A bowl filled with dumplings in a broth

Spicy wonton soup

  • serves 4
  • Easy

This hot and sour broth epitomises Sichuan cooking – spicy, sour and packed full of umami. All the better with delicate little wonton dumplings soaking up the broth

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Try this spicy wonton soup then also check out more dumpling recipes such as our Chinese soup dumplings, easy Chinese dumplings and duck gyoza.

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Ingredients

  • dried shiitake mushrooms 20g
  • vegetable oil 1 tbsp
  • garlic 2 cloves, finely chopped
  • ginger a thumb-sized piece, finely chopped
  • sichuan peppercorns ground to make 2 tsp
  • chicken stock 750ml
  • chinkiang black vinegar 5 tbsp (see notes below)
  • soft dark brown sugar 2 tsp
  • chiu chow chilli oil 2 tbsp (see notes below)
  • coriander a handful of leaves, to serve

DUMPLINGS

  • pork mince 300g
  • ginger a thumb-sized piece, finely chopped
  • garlic 2 cloves, finely chopped
  • spring onions 2, finely chopped
  • cornflour 1 tsp
  • caster sugar 1 tsp
  • fine sea salt ½ tsp
  • square dumpling or wonton wrappers 28
  • toasted sesame oil 1 tbsp

Method

  • Step 1

    To make the dumplings, tip the mince, ginger, garlic, spring onions, cornflour, sugar and salt into a bowl and mix really well. Put a heaped teaspoon of the mixture in the middle of a dumpling wrapper, then brush the outside of the wrapper with a little water. Bring the corners together, ensuring the wrapper is tight around the filling.

  • Step 2

    For the broth, put the dried shiitakes into a small bowl and cover with just-boiled water.

  • Step 3

    Heat the vegetable oil in a large pan and fry the garlic, ginger and sichuan pepper until fragrant. Pour in the chicken stock along with 4 tbsp of the black vinegar, the sugar and chilli oil, as well as the mushrooms and their liquid. Simmer gently for 20 minutes.

  • Step 4

    Bring a large pan of lightly salted water to the boil and blanch the dumplings for 4-5 minutes or until cooked through. Drain really well and toss with 1 tbsp of sesame oil to stop them from sticking, then spoon into 4 bowls. Ladle in the broth, add a little more vinegar, and top with a few coriander leaves to serve.

Cook's notes


Need a hand? Check out our guide to Sichuan food here

Cold Szechuan Noodles Recipe

Nutritional Information

  • Kcals 388
  • Fat 17.3g
  • Saturates 4.2g
  • Carbs 32g
  • Sugars 6.7g
  • Fibre 2g
  • Protein 25.2g
  • Salt 2.6g
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