PHOTO: ERIK BERNSTEIN; FOOD STYLING: SPENCER RICHARDS
Just fill, fold, and boil store-bought wonton wrappers, and you've got chicken wontons ready to dig into in under an hour for the easiest weeknight dinner. Plus, folding wontons isn't as difficult as you may think and kind of fun—especially if you do it with a friend or while listening to a podcast. The most important thing is to not overfill the stuffing—the edges of the wontons need to be clean of chicken mixture so that it gets a nice seal when you pinch them together. These homemade wontons are super-tasty boiled with a homemade or store-bought chili crisp (if you want to save a step), but they're also fantastic boiled into soup or seared in a pan.
Make sure to boil the wontons in two batches so they can cook evenly. If you want to save some for later, freeze half (or all!) of the unboiled wontons in a single layer on a baking sheet. Once the wontons are frozen, transfer them to zip-top bags and freeze for up to 3 months. When you're ready to enjoy the frozen wontons, just drop them right into boiling water and boil for 3 to 5 minutes.
Made this? Let us know how it went in the comments below!
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Yields:
45
Prep Time:
10 mins
Total Time:
40 mins
Ingredients
Chili Oil
1
(1") piece ginger, peeled, grated
2
cloves garlic, finely chopped
2tbsp.
toasted sesame seeds
2tbsp.
crushed red pepper flakes
1tbsp.
packed light brown sugar
1/2c.
vegetable oil
3tbsp.
low-sodium soy sauce or tamari
Kosher salt
Wontons
1lb.
ground chicken (light and/or dark meat)
4
scallions, finely chopped, plus more sliced for serving
1
(1") piece ginger, peeled, grated
1
clove garlic, finely chopped
2tbsp.
low-sodium soy sauce or tamari
1tbsp.
unseasoned rice vinegar
2tsp.
toasted sesame oil
11/2tsp.
packed light brown sugar
Kosher salt
45
(3 1/2") square wonton wrappers
Directions
Chili Oil
Step 1In a medium heatproof bowl, combine ginger, garlic, red pepper flakes, sesame seeds, and brown sugar.
Step 2In a small skillet over medium heat, heat oil until shimmering, about 3 minutes. Pour oil over ginger mixture and stir until mixture stops sizzling. Stir in soy sauce and 1/2 teaspoon salt. Let cool slightly.
Wontons
Step 1In a medium bowl, combine chicken, scallions, ginger, garlic, soy sauce, rice vinegar, sesame oil, brown sugar, and 1/4 teaspoon salt.
Step 2Spoon 1 heaping teaspoon chicken mixture into center of a wonton wrapper. Lightly brush edges of wrapper with water and fold over filling to create a triangle. Pinch edges to seal. Wet one of the bottom corners of the triangle with water. Fold two bottom corners of triangle over each other and press to seal corners together. Arrange in a single layer on a baking sheet. Repeat with remaining wrappers and filling.
Step 3Bring a large pot of water to a boil. Add half of wontons and cook until tender and chicken is cooked through (test with an instant-read thermometer or carefully open one to check), about 3 minutes. Using a slotted spoon, transfer wontons to a colander set over a large heatproof bowl.
Step 4Return water to a boil and cook second half of wontons. Drain and return both batches of wontons to pot. Pour half of chili oil over wontons and toss to coat.
Step 5Arrange wontons on a platter. Top with scallions. Serve with remaining chili oil alongside.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
PHOTO: ERIK BERNSTEIN; FOOD STYLING: SPENCER RICHARDS
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
