Chicken Wontons || Wontons Recipe || How to make chicken wontons with 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 link homemade 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 photo instructions 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.
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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 temperature of the oil and make sure the oil doesn’t get too hot
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 with ketchup or tamarind sauce
Chicken Wontons
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
- 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 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 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
- 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 temperature of 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 with ketchup or tamarind sauce
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