Preparation:
Preparation time: 1 hr
Cooking time: 5 mins
Serving: 50 wontons
Ingredients:
- 1 lb ground chicken
- 2 oz bean thread noodle (about 2 oz dry)
- 2 cups cabbage chopped
- 3 scallions minced
- 1 cup cilantro chopped
- 3 tbsp light soy sauce low sodium
- 1 tbsp shaoxing wine
- 4 cloves garlic grated
- 1 tsp sugar
- 1/2 tsp MSG can sub chicken powder/accent/etc
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tbsp corn starch
- 1 package wonton wrappers
Instructions:
- Rehydrate bean thread noodles by placing them in a bowl and soaking them in hot water until soft and drain & pat dry to remove as much water as possible. Cut into small sections.
- Chop cabbage and add about 1 tsp of salt directly to the dry cabbage and mix thoroughly. Let rest for 15 minutes until water is pulled out and squeeze out as much water from the cabbage as possible.
- In a large bowl, combine ground chicken, bean thread noodle, drained cabbage, scallions, cilantro, soy sauce, shaoxing wine, grated garlic, sugar, salt, MSG, and white pepper.
- Fry a little bit of the filling to taste test and adjust seasoning to your preference if needed! I always do this before folding my wontons – there is nothing worse than spending the time to fold to find out the seasoning is off to your preference.
- To make your wonton, place 1/2 tbsp of filling in the center of your wrapper. Wet two adjacent sides of your wrapper with water, then fold over into a triangle and seal, making sure all air escapes from the inside of the wrapper. Then wet the two long corners of your wonton and connect them together to form a tortellini-esque shape.
- Cook for 3-4 minutes on a high simmer (medium high) until the dumplings float. You do not want a rapid boil, otherwise the dumplings wrappers may break.
- Serve with chili oil, fresh scallions, and cilantro!
Posted by Coba Grills and we thank CJ Eats for this delicious recipe and the recipe link https://cjeatsrecipes.com/chicken-and-cilantro-wontons/
