25-Min Chicken Wonton Soup Recipe
Chicken Wonton Soup is a light and comforting soup with juicy chicken wontons, tender bok choy, and a savory broth.
Ingredients
For the infused water
- 3 slices ginger
- 1 stalk scallions
- 1 cup warm water
For the wontons
- 1 pound ground chicken
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine
- 1 tablespoon cornstarch
- 3 tablespoons scallions
- 24 sheets square wonton wrappers
- 1 cup water, for sealing
For the soup
- 6 cups chicken stock
- Pinch of salt
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Pinch of white pepper
- 5 medium Shanghai bok choy, halved
Instructions
- To make the infused water, in a bowl, combine the ginger, scallions, and warm water, mix gently to release the flavor, then remove the solids and set the infused water aside.
- To make the filling, in a bowl, add the chicken and sprinkle in the salt first, then mix until absorbed. Add the white pepper, soy sauce, oyster sauce, rice wine, and cornstarch, and mix well. Gradually add the infused water in two parts, mixing in one direction until fully absorbed, then stir in the scallions until combined.
- To fill the pastry bag, transfer the filling into a pastry bag or zip-top bag and cut a small opening at the tip.
- To wrap the wontons, place a wonton wrapper in your hand, pipe the filling into the center, brush the edges lightly with water, then pinch and seal. Repeat with the remaining wrappers.
- To make the broth, in a pot over high heat, bring the chicken stock to a boil, then season with the salt, soy sauce, sesame oil, and white pepper.
- To cook the bok choy, in a pot over high heat, bring water to a boil, blanch the bok choy for about 30 seconds, then remove and set aside.
- To cook the wontons, in the same pot over medium heat, bring the water back to a gentle boil, add the wontons and stir gently, cook for 2 minutes, pour in 1 cup of cold water, then cook for another 2 minutes until the wrappers are translucent and the filling is fully cooked.
- To serve, transfer the wontons to bowls, ladle in the hot broth, and top with the bok choy.
Video
Notes
- Infused water adds flavor: Ginger-scallion infused water keeps the filling juicy and gives it a light, aromatic flavor.
- Mix in one direction: This helps the filling absorb the liquid and gives it a smoother, more tender texture.
- Use a pastry bag for speed: This keeps the filling neat and makes wrapping much faster.
- Seal well: Make sure the edges are sealed properly so the wontons don’t open while cooking.
- Add cold water while boiling: Pouring in a cup of cold water helps the wontons cook more gently and prevents them from breaking.
- Protein swap: You can replace the ground chicken with ground pork, shrimp, or a mix, depending on what you enjoy.