wonton soup

In a medium bowl, combine the ground chicken, finely chopped shiitake mushrooms, soy sauce, minced ginger, chopped green onions, and sesame oil. Mix everything together well and let it sit for 5 minutes so the flavors can meld—this also helps the filling firm up slightly.

Set up your wonton-folding station with a small bowl of water, your wonton wrappers (keep them covered with a damp towel so they don’t dry out), and your filling. Place about 1 teaspoon of filling in the center of each wrapper—seriously, just 1 teaspoon even though it seems too little.

Dip your finger in water and moisten all four edges of the wrapper. Fold it in half diagonally to form a triangle, pressing firmly to seal and making sure there are no air pockets (air pockets can cause them to burst). Then bring the two bottom corners of the triangle together and press them to seal, creating that classic wonton shape.

Place your finished wontons on a baking sheet dusted with cornstarch or flour so they don’t stick together. Keep them covered with a damp towel if you’re not cooking them immediately.

In a large pot, bring the chicken broth to a gentle simmer over medium heat—not a rolling boil, or you’ll tear the delicate wontons. Add the chopped bok choy, sliced bamboo shoots, and water chestnuts. Let them cook for 2-3 minutes until the bok choy starts to soften.

Carefully drop your wontons into the simmering broth one at a time so they don’t stick together. Gently stir once to prevent sticking to the bottom.

Let the wontons cook for 5-7 minutes—they’re done when they float to the surface and the wrappers look slightly translucent. The filling should be completely cooked through.

Ladle the soup into bowls, making sure everyone gets plenty of wontons (about 6 per person) and vegetables. Drizzle with a tiny bit of sesame oil and garnish with extra sliced green onions. Serve immediately while everything’s hot and the wontons are at their silkiest.

245

28g

18g

6g

1.5g

2g

890mg

2100 IU (42% DV)

12mg (13% DV)

2.5mg (14% DV)

Seriously, don’t overfill those wontons—1 teaspoon seems tiny but it’s the right amount

Keep the broth at a gentle simmer, not a rolling boil, or the wontons will fall apart

Fresh wonton wrappers from the refrigerated section are way easier to work with than frozen ones

Make sure there are no air pockets when sealing—press firmly and check before cooking

If folding seems tedious, put on music or a podcast and get into a rhythm—it becomes almost meditative

Store uncooked wontons in a single layer on a baking sheet in the freezer, then transfer to a freezer bag once solid (they’ll keep for 3 months)

Cook frozen wontons directly from the freezer—just add 2-3 extra minutes to the cooking time

Store leftover cooked wontons and broth separately in the fridge for up to 3 days

Reheat gently on the stovetop—don’t microwave or the wontons will get rubbery

The wontons will absorb liquid and get mushy if they sit in broth too long, so separate storage is best

Serve in bowls with chopsticks and a soup spoon, with chili oil on the side for those who like heat

Pair with a simple cucumber salad or steamed edamame for a light, balanced dinner

Garnish with fresh cilantro, extra green onions, and a drizzle of sesame oil for restaurant-quality appearance

Toss in some cooked ramen or rice noodles for an even heartier soup

Add 1 tablespoon chili oil and sliced fresh chilies to the broth for heat that warms you from the inside

Use half ground chicken and half finely chopped shrimp for a more luxurious filling

Fill with finely chopped mushrooms, cabbage, carrots, and crumbled tofu instead of chicken

Double the ginger in both the filling and add fresh ginger slices to the broth for intense ginger flavor