Chicken Wonton Soup
A comforting bowl of homemade chicken and shiitake wontons swimming in a fragrant ginger broth, served with a tangy chili-vinegar dipping sauce. This version yields 24 wontons, serving 4 as a main course with 6 wontons per bowl.
A comforting bowl of homemade chicken and shiitake wontons swimming in a fragrant ginger broth, served with a tangy chili-vinegar dipping sauce. This version yields 24 wontons, serving 4 as a main course with 6 wontons per bowl.
Ingredients
30 ingredients- Fat
- 18g
- Carbs
- 40g
- Protein
- 30g
Whole recipe (4 servings): 1800 kcal
- For the filling:
- 450 g ground chicken
- 4 dried shiitake mushrooms, soaked in hot water for 20 minutes, stems removed, finely chopped
- 2 scallions, finely chopped
- 1 tbsp soy sauce
- 2 tsp oyster sauce
- 1 tsp grated fresh ginger
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 1/8 tsp white pepper
- For the broth:
- 8 cups unsalted chicken broth
- 3 slices fresh ginger
- 2 dried shiitake mushrooms, soaked and sliced (optional, for extra flavor)
- 1/2 tsp salt
- For the soup vegetables:
- 200 g bok choy, chopped
- 1 small carrot, julienned
- 2 scallions, sliced
- For the chili-vinegar sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil (or to taste)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- For assembly:
- 24 wonton wrappers
- Freshly ground white pepper, to taste
Method
8 steps- Soak the dried shiitake mushrooms in hot water for 20 minutes until softened. Squeeze dry, remove stems, and finely chop. Set aside.
- In a large bowl, combine ground chicken, chopped shiitake, scallions, soy sauce, oyster sauce, grated ginger, cornstarch, sesame oil, salt, and white pepper. Mix well until sticky. Cover and refrigerate while preparing other components.
- In a large pot, bring chicken broth to a simmer. Add ginger slices and sliced shiitake (if using). Simmer for 10 minutes to infuse. Season with salt. Keep hot.
- Prepare the chili-vinegar sauce: In a small bowl, mix soy sauce, rice vinegar, chili oil, sesame oil, sugar, and garlic. Set aside.
- Fill and wrap wontons: Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center. Moisten edges with water, fold into a triangle, and press to seal. Bring the two bottom corners together and overlap, moistening to seal. Place on a lightly floured tray. Repeat with remaining wrappers and filling. You should have 24 wontons.
- Bring a large pot of water to a boil. Working in batches, add wontons and cook for 5-7 minutes, until they float and filling reaches 74°C/165°F. Use a slotted spoon to transfer to bowls.
- While wontons cook, add bok choy and carrot to the simmering broth. Cook for 2-3 minutes until tender-crisp. Stir in scallions.
- To serve, place 6 wontons in each bowl. Ladle hot broth and vegetables over. Drizzle with chili-vinegar sauce to taste. Sprinkle with white pepper.
Recipe notes
Helpful tips
- For extra flavor, add a splash of soy sauce or sesame oil to the broth before serving.
- Adjust chili oil to your preferred heat level.
- If you can't find dried shiitake, fresh shiitake or other mushrooms work well.
Equipment
- Large pot
- Large bowl
- Small bowl
- Slotted spoon
- Meat thermometer
- Knife and cutting board
- Measuring spoons
Storage
Cooked wontons can be stored in the refrigerator for up to 3 days. Uncooked wontons can be frozen on a tray, then transferred to a freezer bag for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
Additional tips
- Ensure the filling reaches 74°C/165°F. Use a meat thermometer to check. Handle wonton wrappers gently to avoid tearing.
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 450 calories
Fat: 18 g · Carbs: 40 g · Protein: 30 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.