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Chicken Wonton Soup Recipe

Chicken Wonton Soup

iamwinfred
This chicken wonton soup is the bowl to make when you want something warm, light, and a little bit special. Tender wontons filled with juicy, ginger-scented chicken float in a clear, savory broth with fresh bok choy and green onions. The wontons can be made ahead and frozen, so dinner is ready in about 20 minutes on any busy weeknight.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Asian, Chinese
Servings 6 bowls
Calories 330 kcal

Equipment

  • Large stockpot For boiling the wontons
  • Medium pot or Dutch oven For the broth
  • Spider strainer or slotted spoon For lifting out the wontons
  • Rimmed baking sheet For holding the folded wontons
  • Microplane grater For the ginger
  • Parchment paper
  • Large mixing bowl
  • Small bowl For water
  • Clean, Damp Kitchen Towel
  • Ladle
  • Cutting board and sharp knife
  • Instant-read thermometer (optional)

Ingredients
  

For the Wontons

  • 1 pound ground chicken 455g; thigh meat is best if you can find it
  • 3 green onions finely chopped (white and green parts)
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine dry sherry or dry white wine can be substituted
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 large egg white
  • 48 square wonton wrappers one 12-ounce package
  • 1/2 cup water in a small bowl for sealing

For the Soup

Instructions
 

  • Rinse and trim the green onions: finely chop 3 for the filling and thinly slice 2 for garnish. Mince 3 garlic cloves for the filling, smash 2 more for the broth, and grate 1 tablespoon ginger for the filling plus cut 4 thin slices for the broth.
  • In a large bowl, combine the ground chicken, chopped green onions, minced garlic, grated ginger, soy sauce, oyster sauce, Shaoxing wine, 2 teaspoons sesame oil, cornstarch, salt, 1/2 teaspoon white pepper, and egg white. Stir in one direction for about 2 minutes until sticky and paste-like, then chill for 20 minutes.
  • Line a rimmed baking sheet with parchment paper. Set out the filling, a teaspoon, and a small bowl of water, and keep the wonton wrappers covered with a damp kitchen towel.
  • Lay a wrapper like a diamond, add about 2 teaspoons filling, moisten the top edges with water, fold into a triangle, press out air, and seal. Dab water on one bottom corner, bring both corners together below the filling, and press to seal. Place on the sheet and cover with a damp towel; repeat with the remaining wrappers and filling.
  • Refrigerate covered if cooking within a couple of hours. To freeze, slide the sheet into the freezer for 1 to 2 hours until solid, then transfer in portions of 8 to labeled zip-top freezer bags.
  • Combine the chicken broth, ginger slices, smashed garlic, soy sauce, and 1/4 teaspoon white pepper in a medium pot. Boil, then reduce to low, cover partially, and simmer for 15 minutes. Taste and add salt if needed.
  • Bring 12 cups water to a gentle rolling boil in a large stockpot. Add about 24 wontons, stir once, and cook 3 to 4 minutes until they float and the wrappers are translucent. Lift out with a spider strainer; repeat with the second batch (add about 2 minutes if cooking from frozen).
  • Fish the ginger and garlic out of the broth with a slotted spoon. Simmer the bok choy for 1 to 2 minutes until crisp-tender and bright green, then turn off the heat and stir in 1 teaspoon sesame oil. Adjust salt or soy sauce to taste.
  • Divide the wontons among six warm bowls (about 8 each), tuck in 1 or 2 bok choy halves, ladle the hot broth over the top, and sprinkle with sliced green onions. Serve right away.

Notes

  • Choose ground chicken thigh for a juicier filling; it has more fat than breast meat and never turns chalky.
  • Stir the filling in one direction only to develop the proteins and get that springy, restaurant-style texture.
  • Chill the filling for 20 minutes before folding; cold filling is firmer and easier to scoop neatly.
  • Do not overfill the wontons — about 2 teaspoons each is the sweet spot, since they expand slightly as they cook.
  • Keep the wrappers under a damp towel while working; dry wrappers crack and refuse to seal.
  • Boil the wontons in a separate pot of water to keep the broth clear instead of cloudy and starchy.
  • Freeze uncooked wontons in a single layer first, then bag them in portions of 8 for up to 1 month; cook straight from frozen, adding about 2 minutes.
  • No Shaoxing wine? Use dry sherry or dry white wine, or leave it out and add an extra splash of soy sauce.
  • Store leftover broth and cooked wontons separately in the fridge (broth up to 3 days, wontons up to 2 days) and reheat the wontons in gently simmering broth for 2 minutes.
  • For extra heat, stir chili garlic sauce into the filling or finish each bowl with chili oil or chili crisp.

Nutrition

Serving: 1BowlCalories: 330kcalCarbohydrates: 34gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 60mgSodium: 1100mgFiber: 2gSugar: 2g
Keyword chicken wonton soup, dumpling soup, freezer wontons, ginger broth, homemade wontons
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