Chicken Bok Choy Wontons

Chicken Bok Choy Wontons

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 60 minutes

Cook Time: 10 minutes

Makes: 48 dumplings

What’s not to love about pan fried or steamed dumplings?! These little gems only require a few ingredients but taste absolutely delicious. With a little mix, a touch of your hand and a kiss of your pan these dumplings are soft and crispy with a mouth-watering taste that will have you wanting more!


  • 48 wonton wrappers
  • Coconut oil


Dumpling Filling:

  • 1 lb rotisserie chicken, shredded
  • 3 cups baby bok choy, chopped finely
  • 4 tbsp braggs amino acids or soy sauce
  • 1 tsp fresh ginger, grated
  • 1 tsp garlic clove, grated
  • 1 tsp cornstarch
  • 1 tsp salt




  1. Add all of the dumpling filling ingredients to a mixing bowl and stir to combine.
  2. Scoop about 1 tbsp of filling into each wonton wrapper and wet the edges with water. Bring two opposite corners together. Do the same for each side until all four sides are touching at a point.
  3. Each dumpling should resemble a square with a point as each corner is touching the middle. Continue to do this until all of your filling is used up.
  4. Once your dumplings are ready, place a medium-sized skillet on medium heat and add the coconut oil. Once heated, add the dumplings in, cooking until the bottoms are golden brown, about 5 minutes.
  5. Once golden brown, carefully add in around ¼ cup water in the pan and cover with a lid to steam the dumplings for another 5 minutes.
  6. When your dumplings are ready, serve on a plate with fresh Bok Choy microgreens, sesame seeds and green onions!

Make this recipe today!

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