This recipe has become hands down our family’s favorite. Yes, it is a bit involved, but oh-so-worth it! I found that I only needed 1 teaspoon of ground chicken per wonton, so I wound up making double the number of wontons. No problem...I just made another batch of the soup to freeze. The instructions aren’t quite as clear as I would have liked. I looked up other recipes to confirm that you stuff the wontons with raw chicken. When I cook the frozen soup and wontons, I simmer the frozen wontons for 8 minutes in the soup, just to make sure the chicken cooks.Read More
This recipe required a lot of steps, and the instructions were not as clear as they could have been. I broke this up into steps, making the dumplings first, and then freezing them. I used square wonton wrappers, so folded the wontons into envelope shapes. Freezing them turned out ok, but it seemed to make a ton of the wontons. Also, it wasn't clear from the recipe if the ground chicken should be raw or cooked. I looked up another recipe, and went with raw, which was the right call. This recipe called for 2 teaspoons, which equaled one tablespoon; which was WAY too much to put in the wonton wrapper. I had raw chicken squishing out the sides. Eventually I settled for 1 teaspoon of the chicken mixture per wonton wrapper, which worked for the size wrapper I had.
When I made the stock, that was fairly straightforward. But, when I added the wontons, it seemed that the total number of wontons I made would be too much to add to the soup. So, now I have leftover wontons that I'll just make separately.
All in all, the soup was good. Not a ton of flavor, but it was good for a cold fall meal. For the amount of effort required, I probably won't be making this again.