Ingredients
Method
- Make the Wonton Filling: In a bowl, combine ground chicken, garlic, ginger, soy sauce, sesame oil, and chopped scallions. Mix thoroughly until sticky.
- Fold the Wontons: Place 1 teaspoon of filling in each wrapper. Moisten edges with water, fold diagonally into a triangle, then pinch the ends together to form the signature shape.
- Simmer the Broth: In a large pot, add broth, garlic, ginger slices, and soy sauce. Bring to a gentle boil, then simmer for 10 minutes.
- Cook the Wontons: In a separate pot of boiling water, cook wontons for 3–4 minutes or until they float and turn slightly translucent. Remove with a slotted spoon.
- Blanch the Bok Choy (Optional): Add bok choy to the simmering broth for 2–3 minutes until bright and tender.
- Assemble & Serve: Add cooked wontons to serving bowls. Ladle hot broth over them. Garnish with scallions, sesame oil, or chili crisp if desired.
Notes
- Clarity Begins with Restraint: True wonton soup is a study in balance — and the clearest broth starts by knowing what not to do. No browning. No overloading. Just a slow infusion of aromatics like ginger, garlic, and scallion that gently release their essence into the liquid without ever clouding it.
- Filling That Sings: It’s not just ground meat — it’s a textural harmony. The right ratio of protein to fat, the seasoning that doesn’t shout but whispers umami, and a touch of sesame oil for depth. Mix it until tacky — that’s when the flavors know how to stay together.
- Precision in the Fold: The shape matters. Not for looks alone, but for cooking evenness and broth interaction. Each fold seals moisture and ensures the dumpling doesn’t burst under heat. You’re not just folding dough — you’re sealing in flavor.
- Texture Is a Strategic Choice: Don’t drown it in vegetables. Add bok choy or baby greens right before serving — they should be bright, tender, and lightly cooked, not boiled to submission. Their purpose is to contrast the rich softness of the wontons.
- Finish With Character: A dash of chili oil, a few toasted sesame seeds, or a sprinkle of scallion at the end — that’s not garnish, that’s punctuation. It elevates each bowl from comforting to unforgettable.