Spicy Sichuan Wonton in Chili Sesame Broth

Tender wontons with a savory chicken filling float in a spicy, aromatic broth with chili oil, Sichuan pepper and bok choy. A filling dish that combines bold Asian flavors with the comfort of dumplings.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 200 g Ground chicken
• 2 pc Spring onions
• 10 g Ginger
• 2 pc Garlic cloves
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• Salt
• 16 pc Wonton wrappers
• 600 ml Chicken stock
• 2 pc Bok choy
• 2 tbsp Chili oil
• 1 tsp Sichuan pepper, ground
• 1 tbsp Black vinegar
• 1 tsp Sesame seeds, toasted

Method

1. Trim the spring onions, finely chop the white parts and cut the green parts into rings. Finely grate the ginger and garlic.
2. In a bowl, knead the ground chicken well with the white spring onions, ginger, garlic, 1 tbsp soy sauce, sesame oil and a pinch of salt.
3. Place one heaped tsp of filling on each wonton wrapper, brush the edges with a little water, fold diagonally into triangles and press the corners firmly together so no air is trapped.
4. Bring the chicken stock to a boil in a pot with 1 tbsp soy sauce and the ground Sichuan pepper.
5. Cook the wontons in batches in the simmering broth for 4 to 5 minutes, until they float to the top and the filling is cooked through.
6. Trim the bok choy, separate into leaves and add during the last 2 minutes of cooking.
7. Divide the soup between two bowls, sprinkle with chili oil, black vinegar, green spring onion rings and sesame seeds, and serve hot.