I’ve had a craving for wonton soup for a while. The last one I had was store bought, and had shrimp in it. I knew I had ground chicken I needed to use up, so I decided to use that as a filling. But before that, I picked up these garlic rounds at the Fresh Market that are so addicting! I remembered I had goat cheese at home, so I just had to pick them up. I may have had 4 toast/goat cheese apps while I made dinner.
There is no paticular recipe for my wonton filling, I just made it up. It was about 1 pound of ground chicken, a heaping tablespoon of minced garlic, a tablespoon of sweet and sour sauce, a teaspoon of Chinese mustard and a tablespoon of szechwan sauce.
Each wrapper got 1/2 teaspoon of filling. I made 12 for our dinner.
The base for my wonton soup was 3 cans of chicken broth, sliced carrots and zucchini, pepper and fresh cilantro. I brought that to a boil and then tossed in the potstickers. We both decided that the potstickers would be better if they were Pam fried because they started to melt when they were in the broth. And I think it could have been more spicy, so when I make the rest I’ll add more szechwan sauce.
We used lots of veggies in our stir-fry – mostly GREEN!
I found out tonight that my sister-in-law and her family are coming for Thanksgiving, so that brings our total to 9 people. We’ll have to make more side dishes. What side dishes are you making?
See you tomorrow!
UPDATE: I ended up Pam frying the rest of the wontons and they seemed to stay together much better. This recipe MADE A LOT! 50 wontons in all!
I Pam fried the potstickers on both sides until they were browned, then I added 1/2 cup water to the pan and put a lid on for 4 minutes so the inside is cooked through.
Yes, these are easy to freeze! Put them individually on a cookie sheet for 1 hour, then toss in a ziploc bag. This way they will be individually frozen and you can use as many as you want. You could either warm up in a toaster oven for a crispy potsticker, or put in a hot broth to defrost.
Are you going to freeze the rest?
Your wonton’s look amazing! I’ve bookmarked your blog and can’t wait to see your future recipes. A majority of my family is diabetic so I’m always looking for new recipes to cook for them.
everything in this post looks awesome. i am obsessed with potstickers.
you are an AWESOME cook!! the wontons look fantastic!!
STIR-FRY!!! Yay.
Thanksgiving = I’m making cranberry sauce and TTTTOOONNNNNSSSSS of desserts!!!! 🙂
Wow – nice dinner. It seems so elaborate!! I’ve never made wontons.
Those wonton’s look beautiful!!! I saw a throwdown with Bobby Flay for potstickers and have been intrigued since. Your work with the ravioli and wontons make me a little less afraid of them. 🙂
We’re going to Johnny’s sister’s (and my boss) house for Thanksgiving. I’m bringing deviled eggs for an appetizer and yams for the meal. Johnny is making (from scratch!) a pumpkin cheesecake.
Overall, I’m not a huge fan of Thanksgiving. I find most of the food – turkey, mashed potatoes, etc. to be all one-note dishes and bland. I like munching on appetizers and gorging myself on desserts more than the actual meal.
omg those look amazing!!! i wish i could make wontons/potstickers like that! it would be so much cheaper!!
i’m not sure what i’m making yet; that’s my project for tonight!
Sharon – its a bottled sauce – the brand name is House of Tsang and its the szechuan spicy stir fry sauce I use – Hannah uses their classic sauce which isn’t as spicy – she can’t handle the heat!
Biz, for your stir frys do you add sauce to it? Or do you use the chicken broth? I want to make a stir fry! Haha!
And wow, I’m so impressed with how the wonton soup came out! Great job!
I am making a corn pudding, soup and a dessert. There will be way too much food. Wayyyyy tooooooo much.
I love this soup by the way. I am so jealous of your wonton ability. 😀
Love the looks of that stir fry!!
I’m not making it but my aunt’s green bean casserole is basically my entire Thanksgiving plate. I LOVE it!
Can I come to YOUR house for dinner?? That soup looks fantastic!