Chicken and Edamame Wontons

Name: Chicken and Edamame Wontons
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20 wontons, 5 serving(s)
Ingredients: 1/2 lb ground chicken; 1/2 cup edamame (shelled and cooked); 1 teaspoon wasabi powder; 1 teaspoon Thai sweet chili sauce; 2 scallions; 1 tablespoon sesame oil; 1 tablespoon fresh cilantro; 20 wonton wrappers; 1/4 cup water (for sealing wontons); 1 tablespoon vegetable oil (for pan searing)

Submitted by Piaqua

"This is a simple base recipe that is really easy to change to fit your own taste. It can be made with pork also, or you can leave out the meat entirely and just use more edamame for vegetarian wontons. Ideas for additional ingredients to add to these might be garlic, ginger, scallions, extra wasabi or sriracha if you like things spicy, or anything else you like. I like to dip these in more thai sweet chili sauce, but feel free to substitute your favorite dipping sauce."

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Ready In:: 30mins
Ingredients:: 10
Yields:: 20 wontons
Serves:: 5

ingredients

¹⁄₂ lb ground chicken
¹⁄₂ cup edamame (shelled and cooked)
1 teaspoon wasabi powder
1 teaspoon Thai sweet chili sauce
2 scallions
1 tablespoon sesame oil
1 tablespoon fresh cilantro
20 wonton wrappers
¹⁄₄ cup water (for sealing wontons)
1 tablespoon vegetable oil (for pan searing)

directions

Line a baking sheet with parchment paper and set aside to place your wontons on once you have formed them. Also, fill a small bowl or ramekin with a bit of water which will be used to seal the wontons.
Add the cooked edamame to a mixing bowl and crush with a fork until about 1/2 to 3/4 of the beans are crushed or broken. You can get it finer or leave it chunkier to taste.
Finely chop the scallions and cilantro and add to the mixing bowl along with the wasabi powder, thai sweet chili sauce, and sesame oil.
Mix until all ingredients are thoroughly combined. I like to use my hands for this, but I'm sure a spoon would work fine.
Wash hands if necessary and get out your wonton wrappers. Also, move your parchment lined baking sheet and bowl of water close to the area where you will be working.
Lay out a few wonton wrappers (I like to do 4 at a time) and place about a teaspoon of the filling in the center of each wonton.
Dip your finger in the water and run it along two sides of the wonton, then fold the other sides of the wonton on top to form a triangle. Pinch together to seal. You can leave them as triangles if you like, but I like to take the two long edges and pinch them together as well with the help of a little more water. Repeat until all of the filling is gone and place each wonton on the baking sheet once formed.
At this point you can store in the fridge for a few hours (or up to a day covered) or freeze the wontons if you would like.
Bring a large pot of water to a boil and add salt. Boil wontons in batches (judge how many depending on the size of your pot) for 5 minutes. Drain the wontons completely before the next step.
Add wontons to a frying pan with vegetable oil that is on medium high heat and sear until both sides are crispy, then serve with your choice of dipping sauce.