Chicken Wonton Soup

By Shelly17

From Cooking Light, Aug 2016: For an easier dumpling shape, fold wrapper in half over filling to form a half-moon; press well to seal edges. Stash a batch in the freezer for a faster, fresher, veggie-packed alternative to takeout.

Ingredients

• 2 tablespoons toasted sesame oil
• 1/2 cup finely chopped yellow onion
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced seeded jalapeño
• 7 ounces shiitake mushrooms
• 6 cups unsalted chicken stock (such as Swanson)
• 2 cups water
• 2 tablespoons rice vinegar
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 4 garlic cloves, smashed
• 1 (1-in.) piece fresh ginger, sliced
• 12 ounces ground chicken
• 1 large egg
• 32 round wonton wrappers
• 1 cup diagonally cut carrots
• 1 cup diagonally cut sugar snap peas
• 1/2 cup sliced green onions

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add yellow onion, minced ginger, minced garlic, and jalapeño; sauté 4 minutes. Place onion mixture in a medium bowl.

2. Remove stems from mushrooms. Thinly slice mushroom caps; set aside. Add stems, stock, 2 cups water, vinegar, 1 teaspoon salt, black pepper, smashed garlic, and sliced ginger to pan; bring to a boil. Reduce heat; cover and simmer 45 minutes. Strain stock mixture over a bowl; discard solids. Return stock to pan over low heat, or follow freezing instructions.

3. Add remaining 1/4 teaspoon salt, chicken, and egg to onion mixture, stirring well. Working with 1 wonton wrapper at a time (cover the remaining wrappers to keep from drying), spoon about 2 teaspoons chicken mixture into center of wrapper. Moisten edges with water; gather up and pleat edges of wrapper around filling to form a purse. Repeat procedure with remaining chicken mixture and wrappers. Continue with step 4, or follow freezing instructions.

4. Add carrots to stock in pan; simmer 4 minutes. Add mushroom caps, dumplings, and peas; cook 8 minutes. Divide soup evenly among 8 bowls; sprinkle evenly with green onions.

HOW TO Freeze: Add vegetables to stock mixture; cool completely. Freeze stock mixture and dumplings separately in large ziplock plastic freezer bags. Thaw: Microwave stock mixture at MEDIUM (50% power) 3 to 4 minutes or until bag is pliable. Reheat: Pour stock mixture into a large Dutch oven; simmer 5 minutes or until thoroughly heated. Add frozen wontons; cook 3 minutes.