Well that is actually not 100% true – these are actually “almost 1 Point Chicken Wontons” but that title sucks right? So the deal is that Weight Watchers rounds up or down and doesn’t do 1/2 or 3/4 points. These healthy little nuggets come in under a point but it gets way too confusing so we are just going to stick with “1 Point Chicken Wontons”. BUT if you really want to be accurate, you know, for the sake of precision, then eat 4 for every 3 Points Plus you count 😉
So the deal is that Weight Watchers rounds up or down and doesn’t do 1/2 or 3/4 points. These healthy little nuggets come in under a point but it gets way too confusing so we are just going to stick with “1 Point Chicken Wontons”. BUT if you really want to be accurate, you know, for the sake of precision, then eat 4 for every 3 Points Plus you count 😉
I can’t even begin to tell you how much I love Chicken Wontons. They are easily one of my most favorite foods. The only problem is that they are usually made with crappy ingredients like MSG and poor quality chicken.
Well, except for Charles Plaza in Philadelphia’s Chinatown. Oh, how I miss that place! The food is unlike any other Chinese restaurant I’ve ever been too – anywhere – and I’ve looked, and looked, and in fact, am still looking. I should qualify this by saying that this applies if you like healthy food and are into the quality of the ingredients. Because at Charles Plaza, it is all about clean, yet delicious Chinese Food. Did I mention that I miss that place? like really bad? Ok, well now you know what inspired me to make some homemade, clean-eating, low-calorie Chicken Wontons so let’s talk about the recipe.
- Bouillon is a tough one because it usually has MSG and a plethora of other undesirable ingredients, especially in conventional supermarkets. I bought the Not-Chick’n by Edward & Son’s at my local Whole Foods. I have tried other natural Bouillon’s and this is one of the best so far.
- Try to get this brand of Wonton wrappers – Nasoya Wonton Wraps. They don’t have any crap in them, hold up really well during assembly, are nice and thin and taste great.
- I have made these a couple times and usually wind up with 40 wontons, give or take a few. For this recipe, I based the Points Plus on 40 pieces.
- I suggest watching this YouTube video on How to Fold a Wonton a couple of times before you get started. I found it to be very useful the first time I attempted the recipe!
1 Point Plus Per Wonton -- Recipe makes approximately 40 Pieces -- Individual Serving is 4 pieces
20 minPrep Time
2 minCook Time
22 minTotal Time
- 1/2 pound ground Chicken thighs
- 1/2 teaspoon sesame oil
- 1/2 teaspoon chicken bouillon
- 1/8 teaspoon fish sauce
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup scallions, whites and light green only, finely chopped
- 1/2 teaspoon cornstarch
- 40 Wonton wrappers
- Using a fork, mix ground chicken thighs with all ingredients except wonton wrappers.
- Cover with plastic wrap, place in fridge and let marinate for at least 1 hour.
- When you are ready to assemble the wontons pull chicken mixture from fridge, get a small bowl of water, your wrappers and a cookie sheet lined with either wax paper or parchment paper.
- Using a teaspoon, spoon a flat teaspoon of chicken mixture onto wonton skin. Use your finger to spread some of the water along one side of the wonton wrapper as shown.
- Fold wonton in half, pressing the moistened portion to seal it.
- Use your fingers to hold the chicken in place and make room to almost fold the wonton in half again. You are technically not folding it in half again, that is just an easy way to get to the next step, which is getting the corners to meet.
- Moisten one of the corners and gently press the wet corner on top of the other corner to make a seal.
- Ta-Da! It's going to take a couple of tries to get this right if this is your first time so don't stress and assume you will throw away a bunch of skins - luckily that Nasoya wonton wraps package contains almost 50 so there is some margin for error!
- You will net about 40 delicious and low calorie wontons to show for your hard work - which is totally worth it - trust me!
- I like to make my wontons in a big batch and freeze them immediately for future recipes. I place the whole cookie sheet in the freezer and a couple of hours later when they are frozen solid, I pop them into a plastic freezer bag and date it.
- The two easiest ways to cook them are steaming and in broth or water. I take 3 cups of chicken broth and 3 cups of water, season with a pinch of salt and white pepper and bring to a boil.
- When boiling, drop the wontons in, only a couple at a time so they don't stick and stir gently. Let them cook until they are cooked through and float to the service, just about 3 to 4 minutes. Remove with a slotted spoon and drop into your favorite soup or serve with a dipping sauce.
- If you want them crispy, pull out a non-stick pan and spray with a touch of olive oil, sear them (after they are boiled and cooked through) on the flat side on medium high heat for just a couple minutes and serve with dipping sauce. YUM!