Description
This comforting Chicken Wonton Soup features tender homemade chicken wontons simmered in a flavorful broth enriched with napa cabbage and shiitake mushrooms. Perfectly seasoned with ginger, scallions, soy sauce, and aromatic Shaoxing wine, this soup combines delicate textures with rich umami flavors, making it an ideal starter or light meal for any occasion.
Ingredients
Scale
Vegetables and Seasonings
- 12 ounces napa cabbage
- 3/4 teaspoon salt
- 10 shiitake mushrooms (fresh or dried; 6 oz./170g fresh or 1.5 oz./42g dried)
- 2 teaspoons ginger (finely minced)
- 1/4 cup scallions (finely chopped)
Meat and Sauce
- 1 pound boneless skinless chicken breast or thighs or ground chicken
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Shaoxing wine (or dry sherry cooking wine)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 5 teaspoons chicken powder (or 1–2 teaspoons bouillon paste)
- 2 tablespoons water (preferably from soaking the mushrooms or salting the cabbage)
Other
- 3 tablespoons oil
- 2 packages wonton wrappers (about 75–80 wrappers total)
Instructions
- Prepare Napa Cabbage: Rinse the napa cabbage thoroughly and sprinkle with 3/4 teaspoon salt. Let it sit to draw out moisture, then squeeze the cabbage dry to remove excess water. Chop finely and set aside.
- Soak and Prepare Mushrooms: If using dried shiitake mushrooms, soak them in warm water until fully rehydrated, then squeeze to remove excess water and chop finely. For fresh mushrooms, clean and finely chop them.
- Sauté Vegetables: Heat 3 tablespoons of oil in a pan over medium heat. Add the chopped cabbage and shiitake mushrooms and sauté until softened and fragrant. Remove from heat and let cool slightly.
- Make Wonton Filling: In a mixing bowl, combine ground chicken, minced ginger, chopped scallions, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, chicken powder, and 2 tablespoons of water (preferably the mushroom soaking liquid or cabbage juice). Add the sautéed cabbage and mushroom mixture and mix thoroughly until well combined.
- Form Wontons: Take a wonton wrapper, place about 1 teaspoon of filling in the center, moisten the edges with water, fold to form a triangle, and press firmly to seal. Optionally, fold the two corners of the triangle together to create the classic wonton shape. Repeat until all filling is used.
- Cook Wontons: Bring a large pot of water or chicken broth to a boil. Gently drop wontons into the boiling liquid and cook until they float to the surface and remain tender, approximately 4-5 minutes. Remove with a slotted spoon and set aside.
- Prepare Soup Broth: Using the same pot, you can prepare a flavorful broth by adding chicken stock or water, seasoning with additional soy sauce or chicken powder as desired, and heating until hot.
- Serve: Place cooked wontons in serving bowls, ladle hot broth over them, and garnish with additional chopped scallions or a drizzle of sesame oil if desired. Enjoy immediately while warm.
Notes
- Use fresh napa cabbage for best texture and flavor when available.
- Shaoxing wine can be substituted with dry sherry if needed.
- Adjust seasoning to taste, especially the salt level due to soy sauce and chicken powder.
- Wontons can be frozen uncooked for up to 1 month; cook directly from frozen adding additional boiling time.
- For a spicier soup, add sliced chili or chili oil when serving.
Keywords: Chicken Wonton Soup, Chinese Soup, Wonton Recipe, Homemade Wontons, Asian Comfort Food, Shiitake Mushroom Soup