BETTER THAN TAKE OUT: Wontons in a chili-garlic broth

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Every culture has their own version of dumplings and wontons are best known for their role in the classic American-Chinese take out, wonton soup.   Making wontons, while not difficult,  takes a bit of time and patience, so I opt to buy frozen ones to keep on hand.  You can find them stuffed with vegetables, seafood, pork, chiken, or a combination of vegetables and meat.  Choose the flavour that best suits your family’s preference and give this a go.  This dish isn’t meant to be a soup, but ratheran intensley flavoured broth thats poured over the wontons acting as a generous dipping sauce.

2 300g packages of wontons (about 32 pieces)

1 tbsp canola oil

4 green onions sliced (both green and white part)

3 cloves garlic, minced

1 tsp chili flakes

1 tbsp brown sugar

2 tbsp rice vinegar

1 tbsp soy sauce

1 1/2 cups beef (or vegetable) stock

2 tsp sesame oil

  1. Bring a large pot of water to a boil and place the wontons in the water.  Bring the water back to a simmer and cook until the wontons begin to float.  Once they float cook for another 3min in the simmering water.  (Check package directions for a more accurate way to cook your variety of wontons).

  2. Meanwhile, heat a medium skillet over medium heat and add the canola oil, white portion of the green onions, garlic and chili flakes and cook for 3min. stirring often. Add the brown sugar, rice vinegar, soy sauce and beef stock and bring to a simmer. Cook for 5min to reduce the liquid and concentrate the flavours.

  3. Once the wontons are cooked, drain and place in a large serving bowl.  Pour hot broth over the wontons and garnish with the green portion of the green onions and sesame oil.


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