Best 4 Chicken Wontons With Spicy Asian Broth Recipes

SPICY SZECHUAN WONTONS

Steps:

• In a bowl, add the ground pork, egg, green onion, ground ginger, chicken broth, cornstarch. kosher salt, and ground white pepper.
• Using chopsticks or a spoon, vigorously stir in the same direction until everything is well combined. The mix will be wet and sticky.
• Take one of the wonton wrappers in your hand, place 1 teaspoon of the mixture in the middle, gently wet two of the edges with water, bring one corner to the opposite corner to form a triangle (or a half circle if using circle wonton wrappers). Seal the wonton making sure you press all the air bubbles out.
• Next moisten the two bottom points of the wonton, make a little dent in the center of the wonton filling, and then bring together bottom points to form a sort of boat shape. Repeat until all of the mixture is used. You'll get around 36-40 wontons.
• If not using wontons right away, place on a tray, freeze, and then transfer into a ziplock or container once frozen. When ready to use, just cook wontons straight from freezer.
• Boil: bring a pot of water to a boil, add the wontons (making sure not to overcrowd), and cook for 5-7 minutes or until all the wontons are floating to the top. Occasionally stir the wontons so they don't stick to the bottom of the pot.
• Steam: add wontons to a steamer and steam for 5-7 minutes or until cooked through.
• Fry: ONLY pan fry if using thicker wonton sheets. This is a wetter batter so you don't want to run the risk of the wontons exploding. Heat 1-2 tablespoons of oil in a skillet over medium-high heat, add the wontons and fry for about 1-2 minutes or until the bottom is golden brown. Lower the heat to medium, add about ¼-½ cup of water to the skillet, cover, and cook for an additional 5-7 minutes or until the wontons are cooked through.
• Serve the wontons with the spicy Szechuan sauce!
• Mix all of the ingredients but the sesame seeds in a bowl. This sauce makes enough for two-three servings (12-18 dumplings).
• Pour sauce over wontons when ready to use.
• Use sesame seeds to garnish the dish.

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

ASIAN CHICKEN WONTONS IN GINGER BROTH

Steps:

• separate leaves from stems, chop, and keep separate.
• mix broth, cilantro stems, and 2 tbs.
• of the minced ginger in a large pot and simmer 10 minutes; strain and reserve broth.
• Mix ground chicken, teriyaki sauce, chopped cilantro leaves, 2 tbs. of the minced ginger, 1/2 tsp. salt, and 1/2 tsp. ground black pepper in a large bowl.
• put one tsp. of the chicken mixture on each wonton wrapper, moisten with water and fold one edge over to form a triangle.
• Pinch edges together to seal.
• Bring broth to a low boil and drop wontons in, a few at a time, simmer until wontons float,5 min.
• Remove wontons from broth and divide evenly among 8 serving bowls; Garnish with whole cilantro leaves and chopped green onions.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.