Chicken Wontons (& Quick Wonton Soup)
- Ready In:
- 55mins
- Ingredients:
- 17
- Yields:
-
60 wontons
- Serves:
- 6
ingredients
-
for wontons
- 60 whole wheat dumpling wrappers
- 453.59 g lean ground chicken or 453.59 g ground lean pork
- 2 shallots, finely chopped
- 2 scallions, finely chopped
- 4 shiitake mushrooms, roughly chopped
- 2 garlic cloves, peeled and minced
- 12 water chestnuts, chopped
- 8-10 shrimp, cut into pieces
- 14.79 ml gingerroot, grated
- 2.46 ml pepper, black
- 88.74 ml soy sauce, plus more
- soy sauce, for garnish
- 5676.0-7568.0 ml salt water, for cooking
-
For wonton soup broth
- 4 inch gingerroot, peeled, sliced
- 3 shallots, sliced
- 1587.57 g chicken broth
- 59.14 ml fresh cilantro, minced
directions
-
for wonton soup broth :
- Simmer broth, ginger & shallots gently. Do not add cilantro until serving broth with dumplings.
- Wet a paper towel and place it over the dumpling/wonton wrappers to keep them moist.
- Place the ground chicken, shallots, scallions, mushrooms, garlic, water chestnuts, shrimp, ginger, salt and pepper in a large bowl and stir to combine.
- Add the soy sauce and stir again.
- Bring the salted water to a boil.
- Peel off a dumpling wrapper and place 1 tablespoon of filling in the middle of the wrapper.
- Moisten the edges of the wrapper and fold into a crescent or scrunch up into a teepee if planning to use in wonton soup.
- Press down on the edges with the tines of a fork if making crescent shape.
- Repeat this process with all the wrappers, making sure not to overlap the dumplings on the plate or they will stick together.
- In batches, place the dumplings in the boiling water and cook. When they float to the surface, they are finished.
- Remove wontons with wire skimmer or slotted spoon. Serve on plates with soy sauce or place in a broth and serve in broth as a soup. Makes about 60 wontons.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>