Notes
Ingredients
For the filling:
Calories: 380 · Protein: 24 g · Carbohydrates: 40 g · Fat: 12 g · Fiber: 2 g · Sugar: 4 g
- 1 lb ground chicken (thigh preferred)
- 3 scallions, minced
- 2 tbsp cilantro, chopped
- 2 tsp fresh ginger, grated
- 3 garlic cloves, grated
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp toasted sesame oil
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp white pepper
- 1 tsp cornstarch
- About 40 wonton wrappers
- Small bowl of water, for sealing
- 3 tbsp chili crisp or chili oil
- 2 tbsp soy sauce
- 1 tbsp black vinegar (or rice vinegar)
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 garlic clove, grated
- Green onions and sesame seeds, to garnish
- Mix all filling ingredients in a bowl, stirring vigorously in one direction for 1 minute until sticky. Keep cold.
- Cook a small spoonful of filling and taste; adjust salt and pepper as needed.
- Place 1 teaspoon of filling in the center of each wrapper, wet the edges, fold into a triangle (or tortellini shape), and press out the air to seal.
- Boil in batches in gently simmering water until they float and reach 165°F, about 3–4 minutes.
- Whisk the sauce ingredients together with a spoonful of the hot cooking water.
- Toss the drained wontons in the sauce, garnish with green onions and sesame seeds, and serve immediately.
- Don't overfill; 1 teaspoon per wrapper prevents bursting.
- Keep the filling cold and the wrappers under a damp towel while you work.
- To pan-fry, brown the bottoms 2 minutes, add a splash of water, and cover to steam through.
- Cook frozen wontons straight from the freezer, adding 1–2 minutes.
- Refrigerate folded uncooked wontons on a floured tray up to 1 day.
- Freeze raw in a single layer, then bag, up to 3 months; cook from frozen.
- Store cooked leftovers up to 3 days; reheat gently in broth or a splash of water.
Calories: 380 · Protein: 24 g · Carbohydrates: 40 g · Fat: 12 g · Fiber: 2 g · Sugar: 4 g