Wonton Recipe

Prepare filling

In a medium bowl combine 1 cup ground chicken, 1/2 cup finely chopped green onions, 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper and 1 tsp cornstarch. Mix gently until ingredients are evenly incorporated but avoid overworking the meat. Stir in the lightly beaten egg to bind the mixture.

Portion filling

Cover the bowl and refrigerate for 10 minutes to let flavors meld (optional). Prepare a small bowl of water for sealing wrappers. Place one wonton wrapper on a clean surface, spoon about 1 teaspoon of filling into the center of each wrapper. Be careful not to overfill — about 1 tsp yields a neat wonton.

Fold wontons

Dip finger in water and lightly moisten the edges of the wrapper. Fold wrapper in half to form a triangle, press edges to seal and remove air. For a classic purse shape: bring the two opposite corners of the triangle together, overlap slightly and press to seal, optionally twist once to secure. Repeat until all filling is used (about 30 wontons). Keep finished wontons covered with a damp towel to prevent drying.

Prepare broth

In a large pot combine 6 cups low-sodium chicken broth and 1 cup water. Bring to a gentle simmer over medium heat. Add 1 tbsp light soy sauce, 1 tsp rice wine (optional), 1/2 tsp salt and 1/8 tsp white pepper. Taste and adjust seasoning — the broth should be light and savory.

Cook wontons in broth

When broth is gently simmering, carefully add wontons in batches so they don’t stick together. Stir gently once to prevent sticking. Wontons will sink then float when cooked — cook each batch about 3 to 4 minutes after they float, until filling is cooked through (internal temperature of chicken should reach 74°C / 165°F).

Add greens

If using spinach or baby bok choy, add the greens to the simmering broth for the last 1 to 2 minutes of cooking so they wilt but remain bright.

Finish and serve

Ladle wontons and broth into serving bowls. Garnish with sliced green onions and a few drops (1/2 tsp) of sesame oil per bowl. Offer chili oil or chili crisp at the table to taste. Serve immediately while hot.