Servings: 4

Weight Watcher Smart Points: 5

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Ready In: 50 Minutes


  • Pinch of cayenne
  • 1/2 lb. ground skinless chicken breast (if you can't find skinless, that's ok, but it won't be as low in fat)
  • 2 tbsp. chili sauce (this is going to be with the soy sauce/teriyaki sauce, etc. if you've never bought it before)
  • 1 tsp. cornstarch, dissolved in 2 tsp. water
  • 1 tsp. flour
  • 1 tbsp. fresh cilantro, finely chopped
  • 1 tsp. fresh ginger, peeled and minced
  • 1 cup chicken broth (low sodium)
  • 1/4 tsp. mustard powder
  • 1/2 cup Napa cabbage, finely shredded
  • 4 tsp. peanut oil
  • 1/8 tsp. pepper
  • 20 (3 in. square) wonton skins
  • 1 tsp. rice-wine vinegar
  • 1 scallion, minced
  • 1 tsp. sesame seeds, toasted (optional)
  • 2 tsp. soy sauce (reduced sodium)
  • 1 tbsp. Teriyaki Sauce (reduced sodium)


  1. Combine chili sauce, cilantro, teriyaki sauce, vinegar, ginger and cayenne in a small bowl
  2. Set aside.In a medium bowl, combine the chicken, cabbage, scallion, soy sauce, dissolved cornstarch, mustard and pepper.Make some room on your counter and get the wonton skins and a small bowl of water
  3. Working with one wonton at a time, spoon 2 tsp
  4. of the ground chicken mixture into the middle of the wonton
  5. Using your fingertips, Moisten the edges of the wonton with water, then fold diagonally to form a triangle
  6. Seal the edges carefully, pressing out any air
  7. Repeat with remaining wontons and filling
  8. Wonton skins will start to dry out, so keep them covered in plastic while you are working
  9. Note: You may need to do the next 3 steps in two or three batches (or multiple pans) depending on how big a pan you have, so remember to divide up your oil and broth accordingly
  10. In a large nonstick skillet, heat the oil over medium-high until it’s very hot but not smoking
  11. Place the dumplings in a circle in the skillet
  12. Reduce the heat slightly and cook 5-7 minutes or until the bottoms are golden
  13. Meanwhile, in a small saucepan, bring the broth to a boil
  14. Remove from heat and sprinkle in the flour; stir until dissolved
  15. Pour the broth over the dumplings and cook, partially covered, until the liquid evaporates.Uncover and cook until the bottoms are crisp
  16. Carefully loosen the dumplings with a spatula
  17. Sprinkle with sesame seeds (if you want) and serve with the sauce on the side, for dipping.

Leave a Comment