Chicken Wontons
Thin wrappers filled with juicy chicken, garlic, ginger, and spring onion, then folded into neat little wontons and steamed until tender. They make a light, satisfying starter with a simple dip on the side.
For 16 servings
- prep · ~10 min
Prepare the filling ingredients.
1.Finely mince the chicken breast if not already minced.2.Chop the spring onion very finely.3.Mince the garlic and grate the ginger. - mix · ~3 min
Mix the chicken filling.
Add chicken breast, spring onion, garlic, ginger, soy sauce, sesame oil, black pepper, salt, and cornflour to a bowl. Mix well until the filling looks sticky and evenly seasoned.
- assemble · ~15 min
Fill and fold the wontons.
1.Place one wonton wrapper on the work surface.2.Add a small spoonful of chicken filling in the center.3.Brush the edges lightly with water.4.Fold and seal the wrapper tightly, pressing out any air.5.Repeat with the remaining wrappers and filling to make 16 wontons.TIPDo not overfill the wrappers or they may open while steaming. - prep · ~1 min
Grease the steamer plate.
Brush the steamer plate or tray with oil so the wontons do not stick.
- steam · ~12 min
Steam the wontons.
Arrange the wontons in a single layer with a little space between them. Steam over medium heat until the wrappers turn glossy and the chicken is cooked through, 10 to 12 minutes.
TIPThe filling should reach 165°F or 74°C in the center. - serve
Serve the chicken wontons hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Mix the filling until it turns tacky; that sticky texture helps the mince stay juicy and hold together.
- 2Keep the wonton wrappers covered with a damp cloth while folding so they do not dry out and crack.
- 3Press out trapped air before sealing, or the wontons can puff and split while steaming.
- 4Leave a little space between wontons in the steamer so the wrappers do not stick to each other as they soften.
- 5Steam on medium heat, not high, so the wrappers cook tenderly instead of tearing from aggressive bubbling.
- 6If making ahead, arrange uncooked wontons on a tray, chill until firm, then freeze so they do not stick together.
- 7Reheat leftover wontons by steaming for a few minutes rather than microwaving, which can make the wrappers rubbery.
Adapt it for your goals.
Spicy
Add finely chopped green chilli or a little chilli sauce to the filling for hotter Indo-Chinese style wontons.
pan friedPan-fried
Steam first, then lightly pan-fry the bottoms for a crisp contrast if you want potsticker-like texture.
mixed veg chickenMixed-veg-chicken
Add very finely chopped cabbage or carrot to stretch the filling and bring extra sweetness and crunch.
prawn chickenPrawn-chicken
Replace part of the chicken with finely chopped prawns for a bouncier, more succulent filling.
Why this is on our healthy list.
Lean Protein Filling
Chicken breast provides satisfying lean protein, making these wontons filling without needing a heavy cooking method.
Light Cooking Method
Steaming cooks the wontons without deep-frying, so the dish stays lighter while still tender and juicy.
Aromatics With Purpose
Ginger, garlic, and spring onion add strong flavor, which helps the filling taste vibrant with only a small amount of oil.
Frequently asked questions
The wrappers will look glossy and tender, and the chicken filling should be opaque and reach 74°C or 165°F in the center.
