Chicken Wonton Soup

Recipe and photo by Tami Ganeles Weiser Yield:  12 servings
Prep Time:  25 minutes Cook Time:  10 minutes

Chicken Wonton Soup

This simple and soothing Cantonese-American recipe is family-friendly and certifiably yummy.

Ingredients

Wontons:

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

Soup

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

Optional Garnishes

Cilantro sprigs

Toasted or hot sesame oil

Instructions

  • To Make the Filling:
  1. 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:
  1. 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:
  1. 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.

Kitchen Tips

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.

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