Wonton Soup

  • 11 Nov - 17 Nov, 2017
  • Mag The Weekly
  • Cookery


For wontons:

· 2/3 lb. ground chicken

· 2tsp soy sauce

· 2tsp chives, thinly sliced

· 1tsp rice vinegar

· 1tsp cornstarch

· 1tsp ginger, grated

· 1 garlic clove

· ½ tsp crushed red pepper flakes

· ½ tsp sesame oil

· 1 package square wonton wrappers

For soup

· 4 cups chicken stock

· 2-inch piece of peeled ginger

· 2tsp soy sauce

· 2 garlic cloves, smashed

· ¼ tsp sesame oil

· 2tbsp green onions, sliced, for garnish


In a large bowl, mix chicken, soy sauce, chives, vinegar, cornstarch, ginger, garlic, red pepper flakes and sesame oil until fully incorporated. Using your finger, wet the edges of wonton wrapper with water. Place half a tablespoon of chicken filling in the centre of the wonton wrapper. Fold wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled. Bring all soup ingredients to a boil. Simmer on low heat for about 10 minutes then remove ginger and garlic cloves and bring it back to a boil. Lower in wontons and cook for 10 minutes more. Serve into bowls and garnish with green onions.