Wontons are easy to pinch at home with this gingery filling and ready-to-wrap dough. Poach them in a flavorful broth with carrots and cabbage for a hearty one-pot winter soup.
Contains: eggs, wheat.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water for about 30 minutes. Refresh water as needed to keep temperature under 70F.
What You Get
Ginger chicken meatball mix (see note below)
What You'll Need
Sesame oil (optional)
To make the dumplings, place a wrapper on a work surface. Place a spoonful of the ginger chicken in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and seal to make a half moon, then tuck in the ends and pinch to make a bundle. Repeat with the remaining wrappers and filling.
Core and thinly slice the savoy cabbage (you should have about 2 cups). Cut the carrots in half lengthwise, then thinly slice into half moons (you should have about 1 cup). Slice a handful of green onions.
In a large pot over medium heat, warm 2 tablespoons vegetable oil. Add the carrots and sauté until nearly tender, 5 minutes. Add the broth and bring to a boil. Add the wontons, turn down the heat to a simmer, and cook until the wontons are plump and no longer pink at the center, 6 to 8 minutes. Add the cabbage and stir until tender-crisp, 1 minute longer. Season to taste with soy sauce and salt.
Ladle the wontons soup into bowls and scatter with the green onions. Drizzle with sesame oil, if you have any on hand, and serve warm.