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Photo of Chicken dumplings in Asian broth by WW

Chicken dumplings in Asian broth

Total Time
45 min
25 min
20 min
Chunky chicken balls wrapped in wonton paper balance the delicate flavours of this super-light broth


Chicken breast mince

200 g


1 clove(s), crushed

Fresh ginger

1 tsp, grated

Canned water chestnut, rinsed, drained

50 g, finely chopped

Fresh red chilli

1 whole, finely chopped

Green shallot(s)

2 individual, thinly sliced

Soy sauce

¼ cup(s), (60ml)

Wonton wrapper(s)

20 individual

Fresh coriander

½ cup(s)

Chicken stock

4 cup(s), (1L)


1 clove(s), thinly sliced

Fresh ginger

10 g, (2cm piece) thinly sliced

Fish sauce

2 tbs

Lime juice

2 tbs

Choy sum

1 bunch(es), coarsely chopped

Bean sprouts

2 cup(s), (70g)


  1. Combine chicken mince, garlic, ginger, water chestnuts, half the chilli, half the shallot and 2 teaspoons soy sauce in a bowl. Arrange wonton wrappers on a workbench. Place a heaped teaspoon of mince mixture in the centre of each wonton wrapper and brush edges with a little water. Gather edges around filling to enclose and pinch together to seal.
  2. To make broth, bring stock, sliced garlic and ginger, fish sauce, lime juice, remaining soy sauce and 2 cups (500 ml) water to the boil in a large saucepan. Reduce heat to low and simmer, covered, for 10 minutes. Using a slotted spoon, remove and discard garlic and ginger.
  3. Add wontons to broth and simmer for 2 minutes, then add choy sum and cook for 2–3 minutes or until wontons are cooked through and choy sum is just tender.
  4. Using a slotted spoon, transfer chicken dumplings and choy sum into serving bowls. Ladle broth into bowls and serve topped with bean sprouts, coriander leaves and remaining chopped chilli and julienned shallot.


TIP: Wonton filling can be made several hours ahead. Keep, covered in the fridge.