Wontons au poulet et aux légumes verts

Chicken Wontons

Ingrédients

• 400g minced chicken
• 1 tbsp cornstarch
• 2 tsp salt
• 1 cabbage (pointed cabbage in Danish, or any cabbage)
• 500g carrots
• 500g mushrooms (shiitake or button mushrooms)
• 200g kimchi (optional)
• 200g rice noodles
• 1 egg
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 3 cloves garlic
• 1 red onion
• 2 packs wonton wrappers, frozen
• Sauce soja
• Huile de chili

Instructions

1. Prepare Vegetables:
   Sortir les enveloppes de wonton du congélateur.
   Peel the carrots, remove the outer leaves from the cabbage, and peel the onion and garlic.
   Blend all the vegetables finely.
   Sauté them in a pan with a little oil along with soy sauce and fish sauce.

2. Prepare Meat Mixture:
   Place the minced chicken and salt in a bowl and stir until the mixture becomes tacky.
   Add cornstarch and an egg, then mix well.
   Add the cooled sautéed vegetables to the meat mixture.

3. Prepare Noodles:
   Place the noodles in a heat-resistant bowl.
   Boil water and pour over the noodles until fully covered.
   Let rest for about 10 minutes.
   Drain, chop into smaller pieces, and add to the meat mixture once cooled.

4. Folding Wontons:
   Set up a station with water, a cutting board, baking sheet with parchment, and the filling.
   Hold a wonton wrapper in your hand and add a teaspoon of filling.
   Moisten the edges with water and fold into a rectangle.
   Press the bottom edge and seal the corners.
   Make sure there are no openings—see Nina’s folding video on Instagram for reference.

5. Freezing (Optional):
   Flash freeze the wontons on a tray where they do not touch.
   Once frozen, transfer to a bag for storage.

6. Cooking:
   Bring a pot of salted water to a boil.
   Cook wontons for about 6–7 minutes.

7. Serve:
   Serve warm with chili oil or soy sauce.