Olive Magazine
A bowl filled with dumplings in a broth

Spicy wonton soup

Published: January 29, 2020 at 4:57 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal388
fat17.3g
saturates4.2g
carbs32g
sugars6.7g
fibre2g
protein25.2g
salt2.6g
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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.

Ingredients

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

DUMPLINGS

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

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
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