Crispy and Delicious Wonton Recipeby Michelle Karam
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I think in a past life, I must have been Chinese because I tell ya, I can’t eat enough Chinese food. I love it all. Mu Shu Chicken, Sezchuan Eggplant, Fried Rice, Eggrolls and one of my absolute favs - Wontons. I love them in soup and I especially love them crispy.
Other than stir-frys, I think people don't really try to cook most Chinese food at home because they think it might be too difficult. Well, not only are these wontons relatively easy to make, your kids will want in on the action in the kitchen when it comes to making them! They're so much fun!!
What's even better is, you know exactly what's going inside of them, rather than the "mystery meat" you'll find elsewhere. They can be used for soups and as a crispy appetizer!
Ni Hao Wontons
- ½ to 1 pound ground chicken, pork or turkey (whichever one you prefer)
- 3 scallions finely sliced
- 1 teaspoon finely diced fresh ginger
- 1 ½ teaspoons sesame oil
- 1 teaspoon chili oil
- 2 tablepoons light soy sauce
- ½ teaspoon garlic powder
Combine all ingredients and mix well. Place in refrigerator until ready to use. (This mixture can sit for a few minutes to allow flavors to settle in a bit.)
Remove wonton wrappers from package. Place a teaspoon of the meat mixture into the center of the wonton skin. Brush a small amount of water or egg white around the edge of the wonton.
Fold up to make a triangle shape. Bring both ends together, using your finger to press up the middle of the triangle to help it bend a little bit. Dab a bit of egg white on the end to help it stick together.
Repeat this process until you finish all the mixture and or skins.
In a medium size saucepan or wok if you have one, drop into oil and fry for about 5-7 minutes turning over a few times to make sure both sides are golden brown.
Remove from oil and allow excess oil to drain on a paper towel.
Serve with a dipping sauce or Sweet & Sour sauce.
Here's the recipe for an easy soy dipping sauce:
- 3 Tablespoons Soy Sauce
- ½ teaspoon Sesame Oil
- Dash of Chili Oil
- 1 Scallion or 1 Teaspoon Chopped Cilantro