How to make it

  • Note: When using wonton skins, make sure that you put the floor side down on your worksurface. You will poach these first in water and when they are all poached you can then add them to the wonderful chicken stock you have prepared or purchased.
  • Combine first 8 ingrediants. Fry a tiny bit and adjust to taste with salt and pepper.
  • Place a wonton flour-side down on your workspace and place about 1 teaspoon of the filling in the middle of the wonton. Dip your finger in a bowl of water and moisten the edges. Make sure to seal. Pinch edges and twist into wonton shape. Be careful not to overstuff or your wonton will be doo-doo.
  • Fill a stock pot with water to boil. Add the wontons in batches and cook until they float to the surface about 30 -45 seconds.
  • Remove and place cooked wontons on a wax-papered cookie sheet
  • until ready to add to chicken stock.
  • Dissolve saffron in 1/2 cup of hot stock. Bring remaining stock to simmer. Stir in saffron. Add the wontons, and heat slowly but throughly for about 10-15 minutes.
  • Serve with garnish if desired.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    greekgirrrl ate it and said...
    Wonderfully different recipe..
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes