In the special 'takeaway' episode of Perfect, Ching He Huang serves up this flavoursome wonton soup.


  • 500ml vegetable stock

  • ½ small Chinese leaf lettuce (about 100g), cut into 1cm slices

  • 4 fresh shiitake mushrooms, sliced

  • 1-2 tbsp each light soy sauce and rice vinegar, to taste

  • 1 tsp toasted sesame oil, to taste

  • 2 spring onions, finely sliced

  • 2 tbsp fresh coriander, finely sliced

  • guilin chili sauce to serve

  • For the wontons:

  • 250g pork, minced

  • 1 large spring onion, finely chopped

  • 1.5cm piece fresh ginger, grated

  • 1 tbsp light soy sauce

  • 1 tbsp rice wine

  • 1 tsp sesame oil

  • 2 tsp cornflour

  • 16 wonton wrappers


  • 1.

    Mix all the wonton filling ingredients in a bowl. Put 1 teaspoon of filling in the centre of each wonton wrapper. Brush a little water along the edges of each wrapper, then gather the corners into the centre and twist to form small, sealed dumpling parcels.

  • 2.

    Pour the stock and 500ml boiling water into a large pan and bring to the boil. Add the dumplings, 1 at a time, and cook for 5 minutes, until they expand and float to the surface.

  • 3.

    Add the Chinese leaf and cook for 2-3 minutes, then add the shiitake mushrooms. Season the broth to taste using the light soy sauce, rice vinegar, toasted sesame oil and a pinch of ground white pepper.

  • 4.

    To serve, ladle 4 dumplings into each bowl with some soup and vegetables. Scatter with sliced spring onions and serve immediately

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 276kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 13g
  • Carbohydrate 40g
  • Sugar 0g
  • Sodium 554mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you want to make a Chinese broth, these are some things you should keep at hand in your kitchen: Vegetable or chicken stock, stock cubes are fine but fresh is better, Soy sauce, Rice vinegar, Sesame oil.

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