- This topic has 1 reply, 1 voice, and was last updated January 20, 2019 at 6:43 pm by .
- January 20, 2019 at 6:43 pm #395699
Vegetable and Chicken Wonton Soup
2 tbs olive oil
1 onion, blended or finely minced
1 tbs freshly grated ginger
1 clove garlic, grated
1 lb ground chicken
1/4 tsp salt
48 square wonton wrappers
10 cups water
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 tbs red wine vinegar
1/2 tsp red pepper flakes
16 crimini mushroom caps, sliced
4 carrots, sliced into rounds
1 cup frozen, shelled Edamame
5 scallions, sliced (optional)
Heat a medium pan over medium-high heat. Heat oil until shiny and swirl to coat the pan. Sauté the onion, ginger, and garlic for about four minutes. Transfer to a large bowl.
Add ground chicken and salt to the onion mixture. Stir well.
Set out a brush, shallow dish with water, and a lined baking sheet at your workstation. Working with one wonton at a time, spoon 1/2 tbs of the chicken mixture into the center of the wonton wrapper. Brush the sides with water and fold into a triangle, tip pointing away. Slide fingertip along the edges to seal, then roll the bottom of the wrapper towards the edge. Grab the left and right side and pull down to bring them together. Pinch to keep the edges together and form a flower bud shape. Can also just leave each piece in a triangle shape. Keep the rest of the wontons covered to avoid drying out while working.
Combine water, salt, pepper, red wine vinegar, and red pepper flakes in a large pot. Bring to a boil, then lower heat to a simmer.
Add mushrooms, carrots, Edamame, and dumplings. Bring to a simmer and let cook for 20 min. Serve sprinkled with sliced scallions, if desired. Serves 12
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