Chicken Wontons
“Wontons during the Lunar New Year in Chinese culture represent auspiciousness and wealth. We like to use a thicker wonton skin wrapper that gives it a chewier bite.”—chef Kenneth Wan, MAKfam
Ingredients
- 1 lb. diced chicken breast orthigh
- ½ tsp. white pepper
- 1 tsp. chicken bouillon
- 1 tsp. MSG
- 1 tsp. sesame oil
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 2 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 2 eggs (beaten)
- 2 packs wonton wrappers
Directions
Make the Wontons
- Combine all wonton filling ingredients in bowl and mix well with spatula or hands. Place filling in medium bowl and set aside.
- Create wonton folding station that includes small bowl of water, large plate or baking dish with flour sprinkled on top (to hold the wontons so they don’t stick), and wonton filling placed in large bowl of ice.
- Place wonton wrapper in palm of hand and put ½ Tbsp. meat filling in the center of the wonton wrapper (don’t overstuff). Dab your finger in small bowl of water, wet all four edges of wonton wrapper and fold wonton in half making a rectangle. Make sure you seal each edge. Dab water onto both sides of wonton (it should be sitting horizontally in hand). From the folded side of rectangle, bring both corners to center (two corners should overlap on top of each other) and pinch making sure all sides are sealed and bottom is flat.
Boil the Wontons
- Boil large pot of water. A big pot should be able to cook all 40 wontons. Place dumplings in boiling water and boil for 5 minutes.
- When wontons float to top, turn off the water and let them sit for additional 2 minutes.
- Strain wontons and enjoy with favorite sauce such as soy sauce and chili oil.
Notes
How to Fold Wontons:
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