Monday, March 4, 2013


The name won ton means swallowing a cloud and this wonton
floating in chicken broth does look light as a cloud.
I have had wonton soup on occasion at a local Chinese restaurant
and decided to try making it at home with one change.

Most wonton soup recipes call for ground pork but
substituted ground chicken because that is my preference.
The chicken comes in packages that are almost 1 pound and
rather than take out ¼ pound I used the whole amount in wontons.
It made about 30!

After the ground chicken is mixed with the seasonings, round it up
into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Place a small amount of meat in the center of a wonton wrapper;
moisten the edges with beaten egg.

Wonton wraps come in this type of packaging.

After they are folded in half, the outside corners are brought
together and sealed.

These wontons were thought to look like a nurse's cap
and that is indeed what the caps looked like when I was young.
At this point the wontons can be frozen in single layers on a
cookie sheet.  After they are frozen, pack into plastic bags.

As the wontons simmer in water they take on some interesting
cloud-like shapes.

Some recipes simply serve wontons in chicken broth with green onions for
garnish.  I chose to add carrots and bok choy for a colorful and tasty
version of chicken wonton soup.  My son-in-law loved the soup!  
My daughter would substitute spinach for the bok choy which
sounds like a good idea! Either way, the soup is delicious.


3/4 lb. ground chicken
1 tbsp. green onion
1 tbsp. rice wine
1 tsp. brown sugar
2 tsp. soy sauce
½ tsp. cornstarch
1 garlic clove, minced
1 tsp. chopped fresh ginger root
(or ¼ tsp. ground ginger)

In a large bowl, combine ground chicken with remaining ingredients; mix well.
Cover with plastic wrap and refrigerate 30 minutes for flavors to blend.

25 to 30 wonton wrappers
1 egg, lightly beaten

Place about 1 teaspoon filling at the center of wonton wrapper.
Moisten all 4 edges with beaten egg, fold one corner over to the opposite corner
to make a triangle.  Press edges firmly together to seal.
Bring left and right corners together so they overlap; moisten with egg
and press together.  Continue until all chicken filling is used.
At this point, uncooked wontons can be frozen in single layers on
cookie sheet lined with parchment paper.  After wontons are frozen,
pack into plastic bags.  When ready to use, do not thaw but simply drop
them into boiling water to cook as follows.

Boiling the wontons:
Bring large pot of water to boil; add wontons making sure they have enough
room to move around freely.  Allow to boil for about 8 minutes, until the filling
 is cooked through.  Remove from pot with slotted spoon.

Chicken stock, preferably homemade
baby bok choy
chopped green onion

For 4 servings of wonton soup, bring 3 cups chicken stock to boil.
Add 1 cup sliced steamed carrots  and 3 heads steamed bok choy to soup.
Ladle into soup bowls, allowing 4 to 5 won tons per person.
Garnish with green onion.

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