Bronwyn and I had fun making all the wontons. We made all the little cute presents filled with yummy smelling filling. Well, as yummy as raw chicken can smell, but the garlic and ginger, they smelled great. Andy made the soup while I made fried rice, it was wonderful for a cold snow night. It was VERY wonton heavy which my kids really love, so that worked out great!
Chicken Wonton Soup
1 tablespoon sesame oil
1 tablespoon canola oil
3 cloves garlic, minced
1 1/2 tablespoons freshly grated ginger
6 cups low sodium chicken broth
1 1/2 tablespoons seasoned rice wine vinegar
1 tablespoon reduced sodium soy sauce
6 ounces shiitake mushrooms
3 baby bok choy, coarsely chopped
2 green onions, thinly sliced
For the Chicken Wontons:
8 ounces ground chicken
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon oyster sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1/4 teaspoon white pepper
36 2-inch won ton wrappers
In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.*
Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions.
Stir in wontons until cooked through, about 2-4 minutes.
Serve immediately.
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