Chicken Wonton Soup
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5
66 reviews
Excellent
Chicken Wonton Soup
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Chicken Wonton Soup includes homemade wontons filled with a seasoned chicken mixture paired with Napa cabbage and shiitake mushrooms in a savory broth. The filling combines ground chicken, ginger, scallions, soy sauce, Shaoxing wine, oyster sauce, sesame oil, and seasonings. The wontons are formed using wrappers and cooked in broth, served with flavorful stock for a comforting soup rich in umami and tender textures.
Description
Chicken Wonton Soup features wontons filled with a mixture of hand-chopped chicken breast or thighs combined with minced ginger, scallions, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, and white pepper, seasoned carefully for depth. Napa cabbage and shiitake mushrooms, caramelized to enhance sweetness and texture, are also mixed into the filling or used in the broth.
The wontons are shaped using traditional wrappers, sealed, and cooked in broth or water, producing tender parcels of savory filling. The accompanying broth can be homemade chicken or chicken/pork stock, or quickly improvised using wonton cooking water seasoned with soy sauce, sesame oil, white pepper, chicken powder, and scallions for authenticity.
This recipe yields 6-7 dozen wontons, suitable for large gatherings or freezing for future meals. The soup is warming and balances the flavor of the succulent chicken filling with aromatic broth and vegetables.
Presoaking dried shiitake mushrooms and salting the cabbage before squeezing out their moisture concentrates flavor and improves texture. Caramelizing mushrooms before mixing enhances umami. Using fresh or dried mushrooms and varying chicken cuts provides some flexibility.
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Ingredients
- 12 ounces Napa cabbage
- 3/4 teaspoon salt
- 10 shiitake mushrooms (fresh or dried; 6 oz./170g fresh or 1.5 oz./42g dried)
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 pound chicken breast or thighs or ground chicken; boneless skinless
- 2 teaspoons ginger (finely minced)
- 1/4 cup scallions (finely chopped)
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Shaoxing wine (or dry sherry cooking wine)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 5 teaspoons chicken powder (or 1-2 teaspoons bouillon paste)
- 2 tablespoons water (preferably from soaking the mushrooms or salting the cabbage)
- 2 packages wonton wrappers (about 75-80 wrappers total)
Instructions
- Wash the napa cabbage clean and shake off any excess water. If using a food processor, tear the leaves up and pulse them into small pieces (take care not to mince the napa cabbage). If hand-chopping them, slice the leaves thinly lengthwise and then finely chop them going the other way. Transfer to a bowl and mix in ¾ teaspoon salt. Set aside for 30 minutes while you prepare the other ingredients (but no more than 30 minutes). After 30 minutes, squeeze the napa cabbage dry and save the water.
- Pre-soak the mushrooms if using dried shiitake mushrooms (then squeeze any water from the mushrooms and reserve the soaking liquid––if using fresh mushrooms, skip this step). Remove the mushroom stems and dice them into ½” cubes.
- Heat 3 tablespoons oil in a wok or pan over medium high heat, and cook the mushrooms for about 5-8 minutes until caramelized. Turn off the heat and leave the mushrooms to cool.
- Now hand-chop the chicken by using our method for grinding meat without a grinder. This allows you to choose whatever cut of chicken you like (breast or thighs) and get a better texture than conventional ground meat. If you’d like to skip this step, you can also use ground chicken.
- Time to make the filling: combine the chicken, napa cabbage, cooked mushrooms (with any oil left in the pan), ginger, scallions, light soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, chicken powder, and 2 tablespoons of liquid from either soaking the mushrooms or salting the cabbage (if you have neither, just use water).
- Using a rubber spatula or pair of chopsticks, stir the mixture in one direction for 10 minutes, longer if needed, until the filling is well combined and sticky, like a paste.
- Prepare a large sheet pan lined with parchment paper and get a small bowl of room temperature water. Lastly, bring a small pot of water to a boil, so you can taste test a couple wontons.
- To assemble the wontons, take your square wonton wrapper, wet your finger, and dab one side of the square with water. Add 1-2 teaspoons of filling in the center, and gently fold the wrapper in half. Seal on all sides. Using your finger, brush another dab of water on one corner (of the filling side), and gently overlap the two corners of the rectangle by pressing them together. Place on the parchment-lined sheet pan.
- Make one more wonton, boil, and taste test the two samples (we find that tasting two, and not just one, helps us get a better feel for the flavor and adjust seasoning more accurately). Make adjustments to taste before proceeding to make the whole batch.
- To cook the wontons, boil water in a pot, and add the wontons (fresh or frozen, but never defrosted wontons). To prevent the wontons from sticking to the bottom of the pot, stir the boiling water gently so the water is moving when you add in the wontons. Cook uncovered for abou 5 minutes using medium heat. If necessary, add ½ cup cold water if the water is boiling too vigorously. This helps manage the starch levels in the water. The wontons are done once they float to the surface and turn slightly plump. (Cooking frozen wontons takes longer, about 8 minutes.)
Notes
- This recipe makes 6-7 dozen wontons, ideal for serving large groups or freezing leftovers.
- Preparing broth ahead, such as homemade chicken or chicken/pork stock, enhances soup flavor, though a seasoned cooking water can be used as a quick alternative.
- Season the broth with light soy sauce, sesame oil, white pepper, chicken powder or bouillon, and chopped scallions for authentic finishing touches.
- Soaking dried shiitake mushrooms before use and salting Napa cabbage to release water improve texture and concentrate flavors in the filling and broth.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
38g
(13%)
Protein
17g
(34%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
35mg
(12%)
Sodium
865mg
(36%)
Potassium
355mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
155IU
(3%)
Vitamin C
10.2mg
(11%)
Calcium
60mg
(6%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 865mg | 36% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
66 reviews
Excellent
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