Chicken Wontons
After buying potstickers from Trader Joes for the last few years I was curious to see just went into a "potsticker" or a "wonton". So after doing some research online and on youtube I found that the ingredients were rather simple and making them myself didn't seem to outlandish. So I tried it first with ground pork and it was really delicious. But one of our frequent guests to our house doesn't eat pork so I tried ground chicken and it was equally delicious.
Wontons
1 lb of ground chicken
1 teaspoon of chopped garlic
1 teaspoon of grated ginger
3 scallions chopped
1/2 teaspoon of salt
1 teaspoon of lite soy
Wonton wrappers
1 egg white
Wontons
1 lb of ground chicken
1 teaspoon of chopped garlic
1 teaspoon of grated ginger
3 scallions chopped
1/2 teaspoon of salt
1 teaspoon of lite soy
Wonton wrappers
1 egg white
For the wonton filling chop the ginger, garlic and scallions.
Here is the ground chicken. Add in the ginger, garlic and scallion. Then the salt and soy. Now with clean hands mix all of the ingredients together. Cover it and place the mixture into the fridge for at least an hour.
Here are the won ton wrappers. They usually come precut in squares or circles but for the way we are going to wrap our wontons you want the square ones. Place 1 egg white in small bowl. You will need this to seal the wontons.
Grab a wonton wrapper and place a heaping teaspoon of the filling in the center. Dip your fingertip into the egg white and moisten the outer edges of the wonton. Fold the wonton wrapper over sealing all of the edges and pushing the filling towards the center, creating a half moon shape with the filling.
Now using your thumb gently push the center of the filling creating a fold. Now moisten the bottom two points with a dab of egg white sealing them together and pressing tight. You can easily freeze the wontons for future use for up to 3 months. You can steam them, pan or deep fry them. Or you can use them in wonton soup.
Now using your thumb gently push the center of the filling creating a fold. Now moisten the bottom two points with a dab of egg white sealing them together and pressing tight. You can easily freeze the wontons for future use for up to 3 months. You can steam them, pan or deep fry them. Or you can use them in wonton soup.
As an appetizer here is one of my recipes. I like to serve them deep fried with a spicy garlic ginger sauce...Amazing!
Dipping Sauce for the Wontons
3/4 cup of chicken stock
1 teaspoon of corn starch
1 teaspoon of chili sauce
1 teaspoon of garlic (finely chopped)
1 teaspoon of ginger (finely chopped)
1/4 cup of chopped onion
2 teaspoons of lite soy sauce
Dipping Sauce for the Wontons
3/4 cup of chicken stock
1 teaspoon of corn starch
1 teaspoon of chili sauce
1 teaspoon of garlic (finely chopped)
1 teaspoon of ginger (finely chopped)
1/4 cup of chopped onion
2 teaspoons of lite soy sauce
On medium to high heat pan fry the ginger, onion and garlic in a few drizzles of olive oil. You only want to cook it for about 30 seconds or until fragrant otherwise the garlic will burn. You can find the chili garlic sauce in the international aisle. It is very spicy so using a teaspoon of this is enough. Drop a teaspoon of the chili garlic sauce into the pan, then a teaspoon of cornstarch. Stir them together and quickly add in the soy sauce and the chicken stock. Bring the sauce up to a rapid boil.
Boil the sauce for about 2 minutes. It will thicken quickly. Take it off the heat and pour it into a dipping bowl. Now let's fry the wontons. I am using canola oil. Fry them for about a minute to a minute and a half. The wontons should be light and crispy with a tender and flavorful filling.
I hope your family, friends and guests enjoy it!
