This Trader Joe’s Chicken Cilantro Mini Wontons recipe is a savory and juicy recipe, which is made with ground chicken and fresh cilantro. It’s the ultimate comfort food recipe, ready in about an hour.
Jump to RecipeTrader Joe’s Chicken Cilantro Mini Wontons Recipe 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)
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tbsp corn starch
- 1 package wonton wrappers, (Ensure the package comes with about 50)
How To Make Trader Joe’s Chicken Cilantro Mini Wontons Recipe
- Prep the Noodles: Rehydrate bean thread noodles by placing them in a bowl and soaking them in hot water until soft. Drain and pat dry to remove as much water as possible, then cut them into small sections.
- Dehydrate the Cabbage: Chop the cabbage and add about 1 tsp of salt directly to it, mixing thoroughly. Let it rest for 15 minutes to allow the salt to pull out water, then squeeze out as much liquid from the cabbage as possible.
- Combine the Filling: In a large bowl, combine the ground chicken, rehydrated bean thread noodles, drained cabbage, scallions, cilantro, soy sauce, shaoxing wine, grated garlic, sugar, salt, MSG, and white pepper. Mix until well combined.
- Wrap the Wontons: Place about 1/2 tbsp of filling in the center of a wonton wrapper. Wet two adjacent sides of the wrapper with water, then fold it over to form a triangle, pressing to seal and remove all air. Wet the two longer corners of the triangle and bring them together to create a tortellini-like shape.
- Cook the Wontons: Bring a pot of water to a high simmer (not a rapid boil) over medium-high heat. Carefully add the wontons and cook for 3-4 minutes, or until they float to the surface.
- Serve: Remove the wontons with a slotted spoon and serve immediately with chili oil, fresh scallions, and extra cilantro.
Recipe Tips
- How to get an extra springy filling? For a bouncier texture, you can slam the filling down in the bowl a few times. This traditional technique, called Da Xian (打馅), helps develop the proteins in the meat.
- What’s the secret to wontons that don’t fall apart? A dry filling is crucial. Ingredients like cabbage and rehydrated noodles hold a lot of water. Squeezing them as dry as possible prevents the wontons from becoming soggy and breaking during cooking.
- How do I make sure the filling is seasoned correctly? Before you wrap all 50 wontons, cook a small amount of the filling to taste it. Microwave about 1 tbsp for 30-60 seconds or pan-fry it for a minute. Adjust the salt and seasonings as needed.
- What’s the best way to freeze wontons? To prevent sticking, place the assembled wontons in a single layer on a parchment-lined baking sheet, making sure they don’t touch. Freeze for at least one hour until solid. Once frozen, you can transfer them to a freezer-safe bag for long-term storage.
What To Serve With Chicken Cilantro Wontons
For a simple meal, serve these wontons with a flavorful dipping sauce made from soy sauce, rice vinegar, and a little sesame oil. You can also drop them into a simple chicken or vegetable broth to make a quick wonton soup. For a more complete meal, serve them alongside steamed bok choy or a simple cucumber salad.
How To Store Chicken Cilantro Wontons
- Refrigerate: Store cooked wontons in an airtight container in the refrigerator for up to 3 days.
- Freeze: Uncooked wontons can be frozen for up to 3 months. Follow the freezing instructions in the ‘Recipe Tips’ section to prevent them from sticking together. Cook them directly from frozen, adding about 1-2 minutes to the cooking time.
Chicken Cilantro Wontons Nutrition Facts
- Calories: 46kcal
- Carbohydrates: 7g
- Protein: 3g
- Fat: 1g
- Saturated Fat: 0.2g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 0.3g
- Trans Fat: 0.01g
- Cholesterol: 5mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, ground pork or ground turkey are excellent substitutes for chicken in this recipe and will work well with the other flavors.
This usually happens for two reasons: the water was at a rapid, rolling boil instead of a high simmer, which can be too aggressive for the delicate wrappers, or the filling was too wet, causing steam to build up and burst the seams.
No, MSG is optional. It adds a savory, umami depth, but you can omit it if you prefer. The wontons will still be delicious without it.
Try More Recipes:
- Trader Joe’s Pizza Crust Recipe
- Trader Joe’s Vegan Banana Bread Recipe
- Trader Joe’s Shrimp Burger Recipe
Trader Joe’s Chicken Cilantro Mini Wontons Recipe
Course: DinnerCuisine: AsianDifficulty: Easy8
servings40
minutes5
minutes46
kcalSavory ground chicken and fresh cilantro are tucked into delicate wrappers to create juicy, bite-sized wontons perfect for boiling or pan-frying.
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
1 tsp kosher salt
1/2 tsp white pepper
1/2 tbsp corn starch
1 package wonton wrappers (approx. 50 count)
Directions
- Rehydrate, drain, and chop the bean thread noodles.
- Salt the cabbage, let rest for 15 mins, then squeeze out all excess water.
- Combine chicken, noodles, cabbage, and all seasonings to create the filling.
- Place ~1/2 tbsp of filling on a wrapper, wet edges, and fold into a triangle, removing air.
- Wet the long corners of the triangle and press them together to seal.
- Boil in simmering (not rapidly boiling) water for 3-4 minutes until they float.
Notes
- Ensure the filling is very dry by squeezing water from cabbage and noodles; this prevents wrappers from breaking.
- Before wrapping all wontons, cook a small test patty of the filling to check and adjust seasoning.
- To freeze, place uncooked wontons on a parchment-lined tray in a single layer until solid, then transfer to a freezer bag.
