25-Min Chicken Wonton Soup Recipe—Make Like a Pro at Home!

chicken

🥗Healthier: turkey

💰Cheaper: ground pork

Turkey is leaner, while ground pork is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for a healthier profile.

In a bowl, add ginger and scallions to warm water and mix until flavors are released, then remove ginger and scallions.

In a large mixing bowl, add ground chicken and salt, and mix until chicken absorbs the salt.

Add white pepper, soy sauce, oyster sauce, rice wine, and corn starch to the chicken mixture.

Add half of the infused water and mix well, then add the rest and mix again.

Add scallions to the filling and combine.

Place a pastry bag in a glass and fill it with the filling, tie the opening and cut the tip.

Brush water around the edges of a wonton wrapper, place the wrapper on one hand, and squeeze filling into the center, then pinch and seal the wonton.

Alternatively, add water around the edges of a wonton wrapper, squeeze filling from the pastry bag into the center, bring one corner together, and pinch and seal.

In a pot over high heat, bring unsalted chicken stock to a boil, seasoning with salt, soy sauce, sesame oil, and white pepper, then set aside.

In another pot over high heat, bring water to a boil and blanch Shanghai pak choy for about 30 seconds, then remove.

In the pot over medium heat, bring water back to a boil, add the wontons, stir gently, and boil for about 2 minutes.

Pour about 1 cup of room temperature water into the pot to prevent wontons from breaking apart, then cook for another 2 minutes until translucent and fully cooked.

Scoop wontons into a bowl, add soup and Shanghai pak choy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens