Homemade chicken wontons deliver delicate, flavorful parcels that are worth the effort. These chicken wontons are perfect for a comforting meal, a freezer stash, or a fun kitchen project. The tender, juicy filling and silky wrapper make them a versatile and rewarding dish.
Craving a delicious Chicken Wontons? You've come to the right spot! From Chicken Recipes favorites to amazing Drinks recipes, there's something here for everyone.
Why You’ll Love This Chicken Wontons
- Incredibly Versatile: Serve in broth, with spicy sauce, or pan-fried.
- Perfect Texture: Tender, juicy filling and silky or crisp wrappers.
- Fun & Rewarding: Simple pleating method is beginner-friendly and relaxing.
- Freezer-Friendly: Make a big batch for quick meals anytime.
Ingredients & Tools
- 250 g ground chicken (a mix of thigh and breast is ideal)
- 1 pack (about 40-50) square wonton wrappers
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp finely grated ginger
- 2 cloves garlic, minced
- 2 spring onions, finely chopped
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine (or dry sherry)
- 1/2 tsp white pepper
- 1/4 tsp sugar
- 1 large egg white (for sealing)
Tools: A large mixing bowl, a small bowl for the egg wash, a baking sheet lined with parchment paper, and a pastry brush (or your finger) for sealing.
Notes: Don’t skip the cornstarch or egg white—they keep the filling juicy and seal the wontons perfectly.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 18 g |
| Fat: | 8 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 35 minutes | Cook Time: 5 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Wonton Wrapper Wisdom. You’ll typically find square wonton wrappers in the refrigerated section of most supermarkets, often near the tofu. Keep them covered with a damp cloth while you work to prevent them from drying out and cracking.
- The Fat Content Matters. Using 100% chicken breast can lead to a slightly drier filling. If you can, ask your butcher for a mix, or use ground chicken thigh. The bit of extra fat makes the wontons incredibly juicy and flavorful.
- Don’t Overwork the Filling. When mixing, use a fork or your hands and stir in one direction just until everything is combined. Overmixing can make the filling tough and dense—we want it light and tender.
- Do a Flavor Test. Before you commit to filling all the wrappers, cook a tiny teaspoon of the filling in a microwave or small pan. Taste it and adjust the seasoning. This is your chance to add more soy sauce, ginger, or pepper.
How to Make Chicken Wontons
Step 1: Create the Flavorful Filling. In your large mixing bowl, combine the ground chicken, soy sauce, sesame oil, grated ginger, minced garlic, and most of the chopped spring onions (save a tablespoon for garnish). Sprinkle over the cornstarch, Shaoxing wine, white pepper, and sugar. Now, using a fork or your hands, mix everything together. You’ll want to stir in one direction for about a minute—just until the mixture becomes slightly sticky and all the ingredients are fully incorporated. This stickiness is a good sign; it means the filling will hold together beautifully.
Step 2: Set Up Your Wonton Assembly Station. Clear a large workspace on your counter. Place your bowl of filling, the stack of wonton wrappers (under a damp cloth!), the egg white in a small bowl (lightly beaten with a fork), and your parchment-lined baking sheet within easy reach. You might also want a small cup of water for dampening your fingers if they get too sticky. This mise en place makes the whole process smooth and enjoyable.
Step 3: Fill and Fold the Wontons. Take one wrapper and place it on your clean work surface like a diamond. Using your pastry brush or finger, brush a thin layer of egg white along all four edges. Place about one level teaspoon of filling in the center—don’t overfill! Now, fold the bottom corner up to meet the top corner, creating a triangle. Press down firmly around the filling to push out any air pockets and seal the edges well.
Step 4: The Signature Pleat. Here’s the part that makes them look pro. Hold the filled triangle with the long, sealed edge facing away from you. Dab a little egg white on the left tip. Now, bring the right tip over and press it onto the left, glued tip, forming a classic wonton shape that resembles a little nurse’s cap. Press firmly to seal. It might feel fiddly for the first one or two, but you’ll quickly find a rhythm.
Step 5: Cook to Perfection. To boil, bring a large pot of salted water to a rolling boil. Gently lower in the wontons in batches—don’t overcrowd the pot. They will sink initially, then float to the top. Once floating, let them cook for another 3-4 minutes until the wrappers are tender and the filling is cooked through. You can remove one with a slotted spoon and cut it open to check. They should be plump and juicy.
Storage & Freshness Guide
- Fridge: Store uncooked wontons on a parchment-lined tray, covered, for 4–6 hours.
- Freezer: Freeze in a single layer until solid, then transfer to a bag for up to 3 months.
- Reviving: Boil frozen wontons directly—add 1–2 minutes to cooking time.
Serving Suggestions
Complementary Dishes
- Simple Garlic Bok Choy — The slight bitterness and crisp texture of the greens provide a wonderful contrast to the soft, savory wontons, making the meal feel complete and balanced.
- Scallion Pancakes — The flaky, chewy layers of a scallion pancake are perfect for dipping into any leftover sauce or broth from the wontons, creating a fantastic textural play.
- Cold Cucumber Salad — A bright, tangy, and refreshing salad with a rice vinegar dressing cuts through the richness of the wontons and cleanses the palate beautifully between bites.
Drinks
- Jasmine Green Tea — Its delicate floral notes and clean finish are a classic pairing that doesn’t overpower the subtle flavors of ginger and chicken in the wontons.
- Light Lager or Pilsner — A crisp, cold beer is fantastic with the savory umami notes, especially if you’re serving the wontons with a spicy chili oil sauce.
- Gewürztraminer — This slightly off-dry white wine has lychee and spice notes that harmonize wonderfully with the Asian flavor profile of the dish.
Something Sweet
- Mango Pudding — The tropical sweetness and creamy, smooth texture of mango pudding is a light and refreshing way to end a meal centered around savory, umami-packed wontons.
- Lychee Sorbet — This is a palate-cleansing dream. The intense, perfumed fruit flavor of the lychee is a perfect, light finale that feels both elegant and simple.
- Fortune Cookies — For a bit of fun and tradition, you can’t go wrong. The sweet, vanilla-like flavor and satisfying crunch provide a playful end to your homemade feast.
Top Mistakes to Avoid
- Mistake: Overfilling the Wrappers. It’s so tempting to add just a little more, but this is the number one cause of wonton blowouts during cooking. A level teaspoon is perfect—it allows you to seal them properly without any filling sneaking out.
- Mistake: Not Sealing the Edges Properly. If you don’t press out the air and create a tight seal, water can get inside during boiling, making the filling watery and potentially causing the wonton to break apart. Take that extra second to press firmly.
- Mistake: Crowding the Pot. Boiling too many wontons at once drops the water temperature and makes them stick together, resulting in a gummy texture. Cook in batches for the best, silky-smooth results.
- Mistake: Skipping the Cornstarch. I’ve messed this up before too, thinking it was optional. It’s not! The cornstarch acts as a binder and, crucially, helps the filling retain its moisture and juiciness, preventing a dry, crumbly texture.
Expert Tips
- Tip: Freeze Them Flat First. After folding, place the wontons in a single layer on your parchment-lined baking sheet and freeze until rock solid (about 1-2 hours). Then, you can transfer them to a freezer bag. This “flash freezing” prevents them from sticking together in one big clump.
- Tip: Make a Flavor-Packed Dipping Sauce. While the wontons boil, whisk together 3 tbsp soy sauce, 1 tbsp Chinkiang black vinegar, 1 tsp chili oil, 1 minced garlic clove, and a pinch of sugar. This simple sauce elevates them to a whole new level.
- Tip: Try Pan-Frying for a Crispy Twist. Heat a thin layer of oil in a non-stick skillet over medium heat. Add the wontons in a single layer and cook for 2-3 minutes until the bottoms are golden brown. Then, add ¼ cup of water, cover immediately, and steam for 4-5 minutes until the water evaporates and the wrappers are tender.
- Tip: Use a Cookie Scoop for Neatness. A small (1-teaspoon) cookie or melon baller is a game-changer for portioning the filling quickly, cleanly, and consistently, which really speeds up the assembly process.
FAQs
Can I make the filling ahead of time?
Absolutely! You can prepare the chicken filling, cover it tightly, and store it in the refrigerator for up to 24 hours before you plan to make the wontons. This can actually help the flavors meld together even more. Just give it a quick stir before you start filling your wrappers.
How long do uncooked wontons last in the fridge?
If you’re not cooking them immediately, you can keep the assembled, uncooked wontons on a parchment-lined tray in the fridge, covered with plastic wrap, for about 4-6 hours. For longer storage, freezing is your best bet, as the wrappers can start to dry out and crack in the fridge.
My wontons are sticking to the baking sheet. What did I do wrong?
This usually happens if they sit for too long before freezing. Make sure your parchment paper is dry and that the wontons aren’t touching. A very light dusting of cornstarch on the parchment can also help create a non-stick barrier.
Can I use a different type of meat?
Of course! Ground pork is a classic and delicious substitute, often mixed with shrimp for a surf-and-turf version. You could also use ground turkey, though it’s leaner, so you might want to add an extra teaspoon of sesame oil to the mixture to keep it moist.
How do I know when the wontons are fully cooked?
The visual cue is that they float to the surface of the boiling water. Once they’re floating, let them cook for another 3-4 minutes. The best way to be sure is to sacrifice one wonton—cut it open. The chicken should be completely white with no pinkness, and the wrapper should be tender and translucent.
Chicken Wontons
Learn how to make perfect, juicy Chicken Wontons from scratch. This easy recipe includes folding tips, cooking methods, and a pro dipping sauce. Make your own tonight!
Ingredients
For the Wontons
-
250 g ground chicken (a mix of thigh and breast is ideal)
-
1 pack square wonton wrappers (about 40-50)
-
2 tbsp soy sauce
-
1 tbsp sesame oil
-
1 tbsp finely grated ginger
-
2 cloves garlic (minced)
-
2 spring onions (finely chopped)
-
1 tbsp cornstarch
-
1 tbsp Shaoxing wine (or dry sherry)
-
1/2 tsp white pepper
-
1/4 tsp sugar
-
1 large egg white (for sealing)
Instructions
-
In your large mixing bowl, combine the ground chicken, soy sauce, sesame oil, grated ginger, minced garlic, and most of the chopped spring onions (save a tablespoon for garnish). Sprinkle over the cornstarch, Shaoxing wine, white pepper, and sugar. Now, using a fork or your hands, mix everything together. You’ll want to stir in one direction for about a minute—just until the mixture becomes slightly sticky and all the ingredients are fully incorporated.01
-
Clear a large workspace on your counter. Place your bowl of filling, the stack of wonton wrappers (under a damp cloth!), the egg white in a small bowl (lightly beaten with a fork), and your parchment-lined baking sheet within easy reach.02
-
Take one wrapper and place it on your clean work surface like a diamond. Using your pastry brush or finger, brush a thin layer of egg white along all four edges. Place about one level teaspoon of filling in the center—don't overfill! Now, fold the bottom corner up to meet the top corner, creating a triangle. Press down firmly around the filling to push out any air pockets and seal the edges well.03
-
Hold the filled triangle with the long, sealed edge facing away from you. Dab a little egg white on the left tip. Now, bring the right tip over and press it onto the left, glued tip, forming a classic wonton shape that resembles a little nurse’s cap. Press firmly to seal.04
-
To boil, bring a large pot of salted water to a rolling boil. Gently lower in the wontons in batches—don’t overcrowd the pot. They will sink initially, then float to the top. Once floating, let them cook for another 3-4 minutes until the wrappers are tender and the filling is cooked through.05
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