Ground chicken wontons make a great snack. Chicken is not the most common ingredient to fill wonton wrappers, but it is a versatile protein which combines well with various types of vegetables and seasonings.
These little dumplings can be deep-fried, steamed or poached for a soup, and ground chicken is lean so lower in fat that some other types of meats. Try these ground chicken wontons and experience the authentic, tasty flavor of China.
Delicious Dumplings: Ground Chicken Wontons Make a Change
A lot of people have only tried the ground pork or ground beef option for making theirs, and ground chicken makes such a nice change, a nice change of pace. Try it and you will be pleasantly surprised by the aromatic result and the lovely, delicate flavor. You can either buy ground chicken or a ground chicken/turkey mix for these ground chicken wontons, or you can put a chicken breast through the mincer if you have one and make your own.
There are recipes for every palate and occasion. If you usually use ground pork to make yours (and that is a traditional recipe) then try ground chicken wontons instead, or even go for ground turkey. Yum! This is one of my favorite wonton fillings now and just a glimpse of ground chicken in the grocery store immediately brings this recipe to mind.
The texture will be nearly identical to dumplings made using other meats although of course the flavor will be milder. Ground chicken is much leaner and therefore lower in fat than ground pork, so your ground chicken wontons will be delicious without being too fatty, if you choose ground chicken to make them.Print
Tasty Ground Chicken Wontons
Ground chicken can be used to fill fried wontons, but in this recipe the wontons are added to a tasty Chinese soup instead. This makes a light entree or, in smaller portions, an appetizer.
- Prep Time: 25 mins
- Cook Time: 6 mins
- Total Time: 31 mins
- Yield: 12 1x
- Category: Soup
- Cuisine: Chinese
- 8 green onions (spring onions)
- 1/2 sliced yellow onion
- 12 oz (340g) ground chicken
- 2 teaspoons cornstarch
- 2/3 cup (60g) julienne-cut Napa cabbage
- 36 wonton wrappers
- 4 quarts (3 3/4 liters) low-sodium chicken broth
- 4 tablespoons soy sauce
- 1/2 cup (170g) frozen peas (optional)
- First you need to make the chicken wonton filling. Combine the chicken with half the soy sauce, all the cornstarch, half the green onions and all the cabbage.
- Put a teaspoon of this mixture in the middle of each wonton wrapper and fold the wonton wrappers in half lengthwise so the ends touch.
- Press down firmly on the ends to seal the wontons and use your thumbs to push out the air. Fold the wonton edges over one more time, and with wet fingers press them sealed.
- You can freeze them at this point (for up to 2 weeks) and then thaw.
- Bring the chicken broth to a boil and then turn down the heat. Add the rest of the sliced onion and soy sauce, then add the wontons with a spoon, making sure you don’t break any.
- Let them simmer for 5 minutes, then add the green onion and peas (if using) to the soup, cook 1 more minute and serve.
- This dish is made with chicken broth and homemade wontons. Try to use low-sodium (low-salt) chicken broth since the recipe also contains soy sauce and that is already quite salty.
- You can omit the peas if you want, or swap the Napa cabbage for another kind of Chinese cabbage or pak choy. This recipe is very easy and makes a lovely light supper.