Description
This Chicken Wonton Soup is a comforting and flavorful Asian-inspired dish featuring tender chicken wontons nestled in a savory broth loaded with napa cabbage and shiitake mushrooms. The soup is enriched with umami from soy sauce, oyster sauce, and shaoxing wine, making it a perfect, warming meal for any day.
Ingredients
Scale
Vegetables and Mushrooms
- 12 ounces napa cabbage
- 3/4 teaspoon salt
- 10 shiitake mushrooms (fresh or dried; 6 oz./170g fresh or 1.5 oz./42g dried)
Wontons
- 1 pound boneless skinless chicken breast or thighs or ground chicken
- 2 teaspoons ginger (finely minced)
- 1/4 cup scallions (finely chopped)
- 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)
- 2 packages wonton wrappers (about 75–80 wrappers total)
Additional
- 3 tablespoons oil
Instructions
- Prepare the Cabbage: Slice the napa cabbage thinly and sprinkle with 3/4 teaspoon salt. Let it sit for about 10-15 minutes to draw out excess moisture, then squeeze it gently to remove water and set aside.
- Prepare the Mushrooms: If using dried shiitake mushrooms, soak them in warm water for 20-30 minutes until soft. Then thinly slice the mushrooms. Reserve the soaking water for broth preparation if available.
- Make the Wonton Filling: In a bowl, combine ground chicken, minced ginger, chopped scallions, soy sauce, shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, chicken powder, and water. Mix well to form a smooth filling.
- Assemble the Wontons: Place about one teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, fold wrappers into desired shape and press edges firmly to seal.
- Cook the Wontons: Bring a large pot of water to a gentle boil. Add wontons in batches and cook until they float to the surface and are cooked through, about 3-5 minutes. Remove with a slotted spoon and set aside.
- Prepare the Soup Broth: Heat 3 tablespoons of oil in a large pot over medium heat. Add the sliced cabbage and mushrooms and sauté for a few minutes until fragrant and slightly softened. Add reserved mushroom soaking water or fresh water/stocks, season with additional chicken powder or bouillon as needed, and bring to a simmer.
- Combine and Serve: Add the cooked wontons into the simmering broth. Heat through for a couple of minutes, adjust seasoning if needed, then serve hot garnished with extra scallions or sesame oil if desired.
Notes
- Using leftover mushroom soaking water for the broth enhances umami flavor.
- Do not overfill wontons to prevent breaking during cooking.
- Wontons can be frozen uncooked and cooked directly from frozen by adding a minute or two to cooking time.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust salt levels carefully since soy sauce and chicken powder add saltiness.
Keywords: Chicken wonton soup, Chinese soup, chicken wontons, homemade wontons, shiitake mushroom soup, Asian chicken soup, comfort food