Easy Chicken Wonton Soup
Servings: 6
Calories: 263kcal
Ingredients
Wontons
- 48 wonton wrappers
- 1 pound ground chicken
- 1 cup chopped garlic chives (or scallions)
- 1 tablespoon Shaoxing wine (or any dry sherry or rice wine)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 pinch ground white pepper
Soup
- 4 cups low sodium chicken stock
- 1 cup water
- 4 chopped scallions
- 1 teaspoon sesame oil
- 1 pinch ground white pepper
Instructions
- In a bowl, stir together the chicken, garlic chive, Shaoxing wine, soy sauce, cornstarch, 1 teaspoon of sesame oil and a pinch of white pepper
- Set out a baking sheet lined with foil or parchment paper for your finished wontons. Fill a bowl with warm water for sticking the wontons together.
- Working one at a time, place 1 teaspoon of the chicken filling in the middle of each wonton wrapper. Use your finger to brush water along 2 sides of the wonton wrapper, and fold it in half to make a triangle. Make sure the edges of the triangle are secure! Then, fold the edges of the triangle together and use water to hold them together.
- Once you've got all your wontons finished, boil a pot of water. Cook your wontons in the boiling water for about five minutes. (Don't rely on "floating to the top" because we found that a lot of our wontons had air bubbles inside that caused them to float even when not fully cooked.) You'll need to do this in 2 batches, using a slotted spoon to remove the cooked wontons before adding the next batch.
- When the wontons are done cooking, pour the water out of the pot. Add the chicken stock, water, 4 chopped scallions, 1 teaspoon of sesame oil and a pinch of white pepper to the pot and bring it to a boil.
- Arrange the wontons in 6 soup bowls, and pour the hot soup over the wontons.
- Any wontons you don't use can be frozen on a sheet pan. Once frozen, you can transfer them to a freezer bag and store for a couple of months. Having homemade wontons in your fridge, ready-to-to is super convenient!