Delicate chicken-filled wontons floating in a clear, aromatic broth seasoned with ginger, sesame oil, and white pepper. Each wonton is wrapped in a silky-thin wheat skin that gives way to a juicy, well-seasoned filling.
Ingredients
300g ground chicken
100g shrimp, finely chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing wine
1 teaspoon fresh ginger, grated
2 green onions, finely chopped
1 packet wonton wrappers (about 40)
1.5 liters chicken stock
1 teaspoon white pepper
Baby bok choy for serving
Instructions
1Combine ground chicken, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, grated ginger, and green onions in a bowl, mixing in one direction until the filling becomes sticky and cohesive.
2Place a teaspoon of filling in the center of each wonton wrapper, moisten the edges with water, fold into a triangle, then bring the two bottom corners together and press to seal into the classic wonton shape.
3Bring chicken stock to a gentle boil with white pepper and a splash of sesame oil, adjusting seasoning with soy sauce to taste.
4Blanch baby bok choy in the broth for one minute, then remove and set aside in serving bowls.
5Gently lower wontons into the simmering broth in batches, cooking for four to five minutes until they float to the surface and the wrappers become translucent.
6Divide wontons among bowls with bok choy, ladle hot broth over top, and finish with a drizzle of sesame oil and sliced green onions.
Did You Know?
The word wonton means swallowing clouds in Cantonese, referring to how the delicate dumplings float and billow in the broth like clouds in the sky. Traditional Cantonese wonton wrappers are made extra thin to enhance this cloud-like effect.