Chicken Wontons (& Quick Wonton Soup)

From The Washington Times. Dumpling or wonton wrappers are available frozen & fresh in Asian markets. Splurge & get some BBQ pork to cut into thin strips to float in the broth or eat on the side with firey Chinese mustard while you are there.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

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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@Busters friend
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@Busters friend
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"From The Washington Times. Dumpling or wonton wrappers are available frozen & fresh in Asian markets. Splurge & get some BBQ pork to cut into thin strips to float in the broth or eat on the side with firey Chinese mustard while you are there."
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  1. Busters friend
    From The Washington Times. Dumpling or wonton wrappers are available frozen & fresh in Asian markets. Splurge & get some BBQ pork to cut into thin strips to float in the broth or eat on the side with firey Chinese mustard while you are there.
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