Recipe Index

Ingredients

• 1 garlic clove, finely chopped
• 1 1/4-inch piece fresh root ginger, peeled and finely chopped
• 1 spring onion, finely chopped, plus 1 spring onion finely sliced for the broth
• 5 fresh coriander sprigs, finely chopped, plus a handful of coriander stalks, chopped, for the broth
• 7 oz. celery, finely chopped
• 1 3/4 oz. dried shiitake mushrooms (dried weight), soaked overnight, drained and finely chopped
• 1 to 2 Chinese leaves, finely chopped
• 3 1/2 oz. ground pork
• 5 1/2 oz. raw tiger prawns, peeled and finely diced (optional)
• 20 wonton wrappers
• 1 tsp. salt for the filling, plus salt for the cooking water
• 1/4 tsp. white or black pepper
• 1/2 tsp. sugar
• 1 tsp. sesame oil
• 1 Tbsp. vegetable or sunflower oil
• 2 garlic cloves, finely chopped, for the broth
• 2 to 3 large red chillies, finely chopped
• 1/2 Tbsp. light soy sauce
• 7 fl oz. fresh chicken stock

Method

1. Combine the chopped garlic clove, ginger, spring onion, coriander sprigs, celery, soaked shiitake and Chinese leaves in a big bowl, then mix in the ground pork and the diced prawns if using them.
2. Season the filling with the teaspoon of salt, the pepper, sugar and sesame oil, stirring everything in one direction until the mixture binds together.
3. Lay a teaspoon of filling in the center of a wonton wrapper, dampen the edges with water, fold it corner to corner into a triangle, then draw the two bottom corners together and press them to seal an ingot shape; repeat for all twenty wrappers.
4. Boil the wontons in salted water at a gentle simmer, in batches so the pan is not crowded, for 3 to 4 minutes until they float, then give them 1 minute more and lift them into a deep serving bowl.
5. For the spicy broth, warm the vegetable oil in a saucepan and fry the two chopped garlic cloves and the red chillies for 1 to 2 minutes until fragrant.
6. Pour the light soy sauce and chicken stock into the chilli pan, simmer the broth for 2 to 3 minutes, and stir in the sliced spring onion and chopped coriander stalks at the last moment.
7. Ladle the hot soy broth over the bowl of ingot wontons and serve them swimming in it.

Prep: 12 h · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data