Why It Works
These steamed chicken wontons are light, flavorful, and packed with aromatic ingredients like ginger, garlic, and sesame. Steaming keeps them tender and juicy without the need for frying, making them a wholesome option for weeknight dinners or family-style meals. They’re fun to eat, customizable, and come together surprisingly easily.
Recipe
Ingredients (Makes about 24 wontons)
- 1 pound ground chicken
- 2 green onions, finely sliced
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar (optional)
- 24 wonton wrappers
- Water (for sealing wrappers)
Optional Dipping Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon chopped scallions
Instructions
- Make the Filling
In a bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, sesame oil, and rice vinegar (if using). Mix until just combined. - Fill the Wontons
Place 1 teaspoon of filling in the center of each wonton wrapper. Dip a finger in water and moisten the edges. Fold and seal tightly, pressing out any air. Shape as desired. - Steam
Line a steamer basket with parchment or cabbage leaves to prevent sticking. Arrange wontons in a single layer without touching. Steam over boiling water for 8–10 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F). - Serve
Serve warm with the optional dipping sauce or enjoy as-is.
Getting Kids Involved
- Let kids help spoon filling onto wrappers.
- Older kids can practice folding and sealing the wontons.
- Encourage them to try dipping sauces or eat them in their own fun way.
Pro Tips, Meal Prep & Time Savers
- Don’t Overfill: Too much filling can cause wrappers to tear.
- Seal Well: Press firmly to prevent them from opening during steaming.
- Freeze for Later: Place uncooked wontons on a lined tray, freeze until solid, then transfer to a freezer bag. Steam directly from frozen, adding 1–2 extra minutes.
- Add Veggies: Finely chopped mushrooms, cabbage, or carrots can be mixed into the filling for extra nutrition.
- Pan-Steam Option: Lightly crisp the bottoms in a skillet with a little oil, then add a splash of water and cover to steam.
Tender, savory, and packed with bold flavor, these steamed chicken wontons are a lighter take on a takeout favorite — perfect for sharing around the table
Chinese Chicken Dumplings
Homemade dumplings may look impressive, but they’re surprisingly simple to make. This chicken filling blends savory, aromatic ingredients into a smooth mixture that cooks quickly and stays juicy inside delicate wonton wrappers. Whether served as a snack, appetizer, or main dish, these dumplings deliver comforting flavor with minimal ingredients.
Ingredients
- ½ pound ground chicken
- ¼ cup celery, chopped
- ¼ cup carrots, chopped
- 1 tablespoon Bragg’s Liquid Aminos or soy sauce
- 1 teaspoon fresh ginger, peeled
- 1 garlic clove
- 1 teaspoon sesame oil
- 26 wonton wrappers
- Bowl of water (for sealing wrappers)
Instructions
-
Prepare the filling
Place ground chicken, celery, carrots, soy sauce, ginger, garlic, and sesame oil into a food processor. Pulse until the mixture forms a smooth filling. -
Boil water
Bring a large pot of water to a rolling boil. -
Prepare wrappers
Lay one wonton wrapper on a clean surface. Keep remaining wrappers covered with a damp cloth to prevent drying. -
Fill the dumplings
Place a heaping teaspoon of filling near one corner of the wrapper. -
Seal
Dip your finger into water and lightly moisten the wrapper edges. Fold over to form a triangle and press firmly to seal. -
Optional shaping
For a traditional shape, dab water in the center and bring opposite corners together, pressing gently. -
Cook the dumplings
Add about 5 dumplings at a time into boiling water. Cook for 2 minutes, or until cooked through. -
Remove and cool
Use a slotted spoon to transfer dumplings to a plate. Allow to cool slightly before serving. Repeat with remaining dumplings.
Notes
- Prevent drying: Always keep unused wrappers covered with a damp towel.
- Freezer-friendly: After shaping, place dumplings on a sheet tray and freeze for 30 minutes. Transfer to a labeled freezer bag and store for up to 4 months. Cook directly from frozen — no thawing needed.
- Serving ideas: Pair with soy sauce, chili oil, or a light vinegar dipping sauce.
- Texture tip: Avoid overfilling to prevent dumplings from opening during cooking.
- Cooking alternative: Dumplings can also be steamed for 6–7 minutes instead of boiled.
