Recipes

To start the broth, heat a large pot over high heat and add a teaspoon of vegetable oil. When the oil shimmers, add the scallions, ginger, and garlic and stir-fry for 20-25 seconds. Quickly add the chicken stock and bring to a simmer. Cover the pot and simmer for 10-15 minutes to let the flavors fully develop. Add soy sauce, sesame oil, rice vinegar, and chili sauce. Stir and remove the broth from the heat. Taste and adjust seasoning as needed. Strain the broth and keep aside.

For the filling, mix all ingredients In a large bowl and stir to combine. To assemble the wontons, first fill a small bowl with water for sealing the wontons. The wrappers dry out very fast, so work with one wrapper at a time and keep the rest cover with damp kitchen rag. To fill- take a wonton wrapper and moisten all 4 edges of the wrapper with water using your fingertip. Place about 1 teaspoon of the filling in the center and fold in half over the filling to make a triangle. Press firmly the sides to seal. Place the stuffed wonton on a parchment-lined sheet tray; keep them covered with kitchen towel while you fill the rest of the wontons. To serve- Bring the seasoned reserved broth to a boil and then reduce the heat to medium-low. Add the prepared wontons and cook, stirring occasionally, until they feel firm, 5-6 minutes. Portion the soup into bowls and garnish with chopped scallions and cilantro.