Chicken Wontons

by Editorial Staff

In many ways, Chinese wontons resemble dumplings, but some details, insignificant at first glance, distinguish the taste of wontons from our dumplings. Fresh ginger and soy sauce in the minced chicken add a touch of spiciness and exoticism typical of Asian cuisine. Wontons can be sautéed or steamed.

Ingredients

  • Chicken fillet – 250 g
  • Bacon – 50 g
  • Flour – 300 g
  • Water – 60 ml hot and 30 ml cold
  • Vegetable oil – 1 tbsp
  • Egg – 1 pc.
  • Soy sauce – 1 tbsp
  • Fresh ginger – small square 5 cm
  • Green onions – 2 pcs.
  • Parsley – a few twigs
  • Salt – 0.5 teaspoon.
  • Ground black pepper – 0.5 teaspoon.
  • Corn starch for rolling dough
  • Vegetable oil for frying

For the sauce (for serving):

  • Soy sauce – 100 ml
  • Lime juice – 5 drops
  • Hot pepper – 1/8 pod
  • Sugar – 0.5 teaspoon.
  • Green onions – 2 feathers

Directions

  1. Sift flour.
  2. Start kneading the dough by pouring hot water into the flour. Then add cold water and vegetable oil.
  3. Form a bun out of the dough, wrap it in foil and put it in the refrigerator while the minced meat is being cooked.
  4. Twist the fillet and bacon in a meat grinder.
  5. Grate the ginger.
  6. Finely chop the onion, parsley.
  7. Separate the yolk from the protein.
  8. Add ginger, herbs, protein, soy sauce, salt, pepper to the twisted meat.
  9. Knead the dough. The brewed kneading method allows you to roll it out very thinly, lightly dusting the surface not with flour, but with cornstarch. Cut out circles from a large layer rolled out to 1-1.5 mm.
  10. Draw a circle with a smaller dia with the yolk – this will be the line where the dough is joined by the bag, and the yolk will help to firmly glue the wonton.
  11. Place a pile of minced meat in the middle of the circle.
  12. Begin pinching the wonton, gathering the edges with a frill towards the center.
  13. For the steam version, leave the center of the wonton slightly open (it will look like an open bag).
  14. Pinch the fried wonton dumplings hole tightly (closed bag).
  15. Steam the chicken wontons for 15 minutes.
  16. Fry the rest of the wontons evenly in hot oil.
  17. For the wonton sauce, combine all the ingredients, finely chopping the onion and pepper.
  18. In both steamed and fried varieties, the chicken wontons retain the juice of the filling, making them delicious.
  19. And the prepared special sauce complements the exotic taste of wontons.

Bon Appetit!

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