Have you ever made homemade wontons? Well, since we might have some extra time on our hands right now, why not give it a try? My absolute favourite flavour (and I have tried a lot!) are chicken and cilantro wontons. The combination of chicken with cilantro, immersed in Asian flavours, all wrapped inside a wonton is just meant to be.
What are Wontons?
Wontons are a type of Chinese dumpling made by stuffing a wonton wrapper with delicious filling and wrapping it up. The wonton wrapper is essentially like a big square noodle.
When I met my hubby, wontons did not really exist in my life. Being from Shanghai, wontons are a thing of pride for him. Basically, they are life. For me, it wasn't quite like that. In fact, I was never super adventurous with food growing up, so it wasn't until we were together that I actually tried them.
I always had the idea that the stuffing was always made with pork (and it usually it is). At the time, I only preferred my pork in bacon form. So when my mother-in-law came to visit us a few years ago, she whipped up a batch of chicken and cilantro wontons, I was hooked. The wontons lasted about a week.
How to Make Chicken and Cilantro Wontons
Making the wonton stuffing is quite easy. You basically throw in your ingredients into a food processor and pulse. What takes a lot of time is the actual wrapping. This recipe makes about 80-90 wontons, which takes me about an hour to wrap, so I usually do this in front of the TV.
You will need:
- chicken thighs
- cilantro
- garlic
- ginger
- soy sauce
- sesame oil
- wonton wrappers
Sure, it is a little time consuming to fold these little dim sum bites, but the effort is SO worth it, because we all know that homemade is always better than store-bought.
And if you have extra time, I suggest even doubling this recipe so that you have lots to store in the freezer for later. The way I see it is that if I am going to spend a large amount of time making these, I might as well make a big batch to last a couple of months.
How to Fold Wontons
Figuring out how to fold the perfect wonton can be pretty intimating, but once you try a few of them and get the hang of it, you will find that it is actually super easy. There are three simple steps to follow:
- Dip your finger in water and smear along the edges of the wonton wrapper.
- Fold the wrapper over to create a rectangular shape and and press down along the side and top edges to seal the mixture inside.
- Take the two bottom edges and wrap them under to overlap. Add a dap of water on the bottom edges to make them stick together.
Video on How to Fold Wontons
How to Store Wontons
To store, place wontons on a baking tray lined with parchment paper and freeze for an hour. Then transfer wontons into ziploc bags or tupperware and store in the freezer, and use as desired.
How to Serve Chicken and Cilantro Wontons
My favourite way to eat these wontons are in wonton soup. Two of my favourite soups to make are easy 10-minute wonton soup or 10-minute Shanghai-style wonton soup. You can also boil them and serve with a chili oil sauce on top (see my spicy chili oil wontons). Or just pan-fry them and serve with some dipping sauce on the side.
More Dim Sum Recipes
- Pan-Fried Pork and Shrimp Wontons
- Crispy Bottom Pan-Fried Vegetable Buns
- Egg and Chive Vegetarian Dumplings
- Shanghai Style Vegetarian Steamed Buns
- Crispy Bottom Shanghai Pan-Fried Pork Buns
- Spicy Chili Oil Wontons
- Crispy Fried Vegetarian Spring Rolls
- Savoury Chive Pancakes with Sourdough Starter
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Recipe
How to Make Chicken and Cilantro Wontons
- Total Time: 1 hour
- Yield: 10-12 servings (80-90 wontons)
Description
Learn how to make homemade chicken and cilantro wontons to celebrate Chinese new year with this easy to follow recipe and instructions on how to fold wontons.
Ingredients
- 2 lbs. boneless, skinless chicken thighs, diced into 1 inch cubes
- 1 bunch of fresh cilantro (about 3.5 cups), loosely chopped
- 4 cloves garlic, halved
- 3 tablespoons ginger, chopped
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 80-90 wonton wrappers
Instructions
- Combine chicken, cilantro, ginger, garlic, soy sauce and sesame oil into a food processor.
- Process on low for about 30 seconds until mixture is chopped finely.
- Scoop a spoonful of the chicken mixture into the centre of a wonton wrapper.
- Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wrapper over to create a rectangular shape and press down along the side and top edges to seal the mixture inside.
- Take the two bottom edges and wrap them under to overlap. Add a dap of water on the bottom edges to make them stick together.
- Repeat until all the chicken mixture is used up.
- To store, place wontons on a baking tray lined with parchment paper and freeze for one hour. Then transfer wontons into ziploc bags or tupperware and use as desired.
- Prep Time: 1 hour
- Category: Dim Sum
- Method: Folding
- Cuisine: Chinese
This post was originally posted in January 2017. It has been updated with new photos, videos, and written content.
Shelley Theise says
Sam, I love your recipes ! I will give these a try and already gave them 5 stars because I’m sure they will try out that way. And your no-knead bread recipes are the absolute best!
Sam | Ahead of Thyme says
Thank you so much Shelley! It makes me so happy that you are enjoying my recipes 🙂 Let me know if you make this.
Jo says
If I freeze them do they need to defrost first? Thanks!
Sam | Ahead of Thyme says
Nope, you do not need to defrost them, they will thaw quickly during the cooking process. And it is preferred that they be firmer for easier handling and cooking.
Crystal says
Hi I’m so excited to make this but I do have a question! Am I leaving this chicken raw and then either frying or making soup after? How long (if raw) am I leaving in soup for, I’m nervous! I’m sorry to bother you I’m just a beginner!
Crystal V
Sam | Ahead of Thyme says
Hi Crystal, yes you fill the wontons with the chicken raw. The chicken will cook when you cook the assembled wontons. If you are cooking them in a soup, you will cook them for about 10 minutes in boiling water. Because the chicken is pureed into super fine pieces, it cooks very fast. I have a wonton soup recipe that you can follow for full instructions. Let me know how it goes! 🙂
Crystal V says
YOU ARE AMAZING!!! I’m shocked and grateful you helped me out by answering so quickly thank you so much! I just finished prepping them I can’t wait to enjoy them tomorrow!
Sam | Ahead of Thyme says
Aww thank you, glad to help! Let me know how it went. Did you love them, or did you LOVE THEM?:D
Mel says
These were super easy to make. I added one scallion. It came it very tasty but it seemed to be missing salt. Idk if I used the right soy sauce. I'm def making these again with maybe 1 tsp of salt. Thanks for sharing this delish recipe. 😊
Sam | Ahead of Thyme says
So glad you liked this recipe!! I find that the wontons get its kick of salty flavour from the soy sauce, sorry that you had to add extra salt! I guess everyone just has different taste 🙂
Kitty McGraw says
Is it 3.5 cups cilantro or is that a typos and it’s supposed to be 3.5 TBS? Just wanted to check before I make them this weekend. Thanks! They look amazing!
Sam | Ahead of Thyme says
Thank you! Yes, it is 3.5 cups cilantro (approximately 1 bunch of cilantro). If your bunch yields a little less, that's okay too. Let me know how you like them!
Bre says
I don’t have a food processor, has anyone tried this recipe with ground chicken purchased from the grocery store? Looks so good, I’m dying to have wonton making party now!
Sam | Ahead of Thyme says
It will work with ground chicken as well. Enjoy!