Hello, my peeps!
Another day, another recipe!
I am going to deviate from the health path that I’ve been racing down on with these fun, delicious wontons.
I was so incredibly stoked when I came across wonton wrappers when I was visiting my Mum recently. I grabbed a package, super excited to try something out- especially since while we are staying at our place in the town, Chinese food is a rarity. I grabbed the package, stuck it in Mom’s freezer while I stayed a couple days, then forgot about it when I headed back home.
These wonton wrappers and I have had quite an adventure together!
I’m more of a dim-sum girl. However, hubby loves, loves, loves his Chinese food and he absolutely loves his crispy chicken wontons. Granted these weren’t a copy of what he usually orders in when we’re in the city, they were still deemed delicious.
I scoured both the Internet & Pinterest looking for a great chicken wonton recipe, but only found a handful which didn’t exactly fit what I was looking for. Although there are some great recipes out there with a mixture of minced chicken & shrimps .
So, after some trial and error- I came up with one of my own!
You know what else I found hard to find? How to shape the wonton wrappers into these adorable little..I wanna say they look like tiny money bags or Halloween candy bags?
I’m sure there are videos out there but not much I could find in the way of diagrams. Saw a couple of comments as well on other recipes asking for directions on how to wrap these up. It a bit difficult sometimes to just follow words, soo…
I hope it is helpful!
You guys shoulda seen my first couple wontons- they were so wonky!
So a couple of pointers:
- The minced chicken goes in raw. It cooks while it fries- so don’t sweat it!
- Fill a small bowl with a couple tablespoons of water and keep it near where you are assembling the wontons.
- When you start assembling, place a moist paper towel/kitchen towel over the wonton wrappers that aren’t being used to keep them from drying up. Moist, not drippy water cause then they’ll start sticking together.
- Don’t heat that oil too hot, cause then the outside will cook much quicker then the inside and you’ll either have a raw filling or the filling will be cooked but the wrapper inside still be slightly sticky.
- If you are making the wontons earlier and serve them at a later time, then keep them in an airtight box so they don’t get dry.
You can dip these in Sriracha sauce or a sweet and chili sauce- whatever your preference! They also pair perfectly with spicy, garlic noodles!
That golden crispy skin. The crunch. A chicken filling that is light but has the flavours of garlic, chili and soya sauce lightly singing through it.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
Time: Assembling- 15-20 minutes
Frying time- ∼20-25 minutes
Yield: 16-18 wontons
Recipe by Sammer
14 wonton wrappers
300 gms minced chicken
1 tsp dark soya sauce
Pinch of salt – 1/8 tsp
1 tsp garlic paste
1/4 tsp dried basil leaves, crushed
1/2-3/4 tsp chili powder- according to taste
1/4 tsp sesame oil
1 sprig spring onions, chopped
sprinkle of red chili flakes
2 tbsp. water, room temperature
- Place the minced chicken in a medium bowl. Add the soya sauce, salt, garlic paste, basil leaves, chili powder and sesame oil and mix together. Add the chopped spring onions and a sprinkle of red chili flakes. Combine.
- Place a wonton wrapper on a silicon baking mat/cookie sheet- any clean, flat tray. Add about a tbsp. of the filling in the center of the wrapper.
- Dip a finger into the water and spread around the edges. Fold the top right corner over to the bottom left. Press the sides down gently.
- Dip finger into water again and spread on the two edges of the triangle. Gently tug the ends of the triangle and fold over to the top.
- Sit the wonton onto the filling. Gather up the edges towards the center. If you need to, spread a tiny amount of water on the edges to keep them stuck together.
- Heat oil in a wok while halfway through. Add wontons about 3-4 at a time to fry.
- Cook till they are golden brown and crisp.