This is a super easy go-to recipe for wantons. They’re typically made with minced pork, but I used chicken instead. It requires very minimal ingredients, and they come out perfect and delicious every time. I used chicken breast, and prawns for this. I love my wantons with prawns or shrimp, but you most definitely can make this with just chicken… Or with just prawns.
I don’t usually buy chicken mince, instead I use a food processor to mince whatever chicken I have in my fridge. I pop my chicken meat and prawns in a food processor, and gave it some pulses to get a quick, easy mince. You can also just very finely chop the chicken and prawn.
How to Fold Wantons
I used ready-made square wanton skins. Folding the wantons would appear to be the hardest part, but trust me it is not – at least not for the basic wanton shape. The easiest shape would to just went the sides, and fold the wanton skin in half.
I prefer this shape:
It’s also very easy to accomplish. I wouldn’t say there’s an actual technique to this. Simply wet the edges, fold it in half just so the tips touch, and fold in and mush the sides together so it sticks.
Don’t add too much filling (tempting, I know) because it will tear. Half a teaspoon is a good amount.
Fabulous Frozen Staples
I always make more than I need, because these are such great freezer staples. Simply place these in a freeze proof tupperware. The wontons already have a flour-y layer, so I don’t find that these stick to each other in the freezer too. You can simply place these in a freeze proof tupperware, and easily take out how many pieces you need each time. If you want to play safe, however, or perhaps sometimes your filling can be too wet, which might make the dumplings stick to each other, try these:
- Place a parchment paper over each layer of wanton in the container.
- Freeze them separately first. Lay them out in a pan and once frozen, then you can pack them together and they should not stick.
Serving the Wantons
My favourite way of having these is to deep fry them. They take just 2 to 3 minutes over medium heat. It helps to move them around in the pan so it fries evenly. It’s done once the skin gets nice and crispy.
The easier, healthier route is to serve them in my chicken soup. Drop them in boiling water for about 3 to 4 minutes (this depends on how much filling you put). It is done once the the wantons floats and is sort of bobbing about in the water. The skin will also get translucent. Take out and put in the soup. You can boil them straight in the soup, but they will tend to thicken the soup due to the floury skin.
As a quick lunch – and sometimes snack – I would make a sauce of light soy sauce, vinegar, sesame oil and lots of homemade chilli oil. This is such a yummy dipping sauce for the wontons.
These wantons are also amazing when served with noodles, aka Wanton Mee, or with Kolo Mee.
Best, Easy Chicken and Shrimp WantonsCourse: Eats, Recipes
This recipe makes for about 28 pieces of wantons, ready to be boiled, deep fried, or kept in the freezer!
1 pack Ready-made Wanton Wrappers
1 tsp Sesame Oil
1 Spring Onion, sliced
1 tsp Cornstarch
1/2 tsp Salt
1/2 tsp White pepper
1 tsp of Water
Bowl of water to wet wanton sides
- Place cubed chicken breast and deveined prawns in a food processor. Pulse to get a rough mince.
- Add the rest of the ingredients and evenly mix. You should get a paste-like consistency.
- Scoop about half a teaspoon of the paste and scrape onto middle of wanton skin. Using fingers or a small brush, dip into water and wet the sides of the wanton skin. Fold wanton skin so it sticks.