I wanted to create a play on chicken and dumplings, but using wonton soup as the inspiration. Mostly because I had half of a leftover chicken that I needed to get rid of, so I figured, why not just grind up the wing and leg meat and turn that into a dumpling filling? I also wanted to make a chicken consommé using the bones, because that would be a gorgeous broth that I could pour over the dumplings, just as an homage to my lantern festival dish. For the wontons themselves, I went with a classic tortellini shape, just to keep them nice and concise.
For the wrapper:
1 cup flour and more for rolling
1/4 cup water
a pinch of salt
Combine ingredients into a dough. Dust with flour and divide into 16 equal parts. Roll each out to form a flat disk.
For the filling:
1 chicken thigh, bone and skin removed
1 chicken drumstick, bone and skin removed
1 chicken wing, bone and skin removed
1 scallion, minced
1 teaspoon grated garlic
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 tablespoon vegetable oil
a pinch of salt
Mince the chicken meat until it forms almost a paste-like consistency. Combine ingredients to form your filling. Spoon about 1 tablespoon of filling into the center of each circle and fold in half, then wrap the ends around your finger, pressing them together, to form the wonton shape. Boil these for 3-4 minutes in soy sauce-seasoned water to guarantee a nice, golden finish to the dough. DO not fret if you have leftover chicken filling, you will be using that for your consommé raft.
For the crispy skin:
Reserved skin from chicken thigh, drumstick, and wing
Bake the chicken skins for 20 minutes on a nonstick baking sheet. Brush equal parts of soy and honey onto the skin. Sprinkle on salt, paprika, and pepper and bake at 350 degrees F for a further 5-10 minutes.
For the consommé:
Reserved bones from the thigh, bone, wing
1 teaspoon minced garlic
2 teaspoons minced ginger
1 scallion, diced
reserved chicken filling
Saute bones with scallion, ginger, garlic, and salt. Once the bones are golden brown, deglaze with water and bring to a simmer for at least 30 minutes. Pass through a sieve. Whisk egg white and mix in your remaining chicken filling. Pour that into your simmering consommé and allow that to continue cooking for another 15 minutes on low heat, just so that the proteins coagulate and the chicken meat fully cooks. Pass through a sieve again to have a clear consommé.