Trader Joe’s Chicken Cilantro Wontons Recipe

This crispy, tender Trader Joes Chicken Cilantro Wontons copycat is made with fresh ground chicken, vibrant herbs, and ready in about 40 minutes. The contrast between the golden-brown bottom and the juicy, steamed filling makes these addictive bite-sized parcels impossible to stop eating. I started making these at home when my local store was constantly out of stock, and now I prefer the fresh version.

Better Than Frozen

I absolutely love the convenience of the frozen bag from Trader Joe’s, but making these from scratch creates a completely different experience. When you use fresh cilantro and green onions, the herbal flavor is significantly punchier than the muted notes you get in the frozen version. I also learned that the frozen ones use a lot of cabbage and fillers to bulk them up.

By making them at home, I can control the meat-to-vegetable ratio and ensure the chicken stays juicy without relying on textured soy flour. The biggest surprise was how easy it is to replicate that signature “mini” size just by using less filling and a simple scrunch fold. It takes a little time to wrap them, but the texture of a freshly steamed-and-seared wrapper is miles better than one that has been sitting in a freezer.

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Trader Joes Chicken Cilantro Wontons Ingredients

• 1 lb Ground chicken (thigh meat is best for moisture)
• 2 cups Napa cabbage, finely minced
• 1/2 tsp Salt (for sweating the cabbage)
• 1/4 cup Fresh cilantro, chopped (stems and leaves)
• 2 Green onions, finely sliced
• 1 tsp Fresh ginger, grated
• 1 clove Garlic, minced
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1/2 tsp Sugar
• 1/4 tsp White pepper (optional)
• 1 package Wonton wrappers (square or round)
• 2 tbsp Neutral oil (for frying)
• 1/4 cup Water (for steaming)

How To Make Trader Joes Chicken Cilantro Wonton

1. Prep the Cabbage: Toss the minced cabbage with the 1/2 teaspoon of salt in a bowl and let it sit for 10 minutes to draw out moisture. Squeeze the cabbage firmly with your hands or in a clean kitchen towel to remove as much water as possible. This step is crucial to prevent soggy wontons.
2. Mix the Filling: In a large bowl, combine the ground chicken, squeezed cabbage, cilantro, green onions, ginger, garlic, soy sauce, sesame oil, sugar, and white pepper. Mix vigorously in one direction with chopsticks or your hand until the mixture becomes sticky and forms a cohesive paste.
3. Fill the Wontons: Place a wrapper in your palm and add about 1 teaspoon of filling to the center. Dip your finger in water and wet two adjacent edges of the wrapper. Fold the wrapper over the filling to form a triangle (if square) or half-moon (if round), pressing the edges tightly to seal out air. You can leave them flat or scrunch the edges slightly for texture.
4. Pan Fry the Bottoms: Heat the neutral oil in a large non-stick skillet over medium-high heat. Arrange the wontons in a single layer (do not crowd carefully). Cook for 2-3 minutes until the bottoms are golden brown and crisp.
5. Steam to Finish: Pour the water into the pan (stand back as it will sizzle) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 3-4 minutes until the wrapper is translucent and the chicken is cooked through. Remove the lid and let any remaining water evaporate to re-crisp the bottoms.

Recipe Tips

• Don’t skip the squeeze: If you don’t remove the water from the cabbage, your filling will shrink inside the wrapper and make the dough soggy during cooking.
• Seal tightly: Air pockets can cause the wontons to burst or fill with oil during frying. Press firmly around the filling to eliminate air.
• Keep wrappers covered: Wonton wrappers dry out very quickly. Keep the stack covered with a damp paper towel while you work on each batch.
• Freeze for later: Place uncooked assembled wontons on a baking sheet in the freezer for an hour, then transfer to a bag. You can cook them straight from frozen, just add 2 extra minutes to the steaming time.

What To Serve With Trader Joes Chicken Cilantro Wontons

These are best served with a dipping sauce like the Trader Joe’s Soyaki or a simple mix of soy sauce, rice vinegar, and chili oil. For a full meal, drop them into a hot miso ginger broth with baby bok choy for a quick 10-minute soup. They also pair perfectly with a cucumber salad or stir-fried garlicky green beans.

How To Store

Cooked wontons can be stored in an airtight container in the refrigerator for up to 3 days; reheat them in a pan to crisp up the bottoms again. Uncooked wontons freeze beautifully for up to 2 months. Do not refrigerate uncooked wontons for more than a few hours, as the moisture from the filling will make the wrappers gummy.

FAQs

• Can I air fry these? Yes. Spray the basket and the wontons with oil, then air fry at 375°F for 6-8 minutes until crispy. They will be crunchier and less “dumpling-like” than the pan-fry method.
• Why is my filling tough? Over-mixing lean chicken can sometimes make it rubbery, but usually, toughness comes from not having enough fat. Using chicken thighs instead of breast helps keep the filling tender.
• Can I boil these instead? Absolutely. You can drop them directly into boiling water or broth for 3-4 minutes. They are done when they float to the top and the wrapper looks translucent.
• Do I need to cook the chicken before filling? No, the small amount of filling cooks very quickly inside the wrapper during the steaming process.

Nutrition

• Calories: 180 kcal (per 6 wontons)
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 45mg
• Sodium: 480mg
• Total Carbohydrate: 18g
• Protein: 14g