chicken wontons

Chicken wontons featuring a deliciously delicate filling (not made with pork for once!) with shiitake mushrooms and napa cabbage. Freeze these wontons to make wonton soup in minutes any time of day!

Mom's Chicken Wontons

napa cabbage ((340 grams))

salt

shiitake mushrooms ((fresh

chicken breast chicken ((450 grams))

ginger ((finely minced))

scallions ((finely chopped))

soy sauce

shaoxing wine ((or dry sherry cooking wine))

oyster sauce

sesame oil

sugar

white pepper

Knorr Chicken Powder ((20 grams))

water ((preferably from soaking the mushrooms

wonton wrappers ((about 75-80 wrappers total))

Wash the napa cabbage clean and shake off any excess water. If using a food processor, tear the leaves up and pulse them into small pieces (take care not to mince the napa cabbage). If hand-chopping them, slice the leaves thinly lengthwise and then finely chop them going the other way. Transfer to a bowl and mix in ¾ teaspoon salt. Set aside for 30 minutes while you prepare the other ingredients (but no more than 30 minutes). After 30 minutes, squeeze the napa cabbage dry and save the water.

Pre-soak the mushrooms if using dried shiitake mushrooms (then squeeze any water from the mushrooms and reserve the soaking liquid––if using fresh mushrooms, skip this step). Remove the mushroom stems and dice them into ½” cubes.

Heat 3 tablespoons oil in a wok or pan over medium high heat, and cook the mushrooms for about 5-8 minutes until caramelized. Turn off the heat and leave the mushrooms to cool.

Now hand-chop the chicken by using our method for grinding meat without a grinder. This allows you to choose whatever cut of chicken you like (breast or thighs) and get a better texture than conventional ground meat. If you’d like to skip this step, you can also use ground chicken.

Time to make the filling: combine the chicken, napa cabbage, cooked mushrooms (with any oil left in the pan), ginger, scallions, light soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, Knorr Chicken Powder, and 2 tablespoons of liquid from either soaking the mushrooms or salting the cabbage (if you have neither, just use water).

Using a rubber spatula or pair of chopsticks, stir the mixture in one direction for 10 minutes, longer if needed, until the filling is well combined and sticky, like a paste.

Prepare a large sheet pan lined with parchment paper and get a small bowl of room temperature water. Lastly, bring a small pot of water to a boil, so you can taste­ test a couple wontons.

To assemble the wontons, take your square wonton wrapper, wet your finger, and dab one side of the square with water. Add 1-2 teaspoons of filling in the center, and gently fold the wrapper in half. Seal on all sides. Using your finger, brush another dab of water on one corner (of the filling side), and gently overlap the two corners of the rectangle by pressing them together. Place on the parchment-­lined sheet pan.

Make one more wonton, boil, and taste test the two samples (we find that tasting two, and not just one, helps us get a better feel for the flavor and adjust seasoning more accurately). Make adjustments to taste before proceeding to make the whole batch.

To cook the wontons, boil water in a pot, and add the wontons (fresh or frozen, but never defrosted wontons). To prevent the wontons from sticking to the bottom of the pot, stir the boiling water gently so the water is moving when you add in the wontons. Cook uncovered for abou 5 minutes using medium heat. If necessary, add ½ cup cold water if the water is boiling too vigorously. This helps manage the starch levels in the water. The wontons are done once they float to the surface and turn slightly plump. (Cooking frozen wontons takes longer, about 8 minutes.)

Big, beautiful, bossy flavors ahead! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top. Yum!

Chicken Wontons in Spicy Chili Sauce

sesame oil, divided

shiitake mushrooms, sliced

garlic, grated

chicken broth (depending on how soupy you like it)

teriyaki sauce

chili crisp

green onions, sliced

sesame seeds

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add mushrooms; sauté until softened and yummy. Add garlic for the last minute or two of sautéing. 

Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.

Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions. 

Excellent! Spicy for sure, but you could always leave out the chili crisp if that’s not your thing. I gave this to my toddlers before adding that ingredient. I think adding just one cup of broth is plenty. We served ours with the Trader Joe’s fried veggie rice. Will be making again!

I had one of those nights last night where I wasn't in the mood to cook. I threw this recipe together SO fast. It had so much flavor and couldn't have been easier. I'm definitely keeping this in my back pocket for those nights. It was filling and comforting and pretty healthy!

I am in a very dinner time SOS stage of life and this recipe was just perfect. So fast, easy, and full of flavor.  I just pulled a few of the wontons out for the little one before adding the chili at the end.

I just used the 4 ounce package and it was fine, plenty of mushrooms

I made the vegetarian variation and it was really delicious and easy peasy- thank you! My only tip is that I used 1 cup of broth because it seemed plenty when I made the dish, but when I put away the leftovers, the potstickers absorbed the remaining broth, so next time I’d use closer to the 2 cups of broth.

Just made this on a Sunday of “I can’t even” after running after my toddler all weekend, and in true SOS fashion I didn’t have wontons or teriyaki sauce 😅 I subbed frozen potstickers and used the frozen sauce that came with the potstickers with a splash of mirin and honey to flavor the sauce. It was amazing! Def going into rotation as the weather cools down.

This recipe has become my staple and go to! I always have these ingredients handy. 
This is a wonderful recipe to use up random bits and pieces of veg I may have at the end of the week. I follow thw recipe exactly and just swap out the veg for whatever I have on hand.
Tonight I sautee’d cabbage with garlic then did all the rest exactly the same. DELICIOUS! EVERY! TIME!😍

This is a really great weeknight dinner.  Great taste!  Next time I will use different mushrooms as the shitakes were leathery.  I may have cooked them too long.

This is a really great weeknight dinner.  Great taste!  Next time I will use different mushrooms as the shitakes were leathery.  I may have cooked them too long. Made with potstickers from Costco.

So good and so easy! We made this for dinner tonight. I can’t believe how good and easy it was! It took me a few stores to find chili crisp, but glad I didn’t give up.  This will go 8 to our regular rotation!

Delicious recipe and sooo easy! I threw in a dollop of natural peanut butter and crushed peanuts on top for a spicy peanut flavour! Will make these often. Thank you!!!

If you Google Cauliflower Teriyaki Bowls by Dishing Out Health, I used her recipe in these and they turned out fantastic!

Have made this 3x in the last week! Obsessed would be putting it lightly.

Loved this dish from the SOS series! I used vegan dumplings and veggie broth, and I put a small side of rice in each bowl to mop up some of the sauce. The meal came together in about 15 minutes. Delicious!

Oops meant to give it that five star rating too!

I was so excited when I saw this recipe posted because I had the TJ’s wontons in my freezer and hadn’t tried them out yet or have any ideas on how I would prepare them. The only ingredients I needed to buy were the mushrooms. Sauces and other veggies were already on hand. This meal did not disappoint with its flavor and ease of preparation. Will def be making these many more times!

https://content.jwplatform.com/videos/ldalMVET.mp4

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