Dumplings & Dim Sum
Chicken Wontons
雞肉餛飩
Boil 6–7 minutes — wontons are thinner than dumplings
In the pack
- ◆Chicken
- ◆vegetables
- ◆thin wonton wrapper
You'll need
- ◆Chilli oil
- ◆sesame paste
- ◆spring onion
The method
- 1
Fill a large pot with water and bring it to a rolling boil.
- 2
Slide the dumplings in — no more than 12–15 pieces — and stir once so they do not stick to the base.
- 3
When the water returns to the boil, pour in 1½ cups of cold water.
Timer 3:00Pour in 1½ cups of cold water now - 4
Wait for the second return to the boil, then add another 1½ cups of cold water.
Timer 3:00Pour in 1½ cups of cold water now - 5
Boil until the dumplings float and the skins turn glossy — around 12 minutes from the start.
Timer 5:00 - 6
Strain well and serve with black vinegar, soy and chilli oil.
Drain well before serving
Did you know
A wonton wrapper is rolled so thin you can read through it — that is why it cooks in half the time of a dumpling.
Allergens
Contains gluten, soy, sesame, peanuts. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.