Wontons with Chilli Beef Broth

Yes it’s another Asian dish but I promise if you have the time and you don’t mind a little trial and error with the wontons this dish is well worth the effort. The broth packs a good chilli kick so if you like your food a little milder just cut down on the chillies.

You will need for the broth:

2 pints of quality beef stock

1 tsp Coriander Stalks

1 tsp Thai Basil Stalks

3 Thai Chillies

1 Inch Ginger (cut in strips)

2 Cloves Garlic Bruised

1 tbs Dark Soy

1 tbs Light Soy

1 tbs Fish Sauce

1 Lemongrass Stalk (bruised)

2 Spring Onions (sliced)

Pinch of salt and pepper

1. Pour the stock in to a saucepan and drop in all your aromatics. Gently simmer the stock for about 30 minutes to allow the flavours to develop.

2. Strain off all the aromatics and then place the broth back in to the pan.


For the wontons:

Wonton Papers

2 Chicken Breasts

2 Spring Onions

2 Cloves of Garlic

1 tsp of Coriander Stalks

1 tsp Thai Basil

2 Thai Chillies

1 tsp Chinese 5 Spice

1 tbs Light Soy

1 Inch of Ginger

1/2 tsp White Pepper

1 tbs Chilli Oil

1/2 Beaten Egg

1. Whack it all in a food processor and pulse until you have a relatively smooth paste.

2. Place the mixture in a bowl and cover with cling film and place in the fridge for about an hour.

3. Take out your wonton rappers and flour a surface. The wrappers are quite thin but using a rolling pin just give them a few more times. The thinner the better.

4. In a deep pan bring some salted water to the  boil.

5. Ok time to make the wontons. There are loads of shapes but I think these look good and  probably are the easiest.

6. Take a heaped tsp of the mixture and place it in the middle of the wonton. Place it in the palm of your hand then bring up the sides then pinch at the top firmly to make a parcel shape.

7. Drop them one at a time in to the boiling water and cook for about 2 minutes.  You will notice they start to float to the top.

8. Slice a few chillies and spring onions then pour the hot broth in to the bottom of the bowl then place the wontons on top. Finally dress with the chillies and Spring onions and a drizzle of chilli oil.


















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