Ingredients

The following ingredients have 11 Servings
  • 2 lbs. boneless, skinless chicken thighs, diced into 1 inch cubes
  • 1 bunch of fresh cilantro (about 3.5 cups), loosely chopped
  • 4 cloves garlic, halved
  • 3 tablespoons ginger, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 80-90 wonton wrappers

Instruction

  • Combine chicken, cilantro, ginger, garlic, soy sauce and sesame oil into a food processor.
  • Process on low for about 30 seconds until mixture is chopped finely.
  • Scoop a spoonful of the chicken mixture into the centre of a wonton wrapper.
  • Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wrapper over to create a rectangular shape and press down along the side and top edges to seal the mixture inside.
  • Take the two bottom edges and wrap them under to overlap. Add a dap of water on the bottom edges to make them stick together.
  • Repeat until all the chicken mixture is used up.
  • To store, place wontons on a baking tray lined with parchment paper and freeze for one hour. Then transfer wontons into ziploc bags or tupperware and use as desired.