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1
Trim off all but 1-inch of the scallion greens, chop the greens, and reserve for garnish.
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2
Cut each of the scallions into 4 pieces.
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3
Combine the stock, scallion pieces, ginger, and garlic in a large pot.
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4
Bring to a boil over high heat.
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5
Reduce the heat to medium and simmer for 20 minutes or longer.
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6
Strain and discard the solids.
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7
(The broth can be made a day ahead.
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8
Keep refrigerated and ready to serve.)
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9
Place the chicken in a food processor and pulse several times to grind finely.
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10
Add the ice and process until the ice is absorbed.
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11
With the blade in motion, add the cream.
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12
Pulse in the lemon zest and salt to blend.
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13
Chill for 1 hour.
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14
Sprinkle a sheet pan with cornstarch to hold the wontons before cooking.
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15
Working with a few wontons at a time and keeping the remaining wonton skins covered, mound 1 tablespoon of the chicken mixture in the center of each skin.
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16
Moisten the edges with water and place another wonton on top.
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17
Press on the edges to seal completely.
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18
Repeat until the entire filling is used.
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19
As they are done, transfer to the sheet pan.
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20
Just before serving, bring a large pot of salted water to a boil over high heat.
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21
Working in 2 batches, drop the ravioli into the boiling water, reduce the heat to medium, and simmer until tender and the chicken mixture is thoroughly cooked, 3 to 5 minutes.
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22
Bring the water back to a boil before proceeding with the final batch.
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23
Remove the wontons with a slotted spoon and arrange 3 in the center of each serving bowl.
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24
(The wontons are best if used just after boiling.
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25
Place them right into the serving bowls.
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26
If they cool, the hot broth will warm them.)
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27
Reheat the broth almost to boiling, season with salt and pepper, to taste, and ladle over the wontons.
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28
Garnish with the cilantro and chopped scallion greens.
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29
Serve right away.
