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Golden Wonton Soup with Bok Choy
TahiraJaved

Wonton Soup

This Wonton Soup pairs delicate, hand folded dumplings filled with seasoned chicken with a fragrant broth built from fresh ginger and garlic. It comes together with simple pantry staples and store bought wrappers, making it one of the more approachable Chinese food recipes to try at home despite how impressive the finished bowl looks. A gentle simmer keeps the wontons intact while the broth develops real depth in under an hour.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4 People
Course: Soup
Cuisine: Chinese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb ground chicken
  • 2 scallions finely chopped
  • 1 tsp fresh ginger minced
  • 1 garlic clove minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 24 wonton wrappers
  • 6 cups chicken broth
  • 3 slices fresh ginger
  • 2 garlic cloves smashed
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1 cup chopped bok choy or napa cabbage
  • 2 scallions sliced, for garnish

Equipment

  • 1 Large pot simmers the fragrant broth and cooks the finished wontons
  • 1 Mixing bowl for combining the seasoned wonton filling
  • 1 Small spoon for portioning filling into each wrapper
  • 1 Small bowl of water for sealing the edges of each wonton
  • 1 Slotted spoon for lifting the cooked wontons out of the broth

Method
 

  1. Mix ground chicken with scallions, ginger, garlic, soy sauce, sesame oil, cornstarch, salt, and pepper.
  2. Fill and fold wontons, sealing edges with water.
  3. Simmer broth ingredients together in a large pot.
  4. Drop wontons into simmering broth and cook 4 to 5 minutes until they float.
  5. Add bok choy in the last 1 to 2 minutes.
  6. Garnish with scallions and serve.
    7. Seal each wonton firmly with no air pockets along the edge; this is what keeps them from bursting in the broth.

Notes

  • Seal wonton edges firmly to prevent bursting during cooking.
  • Keep unused wrappers covered with a damp towel so they do not dry out.
  • Simmer gently rather than boiling hard once the wontons are in the pot.
  • A large pot gives the wontons enough room to cook without crowding or sticking together.
STORAGE: Refrigerate up to 3 days, or freeze uncooked wontons up to 2 months.
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