitute for dumpling wrappers square or round)

For the wonton filling

250g pork belly mince (substitute for chicken mince or silken tofu for vegan)

3cm ginger, grated

1 shallot, finely diced

½ bunch of coriander stems

1 tbsp Shaoxing wine

½ tbsp sesame oil

Salt, to taste

For the chilli broth

2 cups of chicken stock

½ cup of crispy chilli oil (found in Supermarkets or Asian Grocery shops, alternative chilli oil will suffice)

2 tbsp of black vinegar

For garnish

Leftover coriander leaves used in the filling

2 sprigs of spring onions, thinly sliced


For the wonton filling. Place all the ingredients into a large mixing bowl. Mix thoroughly to ensure all the ingredients are fully incorporated.

For the chilli broth, bring the stock to a boil and add in the chilli oil and vinegar.

To prepare the wontons, fill each one with a heaped teaspoon of filling and wrap accordingly. Line a steamer basket with some baking paper and place on a pot of water. Bring to a boil. Steam for 10 mins. You can use a normal steamer for this or a deep pan with a lid and a trivet.

To serve, place the wontons into a bowl and pour over the chilli broth. Garnish with some spring onions.


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