Pork Wontons in Chilli Broth
Cook Time 30 minutes
Servings 4
Ingredients
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
Method
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.