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Chicken Wontons (& Quick Wonton Soup)

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“From The Washington Times. Dumpling or wonton wrappers are available frozen & fresh in Asian markets. Splurge & get some BBQ pork to cut into thin strips to float in the broth or eat on the side with firey Chinese mustard while you are there.”
60 wontons

Ingredients Nutrition


  1. for wonton soup broth :
  2. Simmer broth, ginger & shallots gently. Do not add cilantro until serving broth with dumplings.
  3. Wet a paper towel and place it over the dumpling/wonton wrappers to keep them moist.
  4. Place the ground chicken, shallots, scallions, mushrooms, garlic, water chestnuts, shrimp, ginger, salt and pepper in a large bowl and stir to combine.
  5. Add the soy sauce and stir again.
  6. Bring the salted water to a boil.
  7. Peel off a dumpling wrapper and place 1 tablespoon of filling in the middle of the wrapper.
  8. Moisten the edges of the wrapper and fold into a crescent or scrunch up into a teepee if planning to use in wonton soup.
  9. Press down on the edges with the tines of a fork if making crescent shape.
  10. Repeat this process with all the wrappers, making sure not to overlap the dumplings on the plate or they will stick together.
  11. In batches, place the dumplings in the boiling water and cook. When they float to the surface, they are finished.
  12. Remove wontons with wire skimmer or slotted spoon. Serve on plates with soy sauce or place in a broth and serve in broth as a soup. Makes about 60 wontons.

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