Chicken Wonton Soup Recipe

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In ancient times wontons actually looked just like dumplings, but from the Tang Dynasty they became distinguished by two different names and their own characteristics. A wonton wrapper is a square shape, while a dumpling wrapper is round. Wonton wrappers are also thinner than dumpling wrappers. The stuffing in wontons can be minced chicken, pork, shrimp, or vegetables.

According to the legend, during the Han Dynasty groups from a nomadic tribe called Xiongnu always harassed the northern frontier and its people. Within the tribe, two brutal leaders were infamous, one named Hun, and the other named Tun, which sounds like the word wonton in Mandarin, huntun.

So people made wontons out of these villains—they minced their meat, wrapped them in wrappers, cooked them and ate them up. What a smart and voodoo way to treat the villains!

But truly if this legend is true, I think the people back then were just really helpless, and wished to have their peaceful lives back. Ok, that was a fun journey back to the Han Dynasty, and now let’s cook our chicken wonton soup!

Chicken Wonton Soup Recipe

Ingredients:
24 wonton sheets

For the stuffing:
8 ounces chicken, minced
1 egg
2 tablespoons Chinese mushrooms, minced
2 tablespoons carrots, minced
1 tablespoon cilantro, minced
1/4 teaspoon salt
1/2 teaspoon sugar
2 teaspoons light soy sauce
A pinch white pepper
A dash sesame oil
2 teaspoons cornstarch and 2 tablespoons water

For the broth:
2 cups chicken broth
2 tablespoons scallions, minced
Pinch of salt
Pinch of white pepper
½ teaspoon soy sauce
¼ teaspoon sugar
A dash of sesame oil

Instructions

1. Combine all the ingredients for the stuffing. Mix in a circular motion until everything is blended together perfectly.

2. Place a teaspoon of filling in the center of a wonton sheet. Dip your index finger in water and brush a little water on the edges of the wrapper. When the edges are moist, fold the wrapper in half to create a rectangle shape. Fold the sides inward so that they overlap. Wet the portion where the sides meet. Pinch to close and seal.

3. Boil 2 cups of chicken broth, add all the seasonings, then add the wontons and cook for about 5 minutes until they are completely cooked.

Special thanks to Chef Luo & Radiance Fine Asian Cuisine
208 E 50th St
New York, New York 10022
(212) 888-8060
http://www.radiancenyc.com

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10 Comments
  1. Francine says

    Thank you for your recipe. I will be trying this week. My chicken is frozen right now. I also want to try egg rolls and spring rolls. I actually would love to learn to cook a full Chinese meals. Sweet and sour chicken balls, noodles, chicken fried rice, beef and broccoli. Etc.

    Thank you again

    Francine

    1. CiCi says

      Thank you for your comment and loving the recipes here! Happy cooking and eating! 🙂

  2. Aram says

    Hi,

    I will make this soup soon (I reall really love it). But, I have a question… What’s the name of that green and white vegetable?

    By the way, your soup looks really delicious.

    Thanks a lot .

    Best regards.

    Aram.

  3. Nancy says

    Hi CiCi…loved your video, and the history. Do you have a Nutritional breakdown of your recipe? If not, would you know where I could find this information? I have chronic health issues, so I am trying different cuisines, in order to give myself a variety of foods to choose from and make. I love that most Asian dishes are quite basic, but with a variety of herbs and spices,to elevate something simple to something more.
    I have subscribed to your blog, and am eager to enjoy your recipes and little bit of history. Thank you CiCi.

  4. Shirley Daratany says

    I made this twice this week already. Delicious.

  5. Joan Johnson says

    Hi Cici, can you use cabbage leaves to wrap also?

  6. Bob McCormick says

    Looks delicious and I will try this soon. Did you cook the other accompanying vegetables along with the wonton soup or separate?

  7. JEANNE MONROE says

    Hi, this wonton soup sounds amazing! This is my first time at your site, but am anxious to see more of your recipes. This recipe sounds much more flavorful than the 1st one I was going to try. I see layers and layers of flavor here!! 🙂 Thanks!!

  8. karen ryan says

    cici,
    i don’t see when you added the bok choy and carrots to the broth. At what point do you add it. Thanks, karen

  9. Shasta says

    Just made this after seeing you do it on YouTube. Sooooo tasty!!! Going to try a veggie version next

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