How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken and Edamame Wontons?

You need 10 ingredients. The key ingredients include: 12 lb ground chicken, ½ cup edamame (shelled and cooked), 1 teaspoon wasabi powder, 1 teaspoon Thai sweet chili sauce, and more.

Is Chicken and Edamame Wontons suitable as meat & poultry?

Yes, Chicken and Edamame Wontons falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken and Edamame Wontons?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Edamame Wontons Recipe

Name: Chicken and Edamame Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb ground chicken; ½ 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; ¼ cup water (for sealing wontons); 1 tablespoon vegetable oil (for pan searing)

Chicken and Edamame Wontons

Eats Now Editorial Team · 2312 kcal · Meat & Poultry

1
Line a baking sheet with parchment paper and set aside to place your wontons on once you have formed them.
2
Also, fill a small bowl or ramekin with a bit of water which will be used to seal the wontons.
3
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.
4
You can get it finer or leave it chunkier to taste.
5
Finely chop the scallions and cilantro and add to the mixing bowl along with the wasabi powder, thai sweet chili sauce, and sesame oil.
6
Mix until all ingredients are thoroughly combined.
7
I like to use my hands for this, but I'm sure a spoon would work fine.
8
Wash hands if necessary and get out your wonton wrappers.
9
Also, move your parchment lined baking sheet and bowl of water close to the area where you will be working.
10
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.
11
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.
12
Pinch together to seal.
13
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.
14
Repeat until all of the filling is gone and place each wonton on the baking sheet once formed.
15
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.
16
Bring a large pot of water to a boil and add salt.
17
Boil wontons in batches (judge how many depending on the size of your pot) for 5 minutes.
18
Drain the wontons completely before the next step.
19
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

Chicken and Edamame Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

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