Homemade Chicken Wonton Noodle Soup

Make the wonton filling: add the ground chicken, parsley, garlic, water, dry sherry, lemon juice, butter, salt, sugar, dried thyme, and black pepper to a mixing bowl. Stir firmly in one direction until the mixture looks sticky, smooth, and well bound, about 8 to 10 minutes.

Set up your wrapping station with a parchment-lined sheet pan, the wonton wrappers, and a small bowl of room-temperature water. Bring a small pot of water to a boil so you can cook a test wonton before shaping the full batch.

To shape each wonton, place 1 to 2 tsp of filling in the center of a wrapper. Moisten the edges with water, fold the wrapper in half, and press out any trapped air while sealing the edges. Dab one corner with water, bring the two corners together, and press to secure. Transfer the shaped wonton to the prepared pan.

Cook 1 or 2 test wontons in the boiling water until the filling is cooked through. Taste and adjust the remaining filling with salt or pepper if needed, then continue wrapping the rest of the wontons.