Homemade Chicken Wontons
These crispy fried wontons are a family favorite! The best part about this recipe is making them with others. It goes a lot faster when you recruit some helpers. My twelve year old son is now a bit of a wonton wrapping master. In this post, we are sharing the easiest way to wrap/fold your wontons. No matter the wrap, they are always a tasty treat!
I prefer to stuff my wontons with ground chicken, most recipes call for ground pork. You can use any type of ground meat, or for a vegetarian option, you can go with meatless crumbles. I use chicken because I am basically a chicken-atarian.
To get started I shred about half of a small to medium cabbage and one carrot. After that I toss them into a skillet on med with approx. 3 tbsp.’s of vegetable oil. While that’s going, I mince 2-3 cloves of fresh garlic. Once the cabbage and carrot start to soften, I add a few dashes of salt. (Since I use dark soy sauce, I don’t add more than a few dashes. The dark soy is already pretty salty.) Then I add in my minced garlic. Bring the garlic to a white to golden color and remove from heat.
While my veggies are cooling off, I prepare my ground chicken. I use a combination of ground ginger, ground garlic, dark soy, and freshly snipped cilantro. As soon as the veggies have had a chance to cool, add them to your ground meat mixture and stir until well combined.
This next step is where the recruits come in handy. You’ll need a small bowl of water, and a clean surface to work on. Using wonton wrappers (I buy mine at my local grocery store), add a spoonful of your stuffing to the very center and wet the outer edge of the wrapper by dipping your finger into the water and tracing the edge. Then fold over into a triangle and pinch it closed.
Next, you’ll heat up some vegetable oil in a skillet. You’ll know it’s ready when a drop of water dances on top. Fry your wontons until golden brown on each side.
Lastly, prepare your dip. This dipping sauce is not an exact science. It’s more like a taste testing until perfect. In a small bowl mix together soy sauce, siracha, and honey. I also add some red chili flakes to make it extra spicy.
Crispy Fried Wontons
- 1 lb Ground chicken
- ½ Head of shredded green cabbage
- 1 whole large carrot, shredded
- 3 minced garlic cloves
- dash of salt
- 2 Tbsp dark soy sauce
- ½ tsp ground garlice
- ¼ tsp ground ginger
- 2 Tbsp freshly snipped cilantro
- Vegetable oil
- Wonton Wrappers
- For Sweet and Spicy dipping sauce
- ½ Cup soy sauce
- 3 Tbsp Honey
- 1 tsp Siracha
- ½ tsp Red chili flakes (optional)
- Shred cabbage and carrot and sauté over 2 tbsp. vegetable oil on medium heat until softened.
- Add minced garlic and cook garlic until it begins to be golden brown.
- Remove veggies from heat and allow to cool.
- In the meantime, combine remaining ingredients in a medium bowl.
- Once the veggies are cool, add them into meat mixture.
- To wrap your wontons you will need a clean surface to place them, a small bowl of water, a spoon, and preferably, an extra set of hands to speed up the process.
- Start by adding a spoonful of stuffing to the center or your wonton wrapper.
- Dip your finger into the water and trace the edge of your water with your finger.
- Fold it over and pinch it closed.
- Remove all air pockets when pinching closed to avoid oil popping when frying.
- Heat vegetable oil, about an inch deep in skillet, until water dances on top.
- Lightly fry your wontons until golden brown on both sides. Remove from oil.
- Place on paper towel lined plate or bowl to catch excess oil.
- For Sauce:
- Combine all ingredients and stir. Adjust honey or siracha to preferred taste.