Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth
Did you know that wontons literally means “cloud swallow” in Cantonese? These little delights are like clouds and bite-sized enough to be swallowed in one gulp!
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What I’ve done here is used a “cheat” chicken broth where I’m using a chicken stock as a base, but flavoring it a bit more with some additional ingredients. A great use of veggie scraps sometimes in these cases.
And one of a Chinese Soup Chef’s best friend, the soup bag is used here. I highly recommend getting a few at home. Be sure to wash and boil first before usage. Since they are made of cotton, you can throw them in the wash as well or wash by hand. They keep EVERYTHING in, including onion skins, seeds, flower petals, fish bones, the works. Instead of straining, just use one of these which you can just drop into your soup and voila! easy to remove ingredients.
Prep time: 45 mins
Cook time (broth): 30 mins
Cook time (wontons): 10 mins
Total time: 1 hour 30 mins
Makes: 50 wontons
Ingredients (for cheat chicken broth):
500 mL of chicken broth
- 1 L of cold water
- 1-2 pieces of star anise
- 5 dried scallops
- 5 dried longans
- 1 whole garlic
- 1 whole fresh onion
- 3 shallots
- 1 leek
Ingredients (for wontons):
500g of ground chicken
6-7 fresh shrimp, deveined and diced
20 bunches of fresh chives, diced
3 bunches of fresh green onions, diced
1 tablespoon diced garlic
1 teaspoon of fish sauce
1 tablespoon of oyster sauce
1 tablespoon of soy sauce
1 teaspoon of white pepper
1 teaspoon of cooking wine
sesame oil to taste
- 50 wonton skins
- Begin to boil your chicken broth in your soup pot
- Chop up the soup “cheat” ingredients and put them all into the soup bag
- Add directly to your chicken broth and boil on medium heat for 30 minutes
- For the wontons, mix in ground chicken, diced shrimp and all the seasoning together
- Chop up the chives and fresh green onions and add them in
- Mix well together until the meat creates strands (it should be pretty sticky)
- Put a small amount of meat into the middle of your wonton and using your finger, wet all around the edges and fold as you’d like (there are so many techniques out there, I just like to squish it at the top to form a little package)
- Wrap them all as to ensure the wonton skins don’t dry out
- Remove the soup bag from your soup, ensuring there’s nothing remaining in the soup
- Add in 10-15 wontons. This should bring the soup down from a boil.
- Once the soup begins to boil, add in 200mL of water to reduce the temperature. This will keep the wontons whole and not boiled and destroyed in the voracity of the boil. Do this 2 additional times meaning, when it boils again, add 100mL of water. I know this will dilute the soup somewhat, so you can also do this in a separate pot of water or add more chicken broth.
- Once it begins to boil the 3rd time around. Strain out, scoop some soup, garnish and serve!