Harshita Sinha
20-24 wonton wrappers, 1/2 lb ground chicken, 1/2 cup chopped cabbage, scallions, garlic, 2 tbsp soy sauce, 2 tbsp sesame oil, 4 cups chicken broth, salt, and pepper.
In a large mixing bowl, combine ground chicken, chopped cabbage, scallions, garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated.
Heat ghee in a pan.
Lay a wonton wrapper, add filling, moisten edges with water, fold into a triangle, and press edges to seal.
Repeat the process until all wrappers and filling are used up. In a large pot, bring the chicken broth to a boil over high heat.
Once the broth is boiling, carefully add the wontons to the pot. Cook for 5-7 minutes or until the wontons float to the surface.
Add salt and pepper to the broth to taste. You can also add other seasonings such as ginger or chili flakes to suit your taste.
Ladle the wontons and broth into bowls. Serve hot and enjoy!