Chef Richard's Chicken and Easy Wonton Dumplings
This flavor-packed recipe has 1/4 the sodium of the original dish.
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Prep time: 15 minutes
Cook time: 30 minutes
For the soup:
•4 cups (32oz.) low sodium chicken broth
•1 cup (8oz.) Thai ginger infused chicken broth
•1 tablespoon low sodium soy sauce
•1 tablespoon rice wine vinegar
•¼ cup extra firm tofu, cut into small cubes
•2 baby bok choy, chopped
•1 carrot, sliced
•3 green onions, sliced
For the wonton dumplings:
•9 oz. boneless skinless chicken thighs, about 1 heaping cup
•1 teaspoon freshly grated ginger
•1 garlic clove, minced
•1 teaspoon low sodium soy sauce
•1 teaspoon chopped cilantro
•18 wonton skins
Cut ¼ cup of tofu into small cubes. Chop 2 baby bok choy. Thinly slice 1 carrot. Slice 3 green onions.
To a pot on medium high heat, add 4 cups of low sodium chicken broth and 1 cup of ginger infused chicken broth. To the broths add 1 tablespoon of low sodium soy sauce and 1 tablespoon of rice wine vinegar. Bring the liquid to a simmer, then reduce the heat and let the broth simmer while you form the dumplings.
Chop 1 heaping cup of chicken thighs.
Grate 1 teaspoon of fresh ginger using a microplane or box grater. Mince 1 clove of garlic. Chop 1 teaspoon worth of cilantro.
To a food processor, add the chicken thighs, grated ginger, minced garlic and chopped cilantro. Process until incorporated but still a little chunky, like the consistency of sausage.
Into each of the 18 wonton wrappers, place about a teaspoon of the chicken filling. Dab the edges of the wrapper with water, fold the wrapper over, and seal the dumpling by crimping the edges.
If there is any excess filling you can add at it to the simmering broth for additional flavor and chicken taste.
Carefully add the wontons to the simmering broth. Make sure that the broth is just simmering, and that it is not boiling. Simmer the dumplings gently until they are heated through and cooked, about 3-4 minutes.
Add the cubed tofu, chopped bok choy, sliced carrot and sliced green onions to the pot. Bring the liquid back to a simmer and cook for just another minute.
Ladle the soup with veggies into bowls. Serve 3 dumplings per person.
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