Every once in a while, I just want to eat appetizers for dinner. Well, these Asian chicken wontons are perfect for that occasion (and perfect for you next party.) Plus, they’re fun to make. Not only are they super light and fresh, they are satisfying enough to help you forget they are actually pretty healthy.
So, let the wonton making, begin! This recipe makes 50 wontons + extra filling for next time!
Place one wonton wrapper in the palm of your hand.
Scoop about a tablespoon of filling into the center of the wonton.
Fold the edges diagonally until they form a seal.
This dish is so delicious and simple to make! In fact, a wonton making party might need to be scheduled into my calendar… 🙂
Easy Asian Chicken Wontons
Every once in a while, I just want to eat appetizers for dinner. Well, these Asian chicken wontons are perfect for that occasion (and perfect for you next party.)
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 10
Ingredients
Wontons
- 10 oz Bean Sprouts
- 4 oz Dried Glass Noodles
- 32 oz Ground Chicken
- 7 Green Onions finely chopped
- 3-4 Garlic Cloves minced
- 1 Egg
- 4 tbs Soy Sauce
- 2 tbs Sesame Oil
- 1 tbsp Garlic Powder
- 1 package Wonton Wrappers usually comes with 50
- Salt and Pepper to Taste be generous because they can use it
Dipping Sauce
- 1/4 cup Soy Sauce
- dash Sesame Oil
- Sprinkle of Sesame Seeds
- 2 tbs Sriracha
Instructions
- If you get your hands on fresh bean sprouts: bring a pot of water to a boil, adding a pinch of salt. Blanch the bean sprouts for 1 minute, then remove the spouts. Rinse with cold water, drain, and squeeze the excess water out. Then, roughly chop the bean sprouts. If you’re using canned spouts, simply squeeze the excess liquid out, then roughly chop.
- In the same pot of boiling water, add the glass noodles and cook according the package’s instructions. Drain these, and roughly chop them.
- In a large bowl, combine the bean sprouts, noodles, and the remaining filling ingredients. Mix well until all the ingredients are fully incorporated.
- Line a baking sheet with parchment paper, then proceed to assemble the wontons.
- Place one wonton wrapper in the palm of your hand. Then, dip your finger in a bowl of room temperature water. Run your finger along the edges of the wrapper, until the wrapper is outlined with water. Scoop about a tablespoon of filling into the center of the wonton and fold the edges diagonally until they form a seal.
- Heat a skillet over high heat, adding oil so the wontons don’t stick. Let the wontons sit in the oil for about 2 minutes so the bottoms crisp and brown up. Then, pour water into your skillet until the bottom is covered in a shallow pool. Cover your dumplings and steam them for 5-7 minutes.
- To make the sauce, combine all your ingredients into a bowl and whisk until it comes together.
Love always,
Erica
