On the stovetop, heat oil in a saucepan over medium heat until the oil becomes shimmering. Add the onion, ginger and garlic and sauté until the onions are tender. Transfer to a mixing bowl.
In the mixing bowl add ground chicken and salt to the onion mixture and stir well.
Stuff the wontons by using a brush and a shallow dish of water and a lined baking sheet. Spoon ½ tablespoon of the chicken mixture onto the wonton wrapper. Brush the edges with water and fold into a triangle.Then slide your finger along the edges to seal them. Fold the edges of the left and right side toward the center and pinch to form a flower bud shape. You might also opt to keep the piece in a triangle shape.
To cook the wontons, combine water, salt, pepper, red wine vinegar and red pepper flakes in a large pot, bringing them to a boil. Lower to a simmer.
Add mushrooms, carrots, edamame and wontons. Let cook for 20 minutes. Serve sprinkled with green onions, if desired.
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