CHICKEN WONTON SOUP

What is more inviting than a bowl of hot steaming wonton soup? It is easier to make than you think, and perfect to freeze anytime you want a quick bowl in under 20 minutes. This really excels in homemade chicken stock, but if you don’t have any, try to find a good, high quality brand. I like to add in spinach, baby bok choy, scallions, and chili oil for a little kick!

For the wontons:

1 pound ground chicken 

1 teaspoon finely grated ginger 

2 green onions, thinly sliced, plus some for garnish

2 teaspoons soy sauce

1 and 1/2 teaspoons toasted sesame oil 

1/2 tsp salt

Ground pepper

30 square wonton wrappers

For the soup:

8 cups chicken stock, preferable homemade 

Spinach 

Scallions 

Soy Sauce and toasted sesame oil, to taste

Chili oil, optional

DIRECTIONS

  1. Combine the chicken, ginger, green onions, soy sauce, sesame oil, salt and pepper in a bowl.

  2. To form your wontons, place a few of your wontons on a work surface. Fill a little bowl with water and set aside. Place a heaped teaspoon of the filling into the center of each wrapper. Using a dampened finger, rub around the edges of the wonton. Fold the dough diagonally over and pinch the edges together to form a wide triangle. Bring the two lower corners in towards each other and pinch to seal.

  3. Heat your stock in a stock pot.

  4. Bring a pot of water to a boil. Gently drop your wontons into the boiling water and cook for 3 minutes. (You can also just add to stock, but I like to do separately.)

  5. Add wontons and spinach to the stock. Allow to heat through for one minute.

  6. Serve to taste, a little soy sauce, toasted sesame oil, leftover scallions, and chili oil, if desired.

To Freeze: Dust with cornstarch and freeze on a sheet pan. Once frozen, transfer to a container of choice.

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