Chicken wontons are amazing….. all the Asian countries have their own version of it. From China to Nepal this dish has many variations and names, e.g., momos or dumplings. It is a crowd pleaser, a hit on the table and something which is liked by all. The refreshing ginger gives it a zesty flavour and the sauce mentioned below perfectly complements it with the flavour of onion & sweet n sour sauces……
- 24 to 30 wonton sheets (I prefer buying from the store rathe than making it myself because I don’t consider myself too much of a pastry chef plus I am lazy and try to avoid this type of hassle)
- Oil for deep frying
- Some warm water to seal the edges
- 1 chicken breast or 250 to 300 gm chicken mince
- 2 stalks of green onion (finely chopped)
- 2 small Thai green chillies (finely chopped)
- ¼ cup finely chopped or coarsely grated ginger
- Salt & black pepper to taste
- ½ tspn chicken salt
- 1 egg
- 2 tbspns dark soy sauce (thick one)
- 2 tbspns sesame oil
- In a mixing bowl, combine all the ingredients given for filling and mix it into a sticky paste.
- Now place a tspn of this mixture on the wonton sheet and fold it into a triangle and then join the two opposite corners of the triangle to each other on the back side. Use warm water to seal the egdes.
- Once all the sheets are done and the chicken mixture is finished and the wontons are made, refrigerate them for goof 30 minutes.
- Heat oil to 180 degrees Celsius and fry wontons until they are golden and crispy which will approximately take 5 to 7 minutes on medium heat.
- Take out on the wire rack (I say wire rack because paper towel or a normal plate will make the skin soggy) and arrange them onto your serving platter.
A perfectly complementing wonton sauce ❤ it is flavorsome & sweet n sour….. goes perfectly with mild wontons 🙂
- 2 tbspns olive oil
- ½ brown onion, chopped
- 2 thai chillies, chopped
- 2 cloves garlic, crushed
- 2 onion part of spring onions, crushed with garlic
- ½ tspn red chilli flakes
- ¼ cup vinegar
- ½ cup ketchup
- 2 tbspns dark thick soy sauce
- 2 tspns packed brown sugar
- A pinch of salt
- Heat oil in a sauce pan and saute onions until they are translucent. Then add garlic, chillies and spring onions and fry for another minute.
- Add all the sauces and the sugar and let it reduce for 2 – 3 minutes.
- Serve hot with hot wontons.