ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-Watercress Wonton Soup

Chicken Watercress Wonton Soup

Photo: Christopher Testani

Hands-on time 22 mins
Total time 30 mins
Yield

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.

Ingredients

  • 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.