Chicken Wonton Soup, A Chinese Recipe with Over 2000 Years of History by CiCi Li

Wontons look a lot like dumplings, and of course both have a specially prepared filling sealed inside a flour-based wrapper. In ancient times wontons actually looked just like dumplings, but from the Tang Dynasty they became distinguished by two different names and their own characteristics. A wonton wrapper is a square shape, while a dumpling wrapper is round. Wonton wrappers are also thinner than dumpling wrappers. The stuffing in wontons can be minced chicken, pork, shrimp, or vegetables.

According to legend, during the Han Dynasty groups from a nomadic tribe called Xiongnu always harassed the northern frontier and its people. Within the tribe, two brutal leaders were infamous, one named Hun, and the other named Tun, which sounds like the word wonton in Mandarin, huntun.

So people made wontons out of these villains—they minced their meat, wrapped them in wrappers, cooked them and ate them up. What a smart and voodoo way to treat the villains! But truly if this legend is true, I think the people back then were just really helpless, and wished to have their peaceful lives back. Ok, that was a fun journey back to the Han Dynasty, and now let’s cook our chicken wonton soup!

Ingredients:
24 wonton sheets

 Stuffing

8 oz of chicken, minced
1 egg
2 tablespoons of Chinese mushrooms, minced
2 tablespoons of carrots, minced
1 tablespoon of cilantro, minced
1/4 teaspoon of salt
1/2 teaspoon of sugar
2 teaspoons of light soy sauce
A pinch of white pepper
A dash of sesame oil
2 teaspoons of cornstarch mixed in 2 tablespoons of water

 Soup:

2 cups of chicken broth
2 tablespoons of scallions, minced
A pinch of salt
A pinch of white pepper
½ teaspoon of light soy sauce
¼ teaspoon of sugar
A dash of sesame oil

 1. Combine all the ingredients for the stuffing. Stir in a circular motion until everything is blended together perfectly.

 2. Place a teaspoon of filling in the center of a wonton sheet. Dip your index finger in water and brush a little water on the edges of the wrapper. When the edges are moist, fold the wrapper in half to create a rectangle shape. Fold the sides inward so that they overlap. Wet the portion where the sides meet. Pinch to close and seal.

 3. Boil 2 cups of chicken broth, add all the seasonings, then add the wontons and cook for about 5 minutes until they are completely cooked.

Let me know how this recipe works for you. You can find me onYoutube, Facebook, Twitter, and Instagram. Happy eating! 

Special thanks to Chef Luo & Radiance Fine Asian Cuisine

208 E 50th St
New York, New York 10022
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RadianceNYC.com