lunch · dairy-free
Chicken and ginger wontons in dashi
Little ginger-scented chicken wontons poached in a light dashi broth and topped with spring onion. Quick to fold, quick to cook.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix the chicken with the ginger and half of the soy sauce. Put a spoonful in each of the 12 wrappers, dampen the edges and press them shut.
-
2
Bring the dashi and the remaining soy sauce to a gentle boil.
-
3
Lower in the wontons and simmer for 6 to 8 minutes, until the filling reaches 165°F (74°C).
-
4
Ladle into bowls and top with sliced spring onion.
