What you’ll need
3 slices for broth, 1/4 tsp minced for wonton filling
3 for broth, 1 chopped for wonton filling, slices for garnish
1/4 tsp for wonton filling
For optional fried wonton strips
Dash for broth, 1/4 tsp for wonton filling
To taste for broth
Salt And Pepper
1.5 tsp for wonton filling
Shaoxing Wine (or Sherry)
Baby Spinach Leaves
1 Tbsp for broth, 1 tsp for wonton filling
3 smashed for broth, 1/2 tsp minced for wonton filling
1/2 pound for wonton filling
Pinch for wonton filling
Simmer chicken stock, water, soy sauce, sesame oil, ginger, garlic & green onions for 10-15 minutes.
Pulse the wonton filling ingredients in a food processor until smooth.
Set up your wonton wrapping station with a bowl of water and a moist towel to cover the wrappers.
Add 1 tsp filling to a wrapper. Line two edges with water. Fold into a triangle and press out air.
Paint one corner with water and gently pull around the opposite corner on top of the painted corner.
Continue making wontons until all of the filling is used.
Keep your wontons covered under a moist towel while you work so they don’t dry out.
Cut leftover wrappers into squares. Fry in 350 degree F vegetable oil for 1-2 mins until golden.
Use a strainer ladle to remove fried wonton squares and drain on a paper towel.
Remove aromatics from the broth and bring to a boil. Boil the wontons until they float to the top.
Add a few baby spinach leaves and water chestnuts to a bowl, add the soup and top with garnishes.