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Wonton Dumpling soup


1. 8 cups low-sodium chicken stock broth

2. 2-inch piece fresh ginger

3. 2 cloves of Garlic

4. 1 birds eye chilli

5. 1 tablespoon soy sauce, preferably dark

6. 1/4 cup rice cooking wine

7. 2 teaspoons dark sesame oil

8. 1 teaspoon sugar

9. Pinch of salt

10. 24 frozen Chinese prawn dumplings

11. 6 scallions

12. 3 Bok choy

13. chopped cilantro (optional)

14. 1 table spoon chilly flakes

15. 3 table spoon peanut oil, can substitute it with olive oil


1. Ginger: peeled and julienned or cut into match sticks

2. Garlic: Peeled and halved

3. Scallion: wash, remove the end and halves

4. Bok Choy: Quartered

5. Chilli flakes: Add oil to the flakes and keep it aside.


Ø Put the broth, ginger, garlic, Scallion, soy, wine, , sesame oil, birds eye chilli sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavour with ginger and garlic. Will take about 15 – 20 minutes.

Ø Strain the soup and keep it in a warm place

Ø In another pot steam the dumplings will take about 7 - 10 miutes if using the frozen ones

Ø Then steam bok choy will take about 3 minutes

Ø Once everything is cooked place the bok choy and dumplings in a bowl and top with soup. Serve warm can add chilli flakes for extra heat.

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