Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here. This recipe is so quick and easy, and the chicken wontons are packed with so much flavor! Nothing beats homemade, right?
4.6 stars (8 ratings)
Ingredients
1tablespoonsesame oil
1tablespooncanola oil
3clovesgarlic, minced
1 ½tablespoonsfreshly grated ginger
6cupslow sodium chicken broth
1 ½tablespoonsseasoned rice wine vinegar
1tablespoonreduced sodium soy sauce
6ouncesshiitake mushrooms
3baby bok choy, coarsely chopped
2green onions, thinly sliced
For the chicken wontons
8ouncesground chicken
2clovesgarlic, minced
2green onions, thinly sliced
1tablespoonoyster sauce
1tablespoonreduced sodium soy sauce
1tablespoonfreshly grated ginger
1teaspoonsesame oil
¼teaspoonwhite pepper
36 2-inchwon ton wrappers
Instructions
In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.*
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.*
Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions.
Stir in wontons until cooked through, about 2-4 minutes.
Serve immediately.
Notes
*The filling in the wontons does not have to be cooked prior to wrapping.*TO FREEZE: Place wontons in a single layer onto a baking sheet; freeze until firm, about 2 hours. Transfer to a Ziploc bag; freeze up to 3 months. To cook from frozen, increase cooking time by 2-3 minutes.