While this chicken wonton dish isn’t our first on the blog, it is the first to use chicken instead of pork in the filling. Those of you who don’t eat pork will like this dish!
The delicate flavor of these chicken wontons is accentuated by meaty shiitake mushrooms and my grandma’s secret ingredient––Knorr Chicken Powder––in Chinese cuisine. The chicken powder is a favorite ingredient in her wonton fillings, whether they are made with chicken or another meat.
Napa cabbage leaves are also used to give the wontons their unique texture and nutritional value. Cucumber should be salted for at least 30 minutes prior to use in the recipe to help draw out some of its moisture. This gives you more control over the moisture content of the filling.
The recipe is here!
- 450g of boneless skinless thighs or chicken breast or ground chicken
- 340g of napa cabbage
- 20g of Knorr Chicken Powder
- 10 shiitake mushrooms
- 3 tablespoons of oil
- 2 teaspoons of finely minced ginger
- 2 packages of wonton wrappers
- 1/4 cup of finely chopped scallions
- 2 tablespoons of water
- 2 tablespoons of soy sauce
- 1 1/2 tablespoons of shaoxing wine
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 3/4 teaspoon of salt
- 1/2 teaspoon of white pepper
- Remove any extra water from the napa cabbage by scrubbing it thoroughly. Tear the leaves into little bits if using a food processor. The leaves should be sliced thinly lengthwise and then chopped finely, going the other way if they are chopped by hand. In a separate bowl, stir in the remaining 3/4 teaspoon of salt. Allow to sit for 30 minutes while the remaining ingredients are prepared. After 30 minutes, drain the water from the napa cabbage and set it aside.
- If you’re using dried shiitake mushrooms, make sure to soak them first. Cubes of 1/2″ should be used to dice the mushrooms.
- Cook the mushrooms for around 5-8 minutes until they are caramelized in a wok or skillet with 3 tablespoons of oil heated over medium-high heat. Leave the mushrooms to cool after turning off the heat.
- Chop the chicken following our guide on grinding meat by hand instead of using a grinder. Ground chicken breasts or thighs can be used, and the texture is superior to that of normal ground meat.
- Make the filling by combining chicken, napa cabbage, cooked mushrooms, ginger, and scallions with light soy sauce and 2 tablespoons of liquid from either soaking the mushrooms or salting the cabbage, as well as Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper and Knorr Chicken Powder (if you have neither, just use water).
- A rubber spatula or set of chopsticks can be used for this task, but if necessary, continue to stir the mixture in one direction for at least 10 minutes.
- A big sheet pan covered with parchment paper and a small bowl of warm water should be ready before you begin. For the final step, boil some water in a small pot and taste a few wontons.
- To assemble the wontons, wet your finger and dab one side of the square with water while holding the wonton wrapper square.
- Fold the wrapper in half and place the filling in the center. This is a whole seal. One of the corners (the filling side) should be slightly dampened with your finger, then gently overlap the two corners by pressing them together. Place on a parchment-lined baking sheet.
- Once you’ve made a second wonton, boil it and compare it to the first. Before making the entire batch, tweak the flavor to your liking.
- A saucepan of water should be boiling before the wontons are added. In order to keep the wontons from adhering to the bottom of the saucepan, gently whisk the boiling water to keep the water circulating. Over medium heat, cook for about 5 minutes, uncovered. If the water is boiling too quickly, you may want to add another 12 ounces of cold water. This aids in the control of the water’s starch content. Once the wontons float to the top and begin to plump, they are ready to serve.