Wontons in Chili Broth

The first time we ever had Wontons in Chili Oil we were at the Shanghai Chinese Bistro in Vancouver. The Shanghai was one of our favourite restaurants to go to for Dim Sum. 
The wontons are filled with  pork seasoned with garlic, ginger, and cilantro.

Easy to make but just aa little time consuming.

They freeze well though so I usually make enough for at least one more meal.

The Wontons can be served in Wonton Soup, Chili Oil or served with a dipping sauce.

They can also be fried.


Last night’s version
 was served in a  very spicy chili broth.
More garlic and ginger with ground fresh chili paste  (I use Sambal Oelek) and a little Ground Chili garlic oil (also by Sambal Oelek).
Be careful when adding the chili paste and oil.  
They both are very hot so a little goes a long way.


Edited June 2012

 Wonton  or dumpling wrappers

1 pound finely ground pork
1 1/2  piece ginger grated or minced
2 to 3 cloves of garlic
4 chopped green onion
1/4 cup chopped cilantro
1 egg, beaten
2 teaspoons Shaoxing wine
2 teaspoons sesame oil
white or black pepper
1/2 cup chicken stock

Make the Filling
Place ground pork in a bowl .  Add Shaoxing wine, grated ginger, garlic, cilantro, green onion, sesame oil, salt and pepper. Mix well using hands.  Fry small piece to test for seasoning.  Adjust to suit taste.   Mix in egg and chicken broth.
Filling Wontons
Moisten edge of dumpling/wonton wrapper with water.  Add a spoon of filling and fold, pleat  and seal. 
Place on parchment paper.  If not cooking same day, place tray in freezer and when frozen store in freezer containers.

Cooking Wontons
Bring a pot of salted water to a boil.   Cook  in batches.   Serve in wonton soup or in chili broth.

Wonton Soup
Chicken Broth (Preferably homemade)
julienne ginger
sliced  mushrooms
baby bokchoy
chopped green onions
sesame oil (optional)
chili garlic paste (optional)

Heat chicken broth. Add garlic and ginger.
 Add broccoli spears, baby bokchoy and sliced mushrooms  and cook until done. Ladle soup into bowls.  Add cooked wonton dumplings, sprinkle with chopped green onion and serve.

Wontons in Chili Broth
2 to 3 cups cups chicken broth
1/8 cup peanut oil
julienne ginger
2 cloves garlic, minced
1  tablespoon chili paste
Chinese Black Vinegar
drizzle of Sesame oil
drizzle of chili oil
chopped green onion.
 Heat chicken broth
In a bowl, mix together peanut oil, ginger, garlic, chili paste, Chinese black vinegar, chili oil and sesame oil. Stir into hot Chicken broth.  Pour over cooked wontons and sprinkle with chopped green onions.

Inspired by Eating Club Vancouver

6 Comments Add yours

  1. Can I have this now for lunch? Yum yum yum yum.Again..one of my faves and never tried w/ Chili oil..Thank you~

  2. You know, we all should make this more often.

  3. Anonymous says:

    Yum, this sounds and looks so good, I gotta try it!!! Bookmark!!

  4. Deana Sidney says:

    This is one of my favorite dishes. I love it. Thanks so much for the recipe!!

  5. Wow, your photos are fantastic, Ann. I can almost feel the heat in the broth. I know I would love this dish.

  6. connie says:

    Your wonton soup looks delicious! I remember as a kid, I begged my dad to show me how to wrap wontons. (He never cooked, he only made a hot chile sauce condiment and wrapped wontons.) So there was I, 8 or 9 years old, shelling shrimp and mincing pork. It was a much longer process then my little child mind prepared for! Thanks for the nostalgic memories.

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