STEAMED WONTONS IN CHILI BROTH

Serves: 4

1 garlic clove 1 green onion A large handful of cilantro, plus extra to garnish 10 to 15 Chinese chives 3 dried shiitake mushrooms, soaked and drained (see note) 2 leaves of napa cabbage 150 g raw tiger shrimp (optional), peeled and deveined 1 tbsp (15 mL) light soy sauce ½ tsp (2.5 mL) granulated sugar 2 tsp (10 mL) sesame oil 20 wonton wrappers

For chili broth:

7/8 cup (210 mL) chicken stock ½ tbsp (7.5 mL) oyster sauce 2 tsp (10 mL) Chiu Chow chili oil (see note)

1. Mince the garlic, green onion, cilantro, Chinese chives, soaked shiitake mushrooms, and Napa leaves and place in a mixing bowl. Finely dice the shrimp (if using) and add to the mixing bowl along with the soy sauce, sugar and sesame oil. Mix everything together.

2. Wrap the wontons: Place 1 tsp (5 mL) of filling in the centre of each wrapper. Using the tip of your finger, wet all sides of the wrapper with cold water. Fold the bottom corner over the filling to the top corner and press the dumpling down to seal all sides. Holding the base of the filling with your thumbs, pull the 2 corners of the triangle toward each other. Overlap the ends and press together to form a “gold ingot/trough” shape. Set aside and fold the rest of the wontons.

3. Cook the wontons: Place all the wontons in a large, deep bowl. Bring the chicken stock to a simmer in a saucepan, then stir in the oyster sauce and chili oil. Pour the broth ingredients over the wontons.

4. Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Put the wonton bowl into the wok, cover with a lid, and steam for 6 to 8 minutes until the wontons have shrivelled slightly and are cooked through. Remove from the wok and serve garnished with cilantro.

Tip: Dumplings like these can be kept in the freezer. They must be cooked from frozen for 2 minutes longer than the recommended cooking time when cooked fresh, rather than allowing them to thaw out and lose their shape.

Notes: To rehydrate dried mushrooms, cover them in 11/4 cups (310 mL) hot water and let soak for at least 1 hour. Chiu Chow chili oil is available at Chinese supermarkets, specialty stores and online (for example, empiremarkets.ca).