Chicken and Cilantro Wontons

Name: Chicken and Cilantro Wontons
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 1 lb ground chicken; 2 oz bean thread noodle ((about 2 oz dry)); 2 cups cabbage (chopped); 3 scallions (minced); 1 cup cilantro (chopped); 3 tbsp light soy sauce (low sodium); 1 tbsp shaoxing wine; 4 cloves garlic (grated); 1 tsp sugar; 1/2 tsp MSG (can sub chicken powder/accent/etc); 1 tsp kosher salt; 1/2 tsp white pepper; 1/2 tbsp corn starch; 1 package wonton wrappers (Ensure the package comes with about 50)

7 steps

Prep:1hCook:5min

I LOVE the frozen Chicken and Cilantro Wontons I see at the supermarket but they never have quite enough filling for me! They're the small mini wontons but I've recreated a version that you can make at home quite easily! They're so full of flavor, cook quickly, and the best part is, they freeze perfectly! You can keep these in the freezer to pull out for an easy meal ANY TIME!

Updated at: Thu, 11 Apr 2024 09:05:56 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1993 kcal (100%)

Total Fat42.4 g (61%)

Carbs274 g (105%)

Sugars10.8 g (12%)

Protein121.2 g (242%)

Sodium6368.4 mg (318%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbground chicken

2 ozbean thread noodle

2 cupsCabbage

1 cupcilantro

3 Tbsplight soy sauce

low sodium

1 Tbspshaoxing wine

4cloves garlic

grated

1 tspsugar

½ tspMSG

can sub chicken powder/accent/

1 tspkosher salt

½ tspwhite pepper

½ Tbspcorn starch

1 packagewonton wrappers

Ensure the package comes with about 50

Instructions

Step 1

Rehydrate bean thread noodles by placing them in a bowl and soaking them in hot water until soft and drain & pat dry to remove as much water as possible. Cut into small sections.

Step 2

Chop cabbage and add about 1 tsp of salt directly to the dry cabbage and mix thoroughly. Let rest for 15 minutes until water is pulled out and squeeze out as much water from the cabbage as possible.

Step 3

In a large bowl, combine ground chicken, bean thread noodle, drained cabbage, scallions, cilantro, soy sauce, shaoxing wine, grated garlic, sugar, salt, MSG, and white pepper.

Step 4

Fry a little bit of the filling to taste test and adjust seasoning to your preference if needed! I always do this before folding my wontons – there is nothing worse than spending the time to fold to find out the seasoning is off to your preference.

Step 5

To make your wonton, place 1/2 tbsp of filling in the center of your wrapper. Wet two adjacent sides of your wrapper with water, then fold over into a triangle and seal, making sure all air escapes from the inside of the wrapper. Then wet the two long corners of your wonton and connect them together to form a tortellini-esque shape.

Step 6

Cook for 3-4 minutes on a high simmer (medium high) until the dumplings float. You do not want a rapid boil, otherwise the dumplings wrappers may break.

Step 7

Serve with chili oil, fresh scallions, and cilantro!

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