Wonton, which translates to ‘swallowing a cloud’, is a great way to describe how light these dumplings are. Ground chicken, green onions and flavorings are mixed together then wrapped in wonton wrappers then cooked in a delicious broth for a light and healthy soup.
Napa cabbage is traditional in wonton soup, but I like to use bok choy because it gets greener when it cooks which makes this soup very eye-catching and bright.
The key to making the wonton assembly go quickly is to have everything lined up around your work area. Wonton wrappers, the chicken filling and a small bowl of water.
*I’ve had many questions asking if the chicken should be cooked before adding to the food processor, the answer is no. The raw chicken is blended with the wonton filling ingredients and then cooked in the wonton, in the soup.
The wontons come together very quickly once you get the hang of making them. I like to lay out as many wonton wrappers that will fit on my board. In this case I was making them in batches of 6.
As you can see in the pictures, they come together in 5 steps:
1. Spoon a teaspoon of chicken mixture into the center of a wonton wrapper.
2. Dip a finger in the water and wet the top and right edge of the wonton wrapper
3. Fold the bottom left corner over the filling to meet the top right corner (this can be reversed if you are left handed).
4. Pinch so all the air is out and the wonton wrapper is tight around the filling.
5. Then take the right and left corners and bring them around to meet at the bottom, wet one corner to help them stick.
*This recipe makes a lot of wontons, you can freeze whatever you don’t use.
To freeze, put the unused wontons in a ziploc bag, in a single layer. Put the bag flat in the freezer and then just pull out however many you need, when you need them.
- 1 pound boneless skinless chicken breast chopped into large pieces or ground chicken
- 1 medium green onion scallion, finely chopped
- 1/4 teaspoon soy sauce
- 1/2 teaspoon rice wine
- 1 teaspoon fresh ginger peeled and chopped finely
- Small pinch of salt
- Small pinch black pepper
- 1/4 teaspoon fine sugar
- 30 wonton wrappers
- 6 oz baby bok choy
- 3 cups chicken stock
- 1 green onion cut on diagonal scallion
- 3 very thin slices of ginger
- 1/8 teaspoon sugar
- 1/8 teaspoon soy sauce
- Pinch of white pepper
- 1/4 teaspoon of sesame oil
- To a food processor, add the chicken, chopped green onion, soy sauce, rice wine, ginger, sugar and pepper.
- Pulse until the meat is ground and comes together in a ball.
- If you are using ground chicken add all the above ingredients to a bowl and mix well.
- On a clean surface or cutting board, arrange the wonton wrappers.
- Have a small bowl of water nearby.
- Spoon 1/2 teaspoon of of the chicken mixture into the center of each wonton.
- Wet a finger in the water and wet 2 edges of the wonton.
- Fold the opposite corner to meet the wet edge to make a triangle.
- With the wet corner facing away from you, bring the left and right corners around to meet at the bottom, press together. Use water to help them stick.
- Set aside.
- Bring a saucepan of water to a boil.
- Cook the the bok choy for 2 minutes in boiling water, remove and set aside.
- Drain the water.
- In the same saucepan, add the chicken broth, ginger, sugar and pepper and simmer.
- Add wonton and simmer for 3 minutes.
- Add the bok choy back into the soup.
- Serve and garnish with green onions and a splash of sesame oil.