Ingredients
Check off ingredients as you go
Serves 6
For the wontons
- About 30 wonton wrappers (to make your own, see the end of the recipe)
For the filling
- 350 g (12 oz) chicken cutlets
- 1 piece (2 cm / ¾ inch) fresh ginger, minced
- 2 Tbsp soy sauce (light)
- 2 Tbsp rice wine (or mirin)
- 1/2 tsp salt
- 2 tsp sesame oil
- 2 scallions (spring onions) or shallots
- 1 Tbsp cornstarch (cornflour)
For frying
- Neutral oil
These dumplings really are within everyone’s reach. They take a little time to make but they aren’t very difficult and, above all, they are delicious.
Making the wontons
For the filling
Blend the chicken, ginger and scallion in a food processor, then add the liquids (soy sauce, etc.) and the cornstarch. You will get a sort of paste that already smells wonderfully of Chinese cooking!
Shaping the wontons
Lay the wonton wrappers out on your clean work surface.
Keep a small bowl of water nearby; you will use it to moisten the edges of the wontons to seal them.
Place 1 small teaspoon of the chicken filling in the center of each wonton (no more, or you will have trouble sealing them).
Moisten the wonton wrapper around the filling with a little water from the bowl, then fold it into a triangle, point facing up, pinch the sides lightly and fold them down (as in the photo). Set aside and repeat until you run out of filling.
Cooking the wontons
Pour 2 cm (¾ inch) of neutral oil into a small skillet. When the oil is hot enough, add 4 wontons and fry them, turning, until they are a beautiful golden color.
Drain in a colander or on a plate lined with paper towels.
Arrange on a platter and serve with sweet chili sauce.
Variations
If you would rather not fry them, wonton soup is delicious too.
Wonton soup
Click on the picture for the recipe
Making homemade wonton wrappers
If you can’t find wonton wrappers, here is the recipe for making them yourself. It’s very easy, and you can even make gyoza or steamed dumplings with this dough.
Ingredients for about 25 wontons:
- 250 g (2 cups) all-purpose flour (plain flour)
- 1/2 tsp salt
- 140 ml (½ cup + 1 Tbsp) water
- 1 egg (optional)
Mix well until you have a smooth dough, then let it rest for 5-10 minutes. Dust your work surface with cornstarch, roll the dough out thinly and cut it into 8-10 cm (3-4 inch) squares. You can use them right away or freeze them, separating each wonton wrapper with parchment paper.