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Classic Wonton Soup | Aromatic & Fresh
(0)
45 min
Under an hour
Knuspr-Küche
Eine feine Wan-Tan-Suppe mit zarten, hausgemachten Teigtaschen, gefüllt mit saftigem Hähnchenbrustfilet, frischem Ingwer und Frühlingszwiebeln in einer klaren, hocharomatischen Hühnerbrühe mit knackigem Pak Choi. Perfekt als wärmende Hauptmahlzeit oder raffinierte fernöstliche Vorspeise.
Preparation method
Prepare the dough and filling
For the wonton dough, mix the wheat flour type 405, cornstarch, and a pinch of salt in a bowl. Pour in 150 ml of boiling water in a thin stream while stirring constantly. Knead the dough for about 5 minutes until smooth, wrap in plastic wrap, and let rest for 20 minutes.
Very finely mince the chicken breast fillet or pulse in a food processor until finely minced. Peel and finely grate the garlic cloves and ginger. Very finely chop two of the spring onions (cut the third spring onion into thin rings for garnish and set aside).
Thoroughly mix the minced chicken with garlic, half of the grated ginger, the chopped spring onions, 1 tbsp soy sauce, 1 tsp dark sesame oil, and a pinch of white pepper, then press down gently.
Chef's tip
Wontons can easily be prepared in advance: simply freeze them uncooked side by side on a board, then transfer to a freezer bag once completely frozen. Cook directly from frozen in the broth for 6 minutes when needed.
35 min
Under an hour
