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Wonton Soup w/ Chicken & Shrimp Wontons

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

For the filling

  • 300 gr chicken mince
  • 12 shrimp deveined and finely chopped
  • 3 spring onions chopped
  • 1 or 2 sprigs of Guichai leaf Chinese Garlic Chives
  • 1 tbsp of garlic about 1 big or two small garlic cloves - smashed
  • ½ tbsp of ginger finely chopped
  • 1 ½ tbsp of sesame oil
  • 1 ½ tbsp of light soy sauce use 1 tbsp if you prefer less salt
  • ½ tsp of chicken stock powder or salt
  • ½ tsp of black pepper
  • 1 packet of wonton sheets

For the chicken broth

  • 3 cups of chicken stock low sodium
  • ½ tsp of sesame oil
  • 1 tbsp of light soy sauce
  • 1 cm piece of ginger sliced
  • 1 garlic clove sliced
  • 2 white ends of a spring onion or half of a white onion

For garnish

  • chili oil
  • spring onions / Chinese Garlic Chives

Instructions

  • Prepare your wonton filling and put all the ingredients into a bowl. Mix well.
  • Fill your wonton sheets with a bit of filling (about 1 tsp). Put some water on the sides and fold two points towards each other until you get a triangle. Then fold the left and right end of the triangle over each other until you get a "tortellini" shaped wonton. The filling should be enough for one packet consisting of 41 wonton sheets. Place the wontons on some cling film or a plate dusted with corn-starch. You can keep these in the fridge.
  • Prepare your chicken broth by placing all the ingredients in a pot and let it cook until it reaches boiling point. Then lower the heat and let it gently simmer for 25 to 30 minutes. Always taste the broth, you might want to add a little bit more soy sauce or sesame oil. If you’re planning to cook all of the 41 wontons, then double the chicken broth recipe. NOTE: I like to cook my wontons in another pot with water and season this with a dash of sesame oil, light soy sauce and 2 tsps of chicken stock powder, as I don’t like my chicken broth to go blurry or taste like corn-starch.
  • Cook the wontons in the chicken broth or a separate broth (see NOTE above). They will float to the surface when they are done.
  • Serve 7 or 10 wontons per person (I love to eat a lot, so I had 10 in my bowl) in a bowl, pour over some of the chicken broth, chili oil (optional) and finish off with spring onions or Chinese Garlic Chives. TIPS: - You can make these wontons ahead and freeze them. It’s best to do this in batches of 10. - You can also fry these and serve them as a snack with some chili sauce.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!