Poached Wontons in Chilli‑Garlic Sauce
Introduction
When the temperature drops and the kitchen lights flicker with a cozy glow, there’s nothing quite like a bowl of steaming, fragrant wontons to lift the spirits. Poached Wontons in Chilli‑Garlic Sauce is a dish that marries the delicate texture of hand‑rolled wontons with a vibrant, warming sauce that’s perfect for a winter starter. Chef Bing Luo, a London‑based culinary artist known for his inventive takes on classic Asian dishes, shares this recipe from the iconic Shard restaurant. Even if you’re just beginning to experiment with dumplings, this dish is approachable enough for a novice yet sophisticated enough to impress dinner guests.
Meal Profile
| Attribute | Detail |
|---|---|
| Title | Poached Wontons in Chilli‑Garlic Sauce |
| Difficulty | Easy |
| Portion | Serves 4–6 as a starter |
| Hands‑on Time | 1 hour 15 min |
| Description | Chef Bing Luo from London’s Shard shares his recipe for these winter‑warming wontons in chilli‑garlic sauce. |
The recipe balances a labor‑intensive dough preparation with a quick poaching step, making it a rewarding yet manageable project for kitchen novices. The final dish is a burst of umami, heat, and fresh herbs that will keep you coming back for more.
Ingredient Highlight
Below is a breakdown of the key ingredients that give this dish its distinctive flavor profile, along with a few tips for sourcing the best components.
| Ingredient | Role in the Dish | Tips & Substitutions |
|---|---|---|
| 250 g plain flour | Forms the wonton dough; should be sifted for a light texture. | Use high‑protein bread flour for a chewier bite, or all‑purpose flour for a softer result. |
| 1 medium free‑range egg | Binds the dough; adds richness. | A fresh egg gives the dough a tender crumb. |
| 75 ml cold water | Hydrates the dough; minimal water keeps the dough firm. | If the dough feels too dry, add a tablespoon of water at a time. |
| ½ tsp fine sea salt | Seasoning for the dough. | Adjust to taste; sea salt adds subtle mineral notes. |
| 100 g free‑range pork mince | Primary filling; tender and flavorful. | Swap with ground chicken or turkey for a lighter version. |
| 3 g fine sea salt | Seasoning for the filling. | Combine with the pork’s natural umami for depth. |
| Pinch ground white pepper | Adds mild heat and aroma. | Black pepper can be used if you prefer a stronger kick. |
| 10 g grated fresh ginger | Freshness and a subtle zing. | Fresh ginger is essential; dried ginger loses potency. |
| 1 tsp light soy sauce | Adds saltiness and depth. | Tamari can be used for a gluten‑free option. |
| 1 tsp toasted sesame oil | Nutty aroma that balances the sauce. | Use a high‑smoke‑point oil if you’re sensitive to sesame flavor. |
| 2 medium free‑range eggs | Added to the sauce for silky texture. | Fresh eggs are crucial; avoid using pasteurized eggs. |
| 2 tbsp light soy sauce | Part of the sauce base. | Increase or reduce to match your salt preference. |
| 1 tbsp toasted sesame oil | Additional layer of nutty flavor. | Use sparingly to avoid overpowering the dish. |
| 1 garlic clove, finely chopped | Provides aromatic base for the sauce. | Fresh garlic is vital; avoid pre‑minced to keep flavor bright. |
| 1 tbsp chilli oil | Core heat element; adjust based on spice tolerance. | Use a milder chili oil if you’re sensitive to heat. |
| 1½ tsp chinkiang vinegar | Adds acidity and depth. | Substitute with rice vinegar for a milder tang. |
| 2 tbsp fresh chicken stock or water | Balances sauce consistency. | Homemade stock gives a richer flavor. |
| Sliced red chilli & fresh coriander | Garnish; adds color and freshness. | Optional but highly recommended for a vibrant finish. |
| Pasta machine | Essential for rolling the dough to uniform thickness. | A rolling pin can be used if you’re a DIY enthusiast. |
These ingredients are carefully balanced to create a harmonious dish where each element complements the others. The dough is intentionally drier to give the wontons a firm bite, while the sauce’s combination of garlic, chilli, and vinegar brings a bright, warming contrast.
Step‑by‑Step Instructions
Below is a detailed, numbered guide that pulls directly from Chef Bing Luo’s method. Follow each step carefully, and you’ll end up with a plate of perfectly poached wontons that taste like they’ve been simmered in a Michelin‑star kitchen.
-
Prepare the wonton dough
For the wonton dough, sift the flour into a large mixing bowl. Add the egg and cold water and bring it together with your hands. It will take a while as there isn’t much water in the recipe – the drier the dough, the better (see Chef’s Tips for Success). If the dough really won’t come together, add 1 tbsp water – it should be quite dry and ragged. -
Knead and roll
Knead the dough for 5–10 minutes until smooth. Using a rolling pin, roll out the dough into a rough rectangle, then fold it up several times and roll into a rectangle again. Do this 4 times to give a smooth dough, then roll it thin enough to go through a pasta machine – about 5 mm thick. -
Cut and refine
Cut the dough into 3 equal pieces to fit through the pasta machine. Roll the dough through the machine several times. Run twice through on the widest setting, then twice through on the next setting down and so on, to the second thinnest setting (1–2 mm). Cut the dough in half if it gets too long and unmanageable. -
Shape the wontons
Dust the work surface with flour, then use a palette knife or ruler as a guide (Bing uses a thin rolling pin here) and cut the dough into 10 cm squares using a sharp knife. Discard any leftover pastry. Cover the squares in cling film. -
Prepare the filling and sauce
Put all the filling ingredients into a medium bowl and whizz to a thick pulp using a stick blender. To make the sauce, combine all the sauce ingredients in a bowl and mix well. -
Assemble the wontons
Hold a wonton with a corner pointing at your body. Use a teaspoon (Bing uses a Chinese spatula here) to put a marble‑size dollop of filling onto the centre of the wonton. Fold roughly in half towards you to make a triangle – don’t line the edges up perfectly. Wet the top of one of the narrow corners. In one move, use your finger to gently push in the centre of the filling [J] as you bring the narrow corners together, making sure the wide corner pointing at you flips up. Press the dry narrow corner onto the wet narrow corner to form a dumpling. Set aside while you make the rest (see tips). -
Poach the dumplings
Cook the dumplings in batches = in a pan of boiling water for 6 minutes (see Tips for Success), then carefully remove with a slotted spoon. -
Serve
Put 4–5 dumplings in each bowl, splash with a little of the dressing and top with sliced red chilli and fresh coriander, if you like.
Serving Suggestions & Variations
Classic Presentation
Serve the wontons in small porcelain bowls, allowing the sauce to pool at the bottom. Garnish with a drizzle of extra chilli oil, a sprinkle of fresh coriander, and a few thin slices of red chilli. A small side of pickled mustard greens or a cucumber salad can balance the richness.
Spice Level Adjustments
- Mild – Omit the chilli oil and reduce the chinkiang vinegar to 1 tsp.
- Medium – Keep the chilli oil but add a pinch of white pepper for subtle heat.
- Fiery – Double the chilli oil and add a handful of finely sliced fresh red chilies to the sauce.
Protein Alternatives
- Chicken – Substitute pork mince with ground chicken for a lighter version.
- Vegetarian – Replace the mince with finely chopped shiitake mushrooms, grated carrots, and diced tofu. Season with soy sauce and sesame oil.
Sauce Tweaks
- Smoky – Add a splash of smoked paprika or a few drops of liquid smoke.
- Herb‑infused – Stir in chopped basil or mint into the sauce for a fresh twist.
- Creamy – Blend in a tablespoon of coconut milk or a splash of heavy cream for a richer mouthfeel.
Pairing Ideas
- Wine – A chilled Riesling or a light Chenin Blanc complements the umami and heat.
- Beer – A crisp Pilsner or a dry IPA balances the dish’s richness.
- Tea – A jasmine or green tea provides a calming counterpoint to the spicy sauce.
Conclusion
Poached Wontons in Chilli‑Garlic Sauce is a testament to how simple ingredients, when handled with care, can produce a dish that feels both comforting and sophisticated. From the precise dough preparation to the delicate poaching technique, each step is designed to elevate the flavors while keeping the process approachable for beginners. Whether you’re feeding a small gathering or treating yourself to a winter warm‑up, this recipe offers a delicious, aromatic experience that’s sure to impress.
Give it a try, experiment with the variations, and let the heat and freshness of the sauce transport you to the bustling streets of London’s Shard. Happy cooking!
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