Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To freeze wontons, place them uncooked on a baking sheet. Freeze, then store in a zip-top plastic bag for up to 2 weeks. Add them, still frozen, to the simmering broth. To add a little spice, sprinkle with crushed red pepper.

Jim Peterson
Recipe by Cooking Light January 2003

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups broth and 6 wontons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.

    Advertisement
  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes.

  • Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.

Nutrition Facts

253 calories; calories from fat 18%; fat 5g; saturated fat 1.2g; mono fat 1.6g; poly fat 1.4g; protein 18g; carbohydrates 32.7g; fiber 1.8g; cholesterol 76mg; iron 3.2mg; sodium 852mg; calcium 58mg.
Advertisement