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Wonton Soup with Chicken | Delicate & Aromatic
(0)
40 min
Under an hour
Gurkerl Küche
Klassische asiatische Wan-Tan-Suppe mit saftig gefüllten Hendl-Teigtaschen, frischem Pak Choi und aromatischer Brühe mit Ingwer und Koriander. Leicht, wärmend und voller Geschmack!
Preparation method
Preparing the dough & wonton filling
For the dough, mix the smooth wheat flour with the cornstarch and a pinch of salt in a bowl. Gradually work in about 80 ml of lukewarm water and knead into a smooth, elastic dough. Cover the dough and let it rest for about 20 minutes.
In the meantime, finely chop or mince the chicken breast. Finely grate the garlic and peeled ginger. Slice the white part of the spring onion into fine rings (reserve the green part for garnish).
Thoroughly mix the chopped chicken with garlic, ginger, the fine spring onion rings, 1 tbsp soy sauce, 1 tsp sesame oil, and a little salt and ground black pepper in a bowl until a smooth filling is formed.
Chef's tip
Tip: The dumplings can easily be prepared ahead of time and frozen uncooked. When needed, simply add them directly frozen into the boiling soup and simmer for 2 minutes longer.
For an extra spicy touch, you can drizzle a few drops of chili oil over the soup before serving.
Ingredients
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