Guest post Taste of London: Poached wontons in chilli-garlic sauce

Hutong celebrates the link between China and Lodon. You can find and enjoy it at The Shard (level 33) in London.

  • Prep Time 35 min
  • Cook Time 30 min
  • Score 10/10

If you were wondering what “wonton” is, find out that it’s a type of dumpling well know and common in Chinese cuisine. Each region in China has it’s own “type” of wonton.

You can find and enjoy Hutong on Level 33 of The Shard in London. It’s a Chinese restaurant, focused on North Chinese recipes such as: Shell crab with Sichuan chilli, Chilli lamb, Crispy de-boned lamb ribs and many more.


  • plain flour 500 gr
  • 1 egg
  • 150 ml cold water
  • *
  • 100 gr minced pork meat
  • 3g salt
  • white peeper powder 1 gr
  • minced ginger 10 gr
  • light soy sauce 6g
  • sesame oil 3g
  • 2 fresh eggs
  • wonton pastry wrappers (available in Chinese or Asian supermarkets)
  • *
  • Light soy sauce 10 gr
  • Sesame oil 3 gr
  • Fresh minced garlic 3 gr
  • Chilli oil 5gr

How they did it

Step 1

Wonton dough first
To make the wonton dough, sift the flour into the bowl. Add the beaten egg and the cold water in two stages into the flour. Combine the dough together and turn it out onto a kneading board. Knead for around 1 hour till all the flour has been absorbed and the dough looks glassy.

Step 2

Pasta making next
Cut the dough into small pieces that will fit the pasta maker. Roll the dough through the pasta maker starting with the broadest setting and progress till the thinnest, around 1 mm.

Step 3

The filling and the sauce's turn
To make the filling, blend all the dumpling ingredients except for the wrappers for five minutes. To make the sauce, combine all the ingredients in a bowl and mix together well. For small balls (about the size of a large marble) of the filling with your hands and wrap each in a wonton wrapper. Pinch closed at the top and use a little water to seal.

Step 4

Cook the wontons and serve
In a pan of water on a high rolling boil, cook a few wontons at a time for 8 minutes each, removing with a slotted spoon. Serve in portions of four or five in bowls, adding to each bowl a large spoonful of the sauce or to taste - stir the sauce well before serving.
Hutong Poached wontons in chilli garlic sauce

Thai pork curry

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