Chicken Wonton Soup
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 10 minutes
This simple and soothing Cantonese-American recipe is family-friendly and certifiably yummy.
1 pound ground chicken
3 garlic cloves, grated or minced
2 scallions, finely minced
1 large egg white
1½ tablespoons soy sauce
2 teaspoons cornstarch
1½ teaspoons fresh ginger, grated
1½ teaspoons mirin
¼ teaspoon ground white pepper
1 (12-ounce) package square wonton wrappers (48 pieces)
3 tablespoons water
12 cups chicken broth, low-sodium preferred
2 teaspoons kosher salt, or more to taste
¼ teaspoon white pepper, or more to taste
3 scallions, thinly sliced
1 cup napa cabbage, finely shredded
1 cup shiitake mushrooms, thinly sliced
Toasted or hot sesame oil
- To Make the Filling:
- In a medium bowl combine ground chicken, garlic, scallions, egg white, soy sauce, cornstarch, ginger, mirin, and white pepper. Mix until well combined.
- To Make the Wontons:
- Place a wonton wrapper on a clean work surface and place 1 teaspoon of filling in the center of the wonton. Dip your finger in the water and paint all 4 edges of the wonton with the water. Fold the square in half corner to corner to form a triangle. (Check for air pockets or holes in the wonton). Bend the longer ends of the triangle together to form a wonton shape. Set wonton on a baking sheet lined with parchment paper. Cover with a damp paper towel and repeat with remaining wontons.
- To Make the Soup:
- Bring the broth, salt and pepper to a boil, then reduce heat to medium-low. Add the wontons and poach until they float to the top and are tender, 4 to 5 minutes. Stir in the scallions, napa cabbage, and mushrooms. Serve immediately, garnished with cilantro and sesame oil.
Prepared uncooked, wontons can be frozen on a parchment lined baking sheet. Once they are completely frozen, transfer to a container or plastic bag and freeze for up to 2 months.