cozy, comforting, and better than take-out
I try to make a large pot of chicken stock every week or two. From there, the meal options are endless. Chicken soup, matzah ball soup, use of the stock in many, many different recipes. One night, the family members were craving chicken wonton soup. I came up with a recipe for wonton wrappers and filling and the results were fantastic.
1. wonton dough
- 2 cups all purpose flour (extra flour as needed)
- 1/2 tsp salt
- 1 egg
- 1/4 to 1/2 cup water (as needed)
2. wonton filling
- 1 lb minced chicken breast
- 2 scallions, finely chopped
- ¼ cup fresh cilantro, minced
- 1 tablespoon soy sauce
- ½ teaspoon kosher salt
- ½ teaspoon fish sauce (sub with rice vinegar and soy sauce if needed)
- ¼ teaspoon toasted sesame oil
- 1 scallion, chopped for garnish
- fresh cilantro chopped for garnish
3. chicken soup (either homemade or store-bought)
1. wonton dough prep
- Mix 1/4 cup of water to the egg and beat gently.
- Mix the salt and flour together.
- Create a well in the center of the flour and salt mixture and pour the egg and water mixture into it.
- Mix together and add remaining water as needed (I typically need 1/2 cup of water).
- Knead the dough into a round ball, until it is pretty smooth (a few minutes).
- Place the dough in a large bowl, cover with a damp cloth and let it rest for 1 hour.
- Cut the dough into quarters.
- Place one of the quarters on a well-floured surface and roll out with a rolling pin until very thin.
- Cut the dough into squares.
- If you are stacking the squares make sure to flour the sides to prevent them from sticking to each other.
- Repeat with each of the remaining quarters.
- If you are not using the dough right away, store it in the fridge with plastic wrap.
2. wonton filling prep (this one is easy!)
- mix all ingredients listed in wonton filling list together with minced chicken
- Prepare a baking sheet or plate with parchment paper.
- Place as many squares as you can fit on the parchment paper.
- Spoon a small amount of filling into the center of the square (not too much as it will make sealing the dough difficult).
- Place a bowl of water next to your work station.
- Wet the left vertical side and the bottom horizontal side of the square.
- Fold the opposite side over to have the dry sides meet the wet ones, making a triangle Seal the edges together and make sure no filling is coming out.
- Wet two opposite corners of the triangle and pinch them together.
- Repeat for all remaining wrappers.
- Bring a large pot of water to a boil.
- Gently slide prepared wontons in batches of (8-10) at a time into the boiling water, add 1/2 cup cold water and stir gently once or twice while water returns to a boil.
- Cook for 5 minutes. Wontons will float to the top. Remove with a slotted spoon – if you cut one open the chicken should not be pink any longer.
- Repeat with remaining wontons (remember to add 1/2 cup cold water to the boiling pot of water when adding wontons to be cooked).
4. ready to serve
- Add the cooked wontons into hot soup broth.
- Garnish with fresh cilantro and chopped green onions.