Wan Tan Soup

What the “Maultaschen” for us, for the Italians the ravioli, for the Chinese are the Wan Tan. Dumplings of wheat noodle dough, with a filling of pork or poultry, seafood, vegetables and mushrooms. We got the inspiration for this from Petra Hammerstein’s new book “delicate and juicy.”


Wan Tan Soup

Keyword Asian soup, Wan Tan, Wan Tan dough piece, Wan Tan dumplings, Wan Tan filling, Wan Tan recipe, Wan Tan soup
Cook Time 1 hour
Servings 8 person


  • 50 Wan Tan dough leaves
  • 200 g chicken mince from the upper culls or chest
  • 2 garlic cloves
  • 1 piece of ginger about 3 cm
  • 3 spring onions
  • 2 tbsp light soy sauce
  • 1 tbsp Chinese rice wine sake
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 l chicken broth
  • 4 tbsp light soy sauce
  • 2 tsp brown sugar
  • 1 tbsp sesame oil
  • 5 pieces of kaffir lime leaves
  • 1 stick lemongrass squeezed
  • 1 piece of ginger about 3 cm
  • 2 Pak Choi


  • Thaw frozen wan tan dough leaves.
  • Peel garlic cloves and remove the germ. Peel ginger, wash and clean spring onions. Cut the garlic, ginger and white part of the spring onions into fine cubes.
  • Peel shrimp, cut open on the back and remove the intestines. Cut the prawns into small cubes.
  • Put the garlic, ginger, two-thirds of spring onions, chopped chicken meat and prawns in a bowl with soy sauce, sake, fish sauce, salt and sugar and mix well.
  • On a damp kitchen towel, line the dough leaves. Prick a portion of filling with two coffee spoons and place it in the middle of the dough leaves and moisten the dough around the filling with water. Fold into a triangle and press the edges well together so no filling can leak. In doing so, make sure that no air bubbles are included.
  • Add the kaffir-lime leaves, lemongrass and ginger to the chicken broth. Simmer for 15 minutes. Then remove the lime leaves, lemongrass and ginger from the stock and season with the soy sauce, brown sugar and sesame oil.
  • Wash, clean and cut the pak choi lengthwise into 1cm-wide strips and place in the hot chicken broth.
  • Simmer the dumplings in a saucepan of lightly salted water for about 6 minutes, remove from the water with a skimmer and also place in the chicken broth.
  • Sprinkle the remaining spring onions into the soup and serve in bowls.