It’s finally soup weather! Yay! I made this last night for dinner using ground chicken for the filling, just like my Mom did. It’s very common to use ground pork for wontons, but my Mom would always use chicken for a healthier option, and of course, I do the same.
This soup is actually easier to make than it seems. I promise you, once you have your pantry stocked with all the seasonings, it won’t seem as overwhelming. All the fresh ingredients can be found at any Asian grocery store. Aside from a time it takes to wrap each wonton, everything else just goes in the pot.
I ended up enjoying this soup over three days, and I even gave some away to Steel and a coworker! I’d say it makes about 8-12 servings, easily. Feel free to cut the recipe in half if you don’t want that much.
FOR THE WONTONS
1 pack wonton wrappers
2 lbs ground chicken (half for the wontons, half for the broth)
1 clove garlic (minced)
1/2 onion (chopped)
1/4 cup green onions (chopped, taken from the bunch needed for the broth)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp fish sauce
1/4 tsp cracked pepper
FOR THE BROTH
6 qt water
1 pkg bok choy
4 carrots (1 inch cuts, keep 1 one uncut)
1 daikon (1 inch cuts, keep half of it uncut)
1/2 onion (as is)
1 bunch green onions (chop the leaves & keep 3 inches of the root whole)
1 bunch cilantro (chopped)
1 tsp salt
1 tbs fish sauce
1 tbs sesame oil
1/2 tsp cracked pepper
1/2 tbs dried chili flakes (optional)
2) Fill a soup pot with 6 qts of water, 1/2 an onion, 1 whole carrot cut in half, half a daikon, a handful of green onion roots, and all the seasonings: salt, pepper, fish sauce, sesame oil. Keeping the veggies in large pieces prevents them from getting too mushy. These pieces are needed from the start to sweeten the broth. Bring it to a boil. While you wait for the water to boil, start wrapping the wontons.
3) Get a small bowl of warm water. Take one wonton wrapper and place a dollop of filling in the middle. Dip two fingers into the bowl of water and wet the perimeter of the wonton wrapper. You’ll need to re-dip your finger a couple times. Pull the corners of the wrapper upwards to and gently squeeze/pinch the top to seal it like a Hershey’s Kiss. Repeat & wrap as many as you can.
4) Once the water boils, use a spoon to drop dollops of your ground chicken mix into the broth. This will create carb-free meatballs & will give the broth its chicken flavor. Let it boil for 5 minutes, then add the carrots, daikon, and green onion roots (save the chopped leaves and cilantro to top your bowl of soup when serving). Turn the heat down to low until the carrots and daikon are soft (about 20 minutes). Add the bok choy last, as they cook fast. Sprinkle chili flakes if you want a little kick. Continue to wrap the wontons between any wait time.
5) Once you get about 20 wontons wrapped, fill another pot with water, sprinkle some salt, and bring it to a boil. This process is similar to cooking pasta. Add the wontons, and give it a gentle stir to keep the wrappers from sticking together. If the water rises too high, reduce the heat to medium. Allow the wontons to cook for 5 minutes, then scoop them out with a strainer. Add another batch of wontons until you have enough to serve/eat (the other wontons can wait until you’re done eating; you don’t have to cook all of them). Likewise, you can continue to wrap them after you eat as well. That’s what I did!
If you want noodles, use the same pot you used to cook the wontons to cook the noodles. Now you’re ready to eat! Place some noodles & wontons in a bowl and pour the broth over it, scooping out some meatballs and veggies.
Top with chopped cilantro & green onions. I like to add a little bit of sa-te chili for a nice kick too! Add more fish sauce or salt to the broth if needed. Dip your wontons in soy sauce & chili. So good!
Perfect for this cold weather! Dedicated, as usual, to my Mommy! I love you!