Tasty Ground Chicken Wontons

Quick Ground Chicken Wonton Soup

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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.


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. You can freeze them at this point (for up to 2 weeks) and then thaw.
  5. 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.
  6. 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.