Ingredients
Scale
For the Wontons
- 1/2 pound ground chicken
- 1/4 pound shrimp, peeled, deveined, and finely chopped
- 2 green onions, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 garlic clove, minced
- 1/4 teaspoon white pepper
- 20–25 wonton wrappers
For the Broth
- 6 cups chicken broth (low sodium)
- 3 slices fresh ginger
- 2 garlic cloves, smashed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Baby bok choy or spinach (optional)
Instructions
Make the Wontons
- Prepare Filling: In a bowl, mix ground chicken, chopped shrimp, green onions, soy sauce, sesame oil, ginger, garlic, and white pepper.
- Assemble Wontons: Place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold in half to form a triangle, and press to seal.
Make the Broth
- Flavor the Broth: In a large pot, combine chicken broth, ginger slices, smashed garlic, soy sauce, rice vinegar, and sesame oil. Bring to a simmer for 10 minutes.
- Cook Wontons: Carefully drop the wontons into the simmering broth. Cook for 4-5 minutes or until they float to the top.
- Add Greens: Stir in baby bok choy or spinach, cooking until just wilted.
- Serve: Ladle soup into bowls, garnishing with sliced green onion
Notes
- Freeze Wontons: Freeze uncooked wontons on a baking sheet, then store in a zip-top bag.
- Veggie Boost: Add mushrooms, carrots, or napa cabbage.
- Spicy Twist: Add a dash of chili oil or red pepper flakes.
- Different Proteins: Try ground turkey or tofu for the filling.