Chicken and Mushroom Wonton Soup
Chicken and Mushroom Wonton Soup is one of our favorite spring soups. I start this soup by making homemade wonton wrappers. Then, I stuff the wontons with a ground pork and cabbage. Next, I make a quick chicken and vegetable soup, filled with lots of veggies. Finally, I put the wontons in the soup and top it with tasty garnishes. We like this soup for several reasons. First of all, I like that this soup can be made ahead of time. Then, I just reheat each bowl in the microwave. Secondly, I like that I can control the salt and spice in this soup, since it’s homemade. I often find restaurant versions of this soup to be too salty and too spicy. And, lastly, we all love the delicious Chinese-inspired flavors in this soup.
The Equipment I Used
- A Food Processor- You will need this to make the filling for your wontons. If you don’t have a food processor, just mince up the cabbage and stir everything together in a bowl.
- A Food Scale- For perfect wonton results, use a food scale to weigh your flour.
The Ingredients Needed for Chicken and Mushroom Wonton Soup
- Mushrooms- I just used plain white mushrooms. But, you could use any mushrooms that you like.
- Baby Squash- You could also use zucchini.
- Carrots- Slice them thinly so they cook quickly.
- Rice Wine Vinegar- You can find this in the Asian section or the vinegar section. You could also use white vinegar.
- Ginger- You can use fresh or powdered ginger here.
- Flour- Use all purpose flour for the dumpling wrappers.
- Ground Pork- You can find this in the meat section of your market near the ground beef.
- Sesame Oil- You can find this either in the oil section of your market or the Asian section.
- Chicken Stock- I always use homemade stock. My recipe is below.
How I Made my Soup
- First, I made my wonton dough. To save time you could always buy wonton wrappers.
- Next, I stuffed and boiled my wontons.
- Then, I made the soup.
- Finally, I added the wontons to the soup and served it.
If you like wontons, you need to try this warm and comforting, Chicken and Mushroom Wonton Soup.
Chicken and Mushroom Wonton Soup
A chicken broth filled with pork and cabbage wontons and vegetables.
Ingredients
For the Wontons:
- 1¼ cups all purpose flour (150g)
- ½ tsp. salt
- 2 large eggs, beaten
- ¼ cup chopped cabbage
- 1 tbsp. grated ginger
- 1 clove grated garlic
- ¼ lb. ground pork
- 2 tsp. white wine
- 4 tsp. soy sauce
- 1 chopped scallion
- 1 tsp. sesame oil
For the Chicken Soup:
- 2 tbsp. unsalted butter
- 8 ounces mushrooms, thinly sliced
- 6 cups chicken stock
- 1 tbsp. each rice wine vinegar and light soy sauce
- ¼ tsp. each red pepper flakes, sugar, ground ginger
- 1 cup each quartered baby squash and thinly sliced carrots
For the Garnishes:
- ¼ cup sliced scallions
- ¼ cup sliced fresno peppers
- ¼ cup cilantro leaves
Instructions
- Begin by making the wonton dough: In a large bowl, stir together the flour and salt. Add the eggs and stir until a dough forms. Add one to two tablespoons of water if the dough is too dry. Dump the mixture on to a floured board and knead the dough for 10 minutes.
- Cover the dough loosely with a floured cloth and let it rest for thirty minutes. Meanwhile, make the filling by combining in a food processor: the cabbage, 1 tsp. of ginger, the garlic, pork, wine, 1 tsp. of the soy sauce, the scallions, and the sesame oil. Pulse until everything is minced together.
- Divide the dough in half, and roll each half out as thinly as possible. Use a three inch sharp cookie cutter to cut about 30 circles. On each dumpling, place a teaspoon of filling. Wet the edges with water, and fold the circle in half. Bring the two points together to form a wonton and seal with a dab of water. Repeat with rest of dumplings, placing them on a floured tray.
- Bring a large pot of salted water to a boil, and cook the dumplings for about 12 minutes on a low boil.
- Meanwhile, in a Dutch oven, heat the butter and cook the mushrooms until they're brown. Then add the rest of the soup ingredients and simmer for 10 minutes.
- Drain the wontons and serve with the soup. Top each bowl with the garnishes.
Nutrition
Calories: 376kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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