Chicken Wonton Soup Recipe
Chicken wonton soup is a popular Chinese dumpling recipe that combines delicious chicken wontons with a hot soup broth.
Making homemade chicken wonton is easy and effortless. The wontons are made with only four ingredients: ground chicken, shiitake mushrooms, chopped scallions, wonton wrappers and a few seasonings to taste.
Chicken wonton soup is always comforting to enjoy anytime during the day, especially in cold weather. It’s warm, delicious and healthy.
Why This Recipe Works?
This recipe works for busy moms, young professionals and anyone who loves Chinese dumplings. You can easily prepare the meal in 30 minutes from start to finish and the taste is always guaranteed.
All ingredients in this recipe can be found at local grocery stores so you don’t have to go to the special Asian market.
This recipe is also freezer-friendly. Always keep wontons ready in the freezer and make a quick lunch or dinner whenever you want.
Chicken Wonton Soup Ingredients
This homemade chicken wonton soup calls for the following ingredients:
- Dried or fresh Shiitake mushrooms
- Ground chicken
- Wonton wrappers
- Chinese Shaoxing cooking wine. If you can’t find it, use dry white wine instead.
- Soy sauce
- Oyster sauce
- Sesame oil
- Ground white pepper
- Chicken bouillon powder. If you don’t have chicken bouillon powder, use low-sodium chicken broth only for the soup and add salt and white pepper to taste.
- Boiling water
How to Make Chicken Wonton Soup?
Follow the simple step-by-step process below for an authentic taste.
First, purchase wonton wrappers from any Asian grocery stores. They are usually located in the produce department. Next, prepare the filling by combining all the ingredients in a bowl and stirring to mix well. Marinate the filling before use.
Make the chicken wontons by wrapping the filling into square wonton wrappers.
Finally, boil the chicken wontons and serve them with a hot soup broth.
How to Wrap Wonton?
- To assemble, place one wonton wrapper on your palm and add one teaspoon of filling in the center of the wonton wrapper. Wet your finger, dab the edges along one side of the wonton wrapper with water.
- Fold the wonton wrapper in half to become a rectangle. Pinch the sides to seal the filling inside.
- Dab one bottom corner of the wonton wrapper with water.
- Gather two corners of the wrapper with thumb and index fingers on both hands and press down. Make sure the wontons are sealed tight.
For the best result, please follow these tips:
- Always cook one to two wontons to have a taste before start. You can always add more or less soy sauce in the filling for your preference.
- Never wrap the wontons with too much fillings, or they will easily break apart while cooking in the pot.
- This recipe makes around 55 wontons.
Frequently Asked Questions
Place chicken wontons on a parchment-lined pan and freeze for 1 hour until hard. Then transfer the frozen wontons to a plastic bag and store them back in the freezer. They will last up to a month.
Chicken wontons can be served with either chicken broth or a quick and delicious soup without stock. Simply prepare the soup base with chicken bouillon powder, salt, ground white pepper and sesame oil in a bowl and stir well with hot water.
How Many Calories per Serving?
This recipe serves 8 people with just 260 calories per serving.
What to Serve with This Recipe?
Serve this soup with steamed rice, fried rice or noodles. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
Chicken Wonton Soup
A quick and easy Chicken Wonton Soup that takes less than 30 minutes to prepare. This Chinese dumpling recipe adds delicious chicken wontons to savory soup for a hearty meal.
Pre-soak the dried shiitake mushrooms with water for 20 minutes. Squeeze out any water from the mushrooms (if using fresh mushrooms, skip this step) and remove and discard the stems. Dice the mushrooms into small cubes.
Combine the diced mushrooms, ground chicken, and chopped scallions in a bowl; season them with Chinese Shaoxing cooking wine, soy sauce, oyster sauce, salt, sugar, sesame oil and ground white pepper. Stir well with a spatula or a pair of chopsticks. Marinate the filling in the refrigerator for 30 minutes.
Prepare a small bowl of water nearby. Place one wonton wrapper on your palm and add one teaspoon of filling in the center of the wonton wrapper. Wet your finger; dab the edges along one side of the wonton wrapper with water.
Fold the wonton wrapper in half to become a rectangle. Pinch the sides to seal the filling inside.
Dab one bottom corner of the wonton wrapper with water. Gather two corners of the wrapper with thumb and index fingers on both hands and press down. Make sure the wontons are sealed tight. Repeat until the filling is used up.
Prepare the soup by adding the chicken bouillon powder, salt, white pepper and sesame oil to a bowl. Pour the boiling water into the bowl, and stir well.
Bring the water to a boil in a pot. Drop the wontons into the water and stir gently to avoid them sticking together. Cook the wontons without a lid and continue to boil until they float to the top and are cooked through.
Turn off the heat. Drain the wontons with a strainer and transfer them into the soup. Serve immediately.