Chinese Wonton Soup
Warm up with this comforting, savory bowl of delicate chicken wontons floating in a rich, aromatic broth.
Ingredients
- •50 round wonton wrappers
- •12 oz ground chicken
- •2 green onions, finely chopped
- •1 tablespoon grated fresh ginger
- •2 cloves garlic, minced
- •1 tablespoon soy sauce
- •1 teaspoon toasted sesame oil
- •1 tablespoon cornstarch
- •1/2 teaspoon kosher salt
- •1/4 teaspoon ground white pepper
- •6 cups rich chicken broth
- •2 cloves garlic, smashed
- •3 slices fresh ginger
- •2 tablespoons soy sauce
- •1 teaspoon kosher salt
- •2 baby bok choy, halved lengthwise
- •1 teaspoon toasted sesame oil for finishing
- •2 green onions, sliced for garnish
Instructions
- 1
In a medium bowl, combine the ground chicken, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper, mixing well until thoroughly combined.
- 2
Place a wonton wrapper on a clean surface and add about one teaspoon of the chicken filling to the center.
- 3
Moisten the edges of the wonton wrapper with a little water using your finger.
- 4
Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal out any air pockets.
- 5
Bring the two bottom corners of the triangle together, overlap them, and press with a drop of water to secure them into a nurse's cap shape, repeating with the remaining wrappers and filling.
- 6
In a large pot, combine the chicken broth, smashed garlic, ginger slices, soy sauce, and salt, bringing the mixture to a gentle boil over medium heat, then reducing heat to simmer for 15 minutes.
- 7
Strain out the solid ginger and garlic from the broth, return the clear broth to a simmer, and add the baby bok choy, cooking for 2 minutes until tender-crisp before removing them and setting them aside.
- 8
In a separate large pot of boiling water, drop the wontons in gently and cook for 4 to 5 minutes until they float to the top and the chicken filling is fully cooked through.
- 9
Ladle the hot, seasoned chicken broth into serving bowls, divide the cooked wontons and baby bok choy among the bowls, and drizzle each with a few drops of toasted sesame oil and sliced green onions before serving.
💡 Chef tips
- You can assemble and freeze the uncooked wontons on a baking sheet, then transfer them to a freezer bag for up to 2 months; cook them straight from frozen by adding an extra minute to the boiling time.
- Ensure you seal the wonton wrappers tightly with water so they do not open up and leak the filling while boiling in the pot.
- To keep this recipe strictly pareve, you can substitute the ground chicken with finely minced mushrooms and water chestnuts, and use a rich vegetable broth.
✅ How it should turn out
The finished soup features plump, tender chicken wontons in a crystal-clear, deeply savory broth with aromatic hints of ginger and garlic, perfectly complemented by crisp-tender bok choy.