Most days I cook because we need food on the table, but some days I cook to forget everything else. Today was one such day.
I have mentioned before (and even though I run a food blog) cooking is not my first love. Baking is. But today was just the kind of day when I wanted to be in the kitchen. The kitchen- its my me place. Where I can just let go. So I baked and cooked and cooked some more.
This chicken wonton soup was a result of that.
I have been thinking of making wonton soup for a while now, when an acquaintance mentioned about eating it the other day.
I already have arecipe for chicken dumplingsthat I use and have posted before. I slightly changed it to incorporate a few more vegetables, but more or less kept it the same. I made a simple chicken soup in which I let the dumplings cook, instead of steaming them like I usually do. And, it made a perfect meal for the two of us in the afternoon today. Really, what can be better on a cold day than a hot comforting soup to warm your body. So if you are cold today, make this and feel better.
Chicken Wonton Soup
Recipe Type: soup
Cuisine: chinese, indian
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
For the dumplings (this is my go to recipe which I have posted before, but I also mixed in a cup of the following mix- shredded green and red cabbage, broccoli slaw, carrots, kale. Whenever I use veggies like cabbage in fillings without cooking it, I always put them in a bowl, add salt and let sit for 30 minutes. After 30 minutes, I squeeze the water out of the cabbage and then use the squeezed dry cabbage in the filling.)
450 gms ground chicken, squeezed dry
2 inch piece ginger, finely chopped
2-3 green chillies, or as desired
1 small onion, finely chopped
a few sprigs of spring onions, finely choppped
few sprigs of cilantro/coriander, finely chopped
Salt and freshly ground black pepper, to taste
2 tsp fish oil
about 30 wonton wrappers (or you can make your own from scratch. I have provided a link for the recipe for homemade wrappers in the post above)
For the soup:
1 tbsp sesame oil
1 tbsp minced garlic ( I used roasted garlic)
1 tbsp finely chopped fresh ginger
1/4 cup thinly sliced scallions
8-10 cups low sodium chicken broth
1 1/2 cups thinly sliced bok choy
1/2 cup sliced mushrooms
Instructions
In a bowl, mix all the ingredients listed under filling really well. Fill each wonton wrapper with a heaping tsp of filling. (For instructions on how to roll and fill homemade wrappers check the link given in the post above)
In a large saucepan, heat the oil over medium high heat until hot. Add the garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
Add the sliced bok choy and mushrooms to the broth and cook for 2 to 3 minutes.
Gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the chicken filling is cooked through, about 5 minutes. Serve immediately.
