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Wonton Style Chicken Dumplings in Broth

Wonton-Style Chicken Dumplings in Broth

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Soup
Cuisine Chinese
Servings 4 generous bowls

Equipment

  • Large pot For making the broth and boiling the dumplings.
  • Mixing bowl To combine the chicken filling.
  • Spoon or small scoop To portion out the dumpling filling.
  • Cutting board and knife For prepping aromatics and garnishes.
  • Fine mesh strainer (optional) To strain the broth if you prefer a clear finish.
  • Tray or baking sheet To place the filled wontons before cooking.

Ingredients
  

For the Chicken Wontons

  • 1 lb ground chicken thigh meat preferred for moisture
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • 2 green onions finely chopped
  • 1 tablespoon cornstarch
  • 1 teaspoon rice vinegar
  • ½ teaspoon white pepper
  • 30 –40 square wonton wrappers found in the refrigerated section or made from scratch

For the Broth

  • 6 cups chicken broth preferably homemade or low-sodium
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 thumb-sized piece of ginger sliced
  • 2 garlic cloves smashed
  • 2 scallions cut into thirds
  • A few drops of chili oil optional
  • Salt to taste

For Garnish

  • Thinly sliced scallions
  • Fresh cilantro leaves
  • Chili crisp or chili oil optional
  • A squeeze of lime for brightness

Instructions
 

Prepare the Chicken Filling

  1. In a mixing bowl, combine ground chicken, soy sauce, oyster sauce, sesame oil, ginger, garlic, green onions, cornstarch, rice vinegar, and white pepper. Stir thoroughly until the mixture is sticky and well-combined. This step is crucial to developing the bouncy texture of traditional chinese chicken dumplings.

Fill the Wontons

  1. Lay a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the chicken mixture into the center. Lightly moisten the edges with water, then fold the wrapper into a triangle. Press to seal, then bring the two corners together and pinch to form a classic wonton shape. Place on a tray and cover with a damp towel to keep them from drying out. Repeat with the remaining filling.
  2. This is a great intro if you've ever wondered how to make dumplings for chicken. It also works as a jump-off point for other wonton wrapper recipes—from pork to mushroom fillings.

Simmer the Broth

  1. In a large pot, add chicken broth, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, and scallions. Bring to a simmer over medium heat and let it bubble gently for about 10–15 minutes. Season with salt and chili oil to taste. For a cleaner presentation, strain out the solids before adding the dumplings.
  2. This broth is so full of flavor, you could serve it on its own or even use it in asian noodle recipes like a chicken ramen or soba bowl.

Cook the Wontons

  1. While the broth simmers, bring another pot of water to a gentle boil. Add the wontons in batches and cook for 3–4 minutes, or until they float and the filling is cooked through. Use a slotted spoon to transfer the dumplings to the broth.

Tip: Cooking the wontons separately helps keep the broth clear and free from excess starch.

    Assemble and Serve

    1. Ladle a few wontons into each bowl, then pour the hot broth over them. Top with scallions, cilantro, and a drizzle of chili crisp or squeeze of lime if desired.