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Chicken and Kabocha Squash Wontons with Sweet Chili Sauce

Yields about 40 wontons
Course Appetizer, Side Dish
Cuisine Chinese
Keyword Asian noodles
Total Time 1 hour 30 minutes
Servings 6
Author Christine Ma

Ingredients

Chicken and kabocha squash wontons

  • 1 small kabocha squash
  • 14 ounces ground chicken
  • 4 scallions finely chopped
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1 large egg white lighten beaten
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • 40-50 wonton wraps

Sweet chili sauce

  • ½ cup homemade chili oil
  • ¼ cup plus 2 tablespoon soy sauce
  • 3 tablespoons black vinegar
  • 2 tablespoons granulated sugar
  • 2 garlic cloves finely grated

Remaining ingredients

  • 1 scallion sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  • Preheat oven to 400 degrees F.
  • Place kabocha squash on a baking sheet and roast in oven until a knife can easily pierce through. Cut squash in half and scoop out seeds. Scoop out 1 cup of the squash meat, reserving the rest for another time. Mash squash until smooth and let cool.
  • Make sweet chili sauce. Combine chili oil with soy sauce, black vinegar, sugar, and garlic cloves in a small pot. Bring to a simmer over low heat and simmer until sugar has melted, about 1-2 minutes. Remove from heat and set aside.
  • In a large bowl, combine mashed squash with ground chicken, scallions, ginger, garlic, egg white, Shaoxing wine, soy sauce, sesame oil, coriander, salt, pepper, and cinnamon. Mix until well combined.
  • Assemble wontons. Working with one wonton wrapper at a time, place 2 teaspoons filling in the center. Brush water around the edges with your finger and gather the four corners towards the center to create little pouches. Pinch to seal. Place on a lined baking sheet lightly dusted with flour and repeat with remaining wraps and filling.
  • Bring a large pot of water to a boil over medium-high heat. Add wontons a few at a time and cook until they float to the surface. Remove with a slotted spoon.
  • Spoon a generous amount of sweet chili sauce in the bottom of a serving bowl. Place wontons on top and drizzle extra sauce on top. Garnish with sliced scallions and sesame seeds. Serve immediately.