Make Your Own Chive Wontons In A Flavourful Asian-Style Broth


Making your own wontons means you can customise the fillings and portion

Who could say no to soft and silky wontons? Wrapped with tender finesse, these chive dumplings are one of the most decadent dishes in our suite of Chinese comfort food recipes. They are also steeped in a broth concocted of lemon grass, ginger, garlic, and more, promising intoxicating fragrance and melt-in-the-mouth dumpling softness.


  • 150 g firm silken tofu
  • 500 g choy sum, trimmed
  • 2 tbsps finely chopped fresh chives
  • 190 g can water chestnuts, rinsed, drained, chopped finely
  • 2 fresh long red chillies, chopped finely
  • 30 wonton wrappers
  • 1 litre (4 cups) vegetable stock
  • 1 litre (4 cups) water
  • 10 cm stick fresh lemon grass (20 g), chopped coarsely
  • 2 cm piece fresh ginger (10 g), chopped coarsely
  • 1 clove garlic, quartered
  • 2 kaffir lime leaves
  • ¼ cup (60 ml) light soy sauce



Dry tofu with absorbent paper then chop coarsely. Stand tofu on several layers of absorbent paper, cover with more paper; stand for 20 mins. Chop finely.


Chop a quarter of the choy sum finely. Combine in medium bowl with tofu, chives, water chestnut and half the chilli.


Centre level tablespoons of tofu mixture on a wrapper. Brush wrapper edges with water; gather edges above filling, pinching together to seal. Repeat process with remaining wrappers and filling.


Combine stock, the water, lemon grass, ginger, garlic, lime leaves, sauce and remaining chilli in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 mins. Strain into large bowl; discard solids.


Return broth to pan; bring to a boil; cook wontons, in two batches, about 4 mins or until cooked through. Transfer wontons to individual serving bowls.


Cook remaining choy sum in broth until just tender. Divide choy sum among bowls then ladle broth over choy sum and wontons.