S1Ep75-Chicken Spinach Wonton Soup 菠菜雞肉雲吞湯

chicken breast

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey is leaner, while chicken thighs are often less expensive.

wontons

🥗Healthier: rice paper

💰Cheaper: dumpling wrappers

Rice paper is lower in calories, while dumpling wrappers are more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth is healthier, while vegetable broth can be less expensive.

Blanch spinach and squeeze out the water until wilted, then cool it in cold water.

Remove excess moisture from the spinach by rolling it in a dish towel and squeezing.

Chop the spinach and place it in a bowl with ground chicken.

Mince ginger and add to the bowl with chicken and spinach.

Add seasoning salt, white pepper, sesame oil, Xiao Xin wine, and cornstarch to the mixture and mix well.

Let the filling sit and marinate for 15 minutes.

Slice green onions for later use.

Prepare egg wash using the egg to seal the wontons.

Line a tray with wax paper or foil for the wrapped wontons.

Take a wonton wrapper, add about a teaspoon of filling, fold it over, pinch the ends, and seal with egg wash.

Wrap the wontons by folding over twice and pinching both ends together, ensuring not to overfill.

Cook 12 wontons in boiling water, reducing heat to medium to avoid dissolving the wrapper, for about 7 minutes.

Add green onions and seasoning salt to simmering chicken stock for flavor.

For broth, dilute store-bought chicken broth 50/50 with water and add crushed ginger and green onions for flavor.

If there's leftover filling, roll it into meatballs and cook simultaneously.

Slice any extra wrappers into strips to make noodles.

Once wontons float to the top after 7 minutes, they are done and can be served.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens