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Chicken-Watercress Wonton Soup

Chicken Watercress Wonton Soup

Photo: Christopher Testani

Hands-on time 22 mins
Total time 30 mins

Serves 6 (serving size: 3 wontons and about 1/2 cup stock mixture)

Flecked with peppery watercress, these soft chicken dumplings make for a slurpy-good appetizer soup. Be sure to use regular ground chicken (not chicken breast) for the best flavor and texture. For this recipe, you'll be making the nurse's cap dumpling shape.


  • 2/3 cup finely chopped watercress
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon grated peeled fresh ginger
  • 4 teaspoons dark sesame oil, divided
  • 6 ounces ground chicken
  • 1 medium garlic clove, grated
  • 18 square wonton wrappers
  • Cooking spray
  • 3 cups unsalted chicken stock
  • 1 tablespoon lower-sodium soy sauce
  • 1 (1-inch) piece peeled fresh ginger, cut into 3 slices
  • 3 ounces baby bok choy, sliced
  • 1/2 cup chopped green onions
  • 1/3 cup loosely packed cilantro sprigs

Nutrition Information

  • calories 138
  • fat 5.6 g
  • satfat 1.1 g
  • monofat 2.3 g
  • polyfat 1.7 g
  • protein 10 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 27 mg
  • iron 1 mg
  • sodium 296 mg
  • calcium 45 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine watercress, chopped cilantro, grated ginger, 1 teaspoon sesame oil, chicken, and garlic, stirring well to combine.

  2. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on work surface, starchy side up. Moisten edges of wrapper with water. Spoon about 1 1/2 teaspoons filling in center of each wrapper, roughly shaping filling into a horizontal rectangle. Fold wrapper in half to form a rectangle, pressing well to seal edges. Moisten tips of 2 side points along folded edge, and fold over to the center of the dumpling; press well to seal. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining wrappers and filling.

  3. Place stock, soy sauce, and ginger slices in a large saucepan over medium-high heat; cover and bring to a boil. Reduce heat until liquid simmers. Add dumplings; partially cover, and cook 4 minutes. Gently stir in bok choy and onions; cook 2 minutes. Remove from heat; discard ginger slices. Drizzle with remaining 1 tablespoon oil; garnish with cilantro sprigs.