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Yuan Bao Recipe

Name: Mosa Asian Bistros Yuan Bao Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground chicken; 3 tbsp green onions (finely sliced); 2 tbsp fresh cilantro (finely chopped); 1 tsp ginger (grated); 1 tsp garlic (minced); 1 tbs light soy sauce; 1 tsp sesame oil (for filling); 1 tsp cornstarch; 1 tsp salt; 0.25 tsp white pepper; 24 pieces round wonton wrappers (3.5–4 inch); 6 cups chicken or wonton soup broth (low-sodium preferred); 1 cup napa cabbage (thinly sliced); 0.5 cup carrots (peeled and thinly sliced into rounds); 0.25 cup fresh cilantro leaves (for soup garnish); 1 tsp sesame oil (for finishing); 0.25 cups mild dipping sauce (soy + rice vinegar + sugar); 0.25 cups medium dipping sauce (soy + chili garlic paste); 0.25 cups hot dipping sauce (chili oil + vinegar); 1 cup store-bought wonton wrappers (extra) or wonton chips; 0 to taste kosher salt (to taste for broth); 0 to taste ground black pepper (to taste)

Inspired by Mosa Asian Bistro

Time1h

Serves4

hand-wrapped chicken dumplings, served with sliced carrots, cilantro + nappa cabbage in our wonton soup broth with a dash of sesame oil; served with a mild, medium, or hot dipping sauce + wonton chips

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Ingredients

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Dumplings & Filling

1 cups Ground chicken

3 tbsp green onions (finely sliced)

2 tbsp fresh cilantro (finely chopped)

1 tsp Ginger (grated)

1 tsp Garlic (minced)

1 tbs light soy sauce

1 tsp sesame oil (for filling)

1 tsp Cornstarch

1 tsp Celtic sea salt

1/4 tsp White pepper

24 pieces round wonton wrappers (3.5–4 inch)

Wonton Soup Broth & Soup Add-ins

6 cups chicken or wonton soup broth (low-sodium preferred)

1 cup napa cabbage (thinly sliced)

1/2 cup carrots (peeled and thinly sliced into rounds)

1/4 cup fresh cilantro leaves (for soup garnish)

1 tsp sesame oil (for finishing)

Dipping Sauces & Wonton Chips

1/4 cups mild dipping sauce (soy + rice vinegar + sugar)

1/4 cups medium dipping sauce (soy + chili garlic paste)

1/4 cups hot dipping sauce (chili oil + vinegar)

1 cup store-bought wonton wrappers (extra) or wonton chips

Finishing & Seasoning

0 to taste kosher salt (to taste for broth)

0 to taste ground black pepper (to taste)

Method

Dumplings & Filling

Make the filling

In a medium bowl combine ground chicken, sliced green onions, chopped cilantro, grated ginger, minced garlic, soy sauce, 1 tsp sesame oil, cornstarch, 1 tsp salt, and white pepper. Mix until sticky and well combined (about 1–2 minutes) so the filling binds together.

Prep wrappers

Keep a damp towel over the wonton wrappers so they don't dry out. Have a small bowl of water nearby to seal wrappers.

Wrap the yuan bao

Place one wonton wrapper flat in your palm. Put about 1 rounded teaspoon (approximately 10–12 g) of filling in the center. Dip your finger in water and wet the edge of the wrapper. Fold wrapper into a half-moon, press to seal, then bring the two top corners together and pinch to form a small purse/ingot (traditional yuan bao shape). Repeat until all filling is used, making ~24 dumplings.

Cook dumplings (boil)

Bring a large pot of water to a gentle boil. Add dumplings in batches (do not overcrowd). Stir gently so they don't stick. When dumplings float, continue cooking 1–2 minutes until filling is cooked through (internal temp 165°F / 74°C). Remove with a slotted spoon and transfer briefly to a bowl to rest.

Wonton Soup Broth & Soup Assembly

Heat the broth

While dumplings are cooking, bring 6 cups of chicken or wonton broth to a simmer in a separate pot over medium heat. Taste and season with kosher salt and black pepper to preference.

Add vegetables

Add the thinly sliced napa cabbage and sliced carrots to the simmering broth. Cook for 1–2 minutes until cabbage just softens but remains bright and carrots are tender-crisp.

Combine dumplings and broth

Ladle hot broth and vegetables into shallow soup bowls, then add 4–6 cooked dumplings per serving (depending on size). Drizzle about 1/4 tsp sesame oil over each bowl for aroma. Garnish with fresh cilantro leaves and a few thin carrot slices.

Dipping Sauces & Wonton Chips

Prepare or portion sauces

If making from scratch: mild — mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar; medium — mix 2 tbsp soy sauce with 1 tbsp chili garlic paste; hot — mix 2 tbsp chili oil with 1 tsp black vinegar. Divide into small ramekins so guests may choose mild, medium, or hot.

Serve wonton chips

If using extra wonton wrappers to make chips: brush lightly with oil, sprinkle salt, cut into triangles and bake at 375°F (190°C) for 6–8 minutes until golden and crisp. Otherwise, serve store-bought wonton chips in a small bowl alongside the sauces.

Plate and serve

Place the soup bowls with dumplings on a tray. Add a small dish of the chosen dipping sauces and a handful of wonton chips. Guests can spoon dumplings and broth, or pick up dumplings and dip into sauce before eating.