Chicken Wontons || Wontons Recipe || How to make chicken wontonswith step-by-step photos
Wontons are little morsels of ground chicken meat wrapped in a wheat-based wrapper. a deep-fried evening snack.the best and easiest fried chicken wontons ever, a Super crispy and yummy recipe to make at home
They are always appetizing and the most amazing food ever. I made wontons in two styles, one is round, and another one is leaf style
These chicken wontons are filled with ground spiced chicken. I prepared wontons with the dough wraps You can use simply readymade wraps available easily at stores. additionally, you can get the recipe by clicking on the linkhomemade manda patti
WHAT CAN YOU FILL WONTONS WITH:
There are endless possibilities with the fillings, fine mince, chicken, veggies, prawns, and seafood
For the best result follow my detailed step-by-step photoinstructions and tips above the recipe card
RECIPE TIPS:
- Dough:Don't be too hard or too soft dough. Cover it with a plastic cling, and keep it aside for resting for about 20 minutes
- Fillings:Use veggies or meat fillings in wontons but make sure they are not moist or wet otherwise wrap may tear
- Shapes and sizes: You can make wontons in desirable shapes and sizes. There is no fixed shape or size of wontons
- Oil temperature:frying oil temperature must be adjusted to moderate because too hot oil will quickly burn your wonton crust and less hot oil turns your wonton soggy by absorbing oil
- Frying:frying wontons on medium flame as we used a filling of raw ground meat in wontons.
For more snack recipes:
Chicken ring samosa
Aloo samosa
Mince samosa
Veggie samosa
Egg samosa
Chicken macaroni samosa
If you have tried this Chicken Wontonsthen don’t forget to rate the recipe. You can also follow me on social media
Facebook
Instagram
Pinterest
Youtube
Like Our Videos? Then do follow andsubscribeto us on YouTube to get the latest Recipe Video updates.
To begin this recipe firstly marinate the ground meat for it,Rinse the chicken mince under the running water and let the water released from the mince in the colander
Put the rinsed mince into the food processor along with ginger garlic powder, salt, and black and white pepper,Grind them together to a fine paste.Shift to the mixing bowl,Next, add soya sauce
Then add chopped spring onion and green chilies,Mix them together very well.Keep the marinated ground meat in the refrigerator for about 2 hours
Combine the flour with salt and oil in the bowl.Mix them together very well
Start kneading the dough adding water gradually.The dough should be tight and stretchable.Once the flour comes together
Transfer onto the working area and start kneading with the help of the palm without adding water until the dough turns stretchable and smooth
Keep back into the bowl and cover it with the lid or cling wrap Allow rest the dough for around an hour
Divide the dough into halves and give them into a smooth ball shape
Work with one flattened ball at a time. Roll into 8 to 9 inches diameter circle the thickness of it should be medium not too thin not too thick.Use a large size cookie cutter or any sharp round lid to cut the wrappers
Further, roll out each wrapper,Sprinkle some flour on the plate
Place all prepared wraps on the plate,Flour dust will prevent sticking to each other
Keep wrappers by covering them with a kitchen napkin to prevent dry
Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper,Startup folding and pinch the edges of the wonton wrapper
Connect the two lower points of the wrapper and moisten to seal and make a hat shape.
Repeat with remaining chicken and wonton wrappers
Roll out the roti about 9-10 inches in round shape, Cut into square shape wrappers. Place the chicken mixture in the center of the wonton wrap
Next, fold the wrapper over the chicken mixture.Apply some water on the edges and seal properly, connect the edges of the wrapper
Repeat with remaining chicken and wonton wrappers
Heat up the oil in a wok or pan on the medium flame
To check the oil temperature drop the tiny piece of dough into the oil.If the dough piece doesn’t back quickly on top. the mean oil is ready to fry.If quickly back on the top then lower the flame and let it a bit cool down
Drop the 4-5 wontons in one batch.You need to adjust the gas flame throughout the frying process to maintain the temperatureof the oil and make sure the oil doesn’t get too hot
After some time they will float on top during the frying process turning occasionally to evenly brown,You can see they start to get brown
Keep frying them on medium flame until nicely golden brown color
Drain the wontons out of the oil
Transfer onto the kitchen paper to remove excess oil
Chicken wontons are ready
These wontons can be served withketchuportamarind sauce
Chicken Wontons
Author: Sana Rasheed
Preparation Time: 20mins
Cooking time: 10 mins
Total time:30 mins
Servings: 4
Recipe Category: Snack and fried
Cuisine: Pakistani
Calories per serving: 155 kcal
Chicken Wontonsare little morsels of ground chicken meat wrapped in a wheat-based wrapper. a deep-fried evening snack.
Ingredients:
- 2 cups, of all-purpose flour
- 2 tbsp, oil
- ½ tsp, salt
- ¼ cup, of water
- As required, oil for frying
For Filling:
- 300g, chicken mice
- 1 tsp, black pepper powder
- ½ tsp, white pepper powder
- ½ tsp, ginger powder
- ½ tsp, garlic powder
- ½ tsp, salt or to taste
- 1 ½ tsp, soya sauce
- ¼ cup, chopped spring onion
- 3-4 pieces, green chilies chopped
How to make the Wontons?
- To begin this recipe firstly marinate the ground meat for it
- Rinse the chicken mince under the running water and let the water released from the mince in the colander
- Put the rinsed mince into the food processor along with ginger garlic powder, salt, black and white pepper
- Grind them together into a fine paste
- Shift to the mixing bowl
- Next, add soya sauce, chopped spring onion, and green chilies
- Mix them together very well
- Keep the marinated ground meat in the refrigerator for about 2 hours
- Combine the flour with salt and oil in the bowl
- Mix them together very well
- Start kneading the dough adding water gradually
- The dough should be tight and stretchable
- Once the flour comes together
- Transfer onto the working area and start kneading with the help of the palm without adding water until the dough turns stretchable and smooth
- Keep back into the bowl and cover it with the lid or cling wrap Allow rest the dough for around an hour
- Divide the dough into halvesand give them into a smooth ball shape
- Work with one flattened ball at a time. Roll into 8 to 9 inches diameter circle the thickness of it should be medium not too thin not too thick
- Use a large size cookie cutter or any sharp round lid to cut the pieces
- Further, roll out each wrapper
- Sprinkle some flour on the plate and place all prepared wraps on the plate
- Flour dust will prevent sticking to each other
- Keep wrappers by covering them with a kitchen napkin to prevent dry
- Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper
- Start folding and pinch the edges of the wonton wrapper up
- Connect the two lower points of the wrapper and moisten to seal and make a hat shape.
- Repeat with remaining chicken and wonton wrappers.
- Roll out the roti about 9-10 inches in round shape
- Cut into square shape wrappers
- Place the chicken mixture in the center of the wonton wrap
- Next, fold the wrapper over the chicken mixture
- Apply some water on the edges and seal them properly
- Connectthe edges of the wrapper
- Repeat with remaining chicken and wonton wrappers
- Heat up the oil in a wok or pan on the medium flame
- To check the oil temperature drop the tiny piece of dough into the oil
- If the dough piece doesn’t back quickly on top. The mean oil is ready to fry
- If quickly back on the top then lower the flame and let it a bit cool down
- Drop the 4-5 wontons in one batch
- You need to adjust the gas flame throughout the frying process to maintain the temperatureof the oil and make sure the oil doesn’t get too hot
- After some time they will float on top during the frying process turning occasionally for evenly brown
- Keep frying them on medium flame until nicely golden brown color
- Drain the wontons out of the oil
- Transfer onto the kitchen paper to remove excess oil
- Chicken wontons are ready
- These wontons can be served withketchuportamarind sauce
*Not be duplicated, rewritten, or published without permission- Thank you!
FAQs
The most common filling is ground pork or chicken and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets.
What is chicken wonton made of? ›
Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined. Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle.
What is the filling in a wonton made of? ›
Make the Pork and Shrimp Wonton Filling
To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg. Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.
What's the difference between Rangoon and wonton? ›
What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).
Are wontons authentic Chinese? ›
If you've never had wontons, they're basically juicy, chewy balls of minced meat folded inside thin sheet of doughs. Wontons are a quintessential Chinese dish with a ton of variations, both in folding techniques and fillings, throughout the different regions of China.
What's the difference between chicken dumplings and chicken wontons? ›
The difference between a dumpling and a wonton is that a dumpling is made of dough that either contains ingredients or has a filling, but a wonton is a traditional Chinese dumpling that typically has stuffings like meat (chicken wonton) or seafood (shrimp wonton), and veggies.
Are wontons unhealthy? ›
Wontons may provide some protein, but they may also be high in sodium and fat, depending on how they are prepared. Enjoyed in moderation, these steamed dumplings or wonton soup can add variety to a balanced diet.
What is wonton broth made of? ›
Wonton soup is usually based in chicken broth, or a restaurant's house broth. Our recipe calls for chicken broth and water, which is seasoned with salt, oil, fish sauce, sesame oil, and white pepper. Check the ingredient list above to see precise amounts. Don't forget that you can scale the recipe up and down!
What kind of flour are wontons made of? ›
Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried.
Should wonton filling be cooked first? ›
While you should always read the recipe you're using carefully and cook the filling if it instructs you to, the majority of the time, fillings should remain uncooked until you steam or boil your dumplings. Simply mix them together, fill them, and cook.
Can you pre cook dumpling filling? My answer is absolutely yes! I have tried so many raw dumpling filling recipes, none of them taste as good as my mom's precooked pork dumpling filling.
Do you seal wontons with water or egg? ›
Traditionally, egg yolk is used to moisten the edges of wonton skins and seal them together. For people who don't eat eggs, water serves as a good substitute. However, water is not as sticky, and doesn't cook into a cement like egg yolk.
Do wontons float when done? ›
top indicate it is almost done. Should take it out from. the pot in 30 seconds.
Why do my wontons puff up? ›
Editor: Deep-fried foods tend to get quite hot quickly and puff up, thus the hollowness.
What is wonton in traditional Chinese? ›
Wonton in Chinese is “雲吞” (traditional Chinese) / “云吞” (simplified Chinese). It is a tasteful dumpling with a variety of stuffing and is usually go with soup. It is also called “餛飩”, which is an older way, sometimes. The pronunciation is slightly different.
What are Chinese fried wontons made of? ›
Fried wonton filling with pop
My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.
What makes a wonton a wonton? ›
The difference between a dumpling and a wonton is that a dumpling is made of dough that either contains ingredients or has a filling, but a wonton is a traditional Chinese dumpling that typically has stuffings like meat (chicken wonton) or seafood (shrimp wonton), and veggies.
What's the difference between Chinese dumplings and wontons? ›
Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled. Wontons always have a well-seasoned filling.
