Chicken Dumpling Wonton Soup
This chicken dumpling wonton soup is like a warm hug in a bowl. For this recipe I used chicken thigh that I pulsed in my food processor, but you’re welcome to substitute any protein for an equally delicious result. The wontons also freeze super easily too, so you can have them any time you want. Once you’ve assembled and sealed each dumpling, simply put them in a freezer bag once they’ve cooled down, maybe five to seven chicken dumplings per bag max so they don’t freeze together.
I always like to keep some fried garlic oil on hand to add on top of the chicken wonton soup for an added hit of crunch. You can find my method of preparing that among my other recipes!
Slice celery, onion, and garlic cloves. Combine into a pot and simmer on low-medium heat with chicken stock, water, minced ginger, golden mountain seasoning, and a dash sesame oil.
Prepare dumpling filling by mixing ground chicken with minced green onion, celery, garlic powder, white pepper, and salt.
Build dumplings by filling wrappers with chicken mix and sealing them with beaten egg wash.
Boil dumplings in a pot of water for around 1 minute or until they begin to float, making sure not to overcrowd the pot.
Prepare soup bowls with sliced raw cabbage, celery, carrots, and cooked wontons. Pour warm broth over everything and garnish with fried garlic oil, white pepper, and scallions.