Chicken and Cilantro Wontons Recipe (with Video)

Preparation of Ingredients
1. Rehydrate bean thread noodles by placing them in a bowl and soaking them in hot water until soft, then drain and pat dry to remove as much water as possible. Cut into small sections.
2. Chop cabbage and add about 1 tsp of salt directly to the dry cabbage and mix thoroughly. Let rest for 15 minutes until water is pulled out and squeeze out as much water from the cabbage as possible.
Preparing the Filling
1. In a large bowl, combine ground chicken, bean thread noodle, drained cabbage, scallions, cilantro, soy sauce, shaoxing wine, grated garlic, sugar, salt, MSG, and white pepper.
2. Fry a little bit of the filling to taste test and adjust seasoning to your preference if needed! I always do this before folding my wontons – there is nothing worse than spending the time to fold to find out the seasoning is off to your preference.
Making the Wontons
1. To make your wonton, place 1/2 tbsp of filling in the center of your wrapper. Wet two adjacent sides of your wrapper with water, then fold over into a triangle and seal, making sure all air escapes from the inside of the wrapper. Then wet the two long corners of your wonton and connect them together to form a tortellini-esque shape.
Cooking the Wontons
1. Cook for 3-4 minutes on a high simmer (medium high) until the dumplings float. You do not want a rapid boil, otherwise the dumplings wrappers may break.
Serving the Wontons
1. Serve with chili oil, fresh scallions, and cilantro!