Chicken and Mushroom Wontons
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
16
- For the filling
- 1 large Chicken thigh (boned, skinned and finely chopped)
- 1 scallion (white part only, finely chopped)
- 1 Tbsp freshly grated ginger
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps black Bean sauce
- 1 tsp Chili flakes
- 2 tsps Corn starch
- 16 square Wonton wrapper
- vegetable oil (for frying)
- 1 beaten egg (for sealing)
- To serve
- 4 Tbsps soy sauce
- 2 Tbsps Rice vinegar
- finely chopped Red onions
- 4 chopped Chives
Product recommendation
May be frozen before being cooked.
May also be steamed.
Shop-bought wonton wrappers may be used instead of making your own dough.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Teaspoon, 1 flacher Pot oder beschichtete Pfanne, 1 Wooden spoon, 1 Measuring cups, 1 Non-stick pan
Preparation steps
1.
Mix all the ingredients for the filling, stirring in one direction only.
2.
Place a little filling in the middle of each wonton wrapper and brush the edges with a little beaten egg. Draw the corners of the dough together and press the joins together to make well-sealed parcels.
3.
Heat about 4" / 10cm vegetable oil in a deep pan until it is gently bubbling. Fry the wontons in batches for 4-5 minutes or until golden brown then drain on kitchen paper.
4.
To serve, mix together the soy sauce and rice vinegar to make a dipping sauce. Scatter the wontons with a little chopped red onion and chives and serve with the dipping sauce alongside.
