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Wonton Soup

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Makes: 4 servings adjust



  • 14 pound Ground Chicken
  • 2 Scallions, finely chopped
  • 1 teaspoon Low Sodium Soy Sauce
  • 1 teaspoon Cornstarch
  • 14 teaspoon Dark Sesame Oil
  • 18 teaspoon Pepper
  • 18 teaspoon Salt
  • 1 teaspoon Fresh Ginger, minced and peeled
  • 16 Wonton Wrappers

Step 1

To prepare the wantons, combine the chicken, scallions, soy sauce, cornstarch, sesame oil, salt and pepper in a bowl; set aside.

Step 2

Arrange 8 wonton wrappers on a work surface. Place 1 teaspoon of the chicken mixture in the center of each wrapper. Moisten the edges of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring the left and right corners together above the filling. Overlap the tips of these corners,moisten with water, and press together. Place the completed wonton on a baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making 16 wontons.


  • 1 pound Bok Choy, coarsely chopped (about 4 cups)
  • 2 tablespoons Reduced Sodium Soy Sauce
  • 8 cups Low Sodium Chicken Broth
  • 8 Scallions, cut into 1.2 inch pieces

Step 3

To prepare the soup, bring the broth and sou sauce to a boil in a large saucepan. Reduce the heat to medium-low and add the wontons and bok choy; simmer, stirring occasionally, until the wontons are cooked through and the bok choy is tender, about 10 minutes. Sprinkle with the scallions and serve.
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