Chicken Wontons Quick Wonton Soup Recipes

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

CHICKEN WONTON SOUP

Steps:

• 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.

15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY

Steps:

• In a large pot, bring the chicken stock to a boil over high heat.
• Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
• Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
• Enjoy!

WONTON SOUP WITH A KICK

Steps:

• Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
• While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

CHICKEN WONTONS (& QUICK WONTON SOUP)

Steps:

• 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.