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Asian Wonton Soup with Chicken | Delicate & Flavorful
(0)
40 min
Under an hour
Knuspr-Küche
Herrlich aromatische Wan-Tan-Suppe mit saftig gefüllten Hähnchen-Teigtaschen, knackigem Pak Choi und feinem Ingwer in einer klaren, wärmenden Brühe.
Preparation method
Prepare the wonton dough
Place the wheat flour and a pinch of salt in a bowl. Gradually incorporate about 120 ml of lukewarm water and knead everything into a smooth, pliable dough. Cover the dough and let it rest for about 20 minutes.
Lightly dust the work surface with cornstarch. Roll out the dough in portions until wafer-thin and cut into square wrappers (approx. 8x8 cm).
Prepare the filling & fold the wontons
Finely chop the spring onions, setting aside the green tops for garnish. Finely grate the garlic and ginger. In a bowl, thoroughly mix the minced chicken with the white part of the spring onions, half of the grated ginger and garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, salt, and white pepper.
Chef's tip
The wontons can easily be frozen uncooked on a floured board and, when needed, added directly from frozen into the boiling broth (extend the cooking time by about 2 minutes).
For a spicy note, drizzle a little fresh chili oil or crispy chili over the finished soup.
35 min
Under an hour
