All posts tagged wonton

Thai Garden Chicken Wonton Broth Bowl

Published April 18, 2016 by jenmatteson

I haven’t been to Panera in a long time. A really long time. Until recently. And I noticed their menu has changed quite a bit. They seem to have a bit more global flavors than I remember, and I really like the change!


Granted, they aren’t too far out there, as I can understand they want to continue to appeal to the general public, but some new fun items none the less. The Thai Garden Chicken Wonton Broth Bowl (not sure why it just can’t be called soup) really caught my eye. And, I loved it! And of course, I thought how hard could it be to make it at home?


The hardest part of this broth bowl was making the wontons. And really, it wasn’t hard at all, it was just really tedious. The recipe called for a pound of ground chicken, but seeing as though a little goes a long way, I only  used 1/2 pound, and it still made about 25 wontons. Another great option is to use frozen pre-made wontons. Costco actually has some pretty good chicken wontons. Because I made a large pot for just the two of us, the only thing I would have done differently next time is add only the wontons I intend to eat that day. The wonton wrapper itself started to fall apart by day 3 from sitting in the liquid so long. I would keep the others uncooked and wrapped up to throw in when I heat up the soup. Overall, I really liked it. Nate was kind enough to let me know that I can make that any time I want…meaning he really liked it, too!


Thai Garden Chicken Wonton Broth Bowl

Source: Adapted from Spark People
Servings: 8


1/2 pound extra lean ground chicken
1 tbsp. dried minced onion (I subbed 1/4 of a fresh onion, diced finely)
4 cloves garlic, minced, separated
1 tbsp. Ponzu sauce
1/2 tsp sesame oil
2 tsp plus 2 tbsp. ginger root, grated, separated
1/2 tsp. seasoned rice vinegar
48 wonton or pot sticker wrappers
8 cups low sodium chicken broth
2 cup water
3 medium carrots, julienned
4 oz. Portabella mushrooms, sliced
2 crowns broccoli, cut into medium florets
2 tbsp. Miso
2 tsp. sweet red chili sauce
3 green onions, rough chopped
1 cup Napa cabbage, rough chopped
sesame seeds, toasted


1. In a medium bowl, combine ground chicken, onion, 2 cloves minced garlic, Ponzu, sesame oil, 2 tsp ginger, and vinegar. Scoop one tablespoon of chicken mixture on wonton wrapper. Seal edges with water and set aside.

2. In large soup pot or Dutch oven, bring chicken broth and water to a boil. Add carrots and continue to boil for 3-5 minutes.

3. Lightly sauté 2 tbsp. ginger, remaining garlic and add mushrooms, about 5 minutes until mushrooms are soft and fragrant. Add mushrooms, broccoli, miso and sweet chili sauce. After simmering 10 minutes, add green onion, cabbage and wontons. Cook wontons until chicken is cooked through, about 4 minutes. Serve and garnish with sesame seeds.

Crab Ravioli with Shallot Cream

Published September 19, 2013 by jenmatteson

How many daily emails do you get?  How many do you get that you just erase before even opening, either because you know what it is and you don’t want it, or because you don’t even care what it is?  I don’t remember when I signed up for daily emails from Food and Wine, but I started getting them a few weeks ago.  BIG MISTAKE.  Not because I’m not interested, and not because I don’t want to see what’s in it.  Just the opposite.  They send daily recipes, in which most sound absolutely amazing.

Crab Ravioli with Shallot Cream

This one was no different.  A few great things about this recipe.  One: Crab.  YUM.  Two: Ravioli, without the hassle of making homemade pasta (I will do this some day…soon hopefully).  Three: No cheese.  Okay, for some (pretty much all) of you, this might sound like a not-so-great-thing, but it was wonderful for me, and still tasted rich, creamy and decadent.

I loved this recipe, though Nate thought it was too rich.  While it is creamy, the crab paired with the tarragon and shallots gives a very fresh, bright flavor.  The recipe says it makes 8 servings, but I got 16 ravioli out of this recipe, so it’s more like 4.  Maybe my wonton wrappers were larger, or I just filled them twice as much.  My grocery store didn’t have clam broth, so I bought seafood stock instead.  I know it’s not the same, but figured it couldn’t be too different.  I also used half-and-half instead of heavy cream for both the filling and the sauce.  In the sauce, I added just a touch of arrowroot (cornstarch would work just as well) to thicken it a bit.  Everything was melded very well and I really loved this recipe.  I would make it for company, but only when Nate wasn’t there since he didn’t care for it as much.

Crab Ravioli with Shallot Cream

Crab Ravioli with Shallot Cream

Source: Adapted from Food and Wine
Servings: 4


For crab filling:
1/2 tbsp unsalted butter
1/2 tbsp flour
1/4 cup half-and-half
1/2 lb lump crab meat, picked over
1 large scallion, only white part, minced
1 tsp fresh tarragon, minced
1/2 tsp Dijon mustard
salt and white pepper (black is fine if you don’t have white, white just looks better)
32 wonton wrappers

For shallot cream:
1 tbsp olive oil
1 shallot, minced
1 cup half-and-half
1 cup clam broth
1/2 tsp arrowroot or cornstarch
2 tsp Dijon mustard
1 tbsp flat leaf parsley, minced
salt and white pepper (again, black pepper would be fine here)


1. Melt butter in medium sauce pan over medium heat.  Add flour and whisk until combined, about 30 seconds.  Add half-and-half and continue to whisk until very thick, about 1 minute.  Remove from heat and let cool.  Fold in crab meat, scallion, tarragon and mustard.  Season with salt and pepper.

2. On a work surface, lay out 4 wonton wrappers and lightly brush with water.  Scoop about 2 tbsp of crab filling into the middle of each, and top with another wonton wrapper.  Push out any air pockets and firmly press edges of wonton wrappers together.  Trim excess dough with a 2 1/2 inch biscuit cutter, round or fluted edge (I don’t have a biscuit cutter, so I trimmed the edges – unevenly – with a pizza cutter).  Transfer to baking sheet in single layer and repeat with remaining filling and wonton wrappers.

3. In a deep skillet, heat olive oil over low heat.  Add shallot and cook until softened but not browned, about 4 minutes.  Add half-and-half, clam broth and arrowroot or cornstarch, bring to a boil over high heat.  Once thickened slightly, remove from heat and whisk in mustard and parsley.  Season with salt and pepper.  Cover and set aside.

4. Cook ravioli in a large pot of boiling salted water.  Ravioli will float to top when they are done, about three minutes.  Remove with slotted spoon and add to shallot cream sauce.  Toss gently over low heat and serve immediately.  Garnish with more parsley or chopped chives.

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