Wontons. Perfect fried pouches filled with chicken, cheddar, water chestnuts and onions.

Yesterday, I posted Fried Rice and mentioned that you needed to serve it with my won-tons. Of course you don’t need to, but they complement each other so well, and together they make a delicious Chinese-inspired meal. They are great as appetizers or snacks as well.

These won-tons are on the top of my comfort foods list. My mother made them when I was growing up and it was one of the family’s favorite meals. These were the main dish – no rice – no other sides – just these. Mom and Dad would probably also have their dinner salads, but my sister and I filled our little bellies with these alone. The original recipe actually called for canned tuna. I loved the tuna version, but my family looked at me cross-eyed when I brought up the idea of serving won-tons with canned tuna. Therefore, I substitute the tuna with chicken when I make them today. I simply boil a small breast of chicken with some seasonings and shred it. They are a wee bit time consuming, as they must be filled and folded individually, but it’s simple. The frying goes pretty quick though.  Make a bunch of these and store them in the refrigerator, they actually re-heat nicely in the oven.
See the images of prep below. Scroll down for recipe.↓

This is a brand I commonly use. It doesn’t matter though. You could also use the round size, if you prefer.↓

wonton wrapper

Wet one corner of wonton wrapper with water. Add a heaping teaspoon of filling to center, and fold and press to close.↓

wonton prepFry wontons (3 or 4 at a time) in hot oil for about 30 seconds, or until the edges begin to brown.↓

wonton prep 2Using tongs, flip wontons over and fry for another
20 seconds or so.↓

wonton prep 3Remove to a plate or tray lined with
paper towels, to drain.↓

wonton prep 4Serve with soy sauce.↓wontons


A perfectly fried pouch filled with chicken (or tuna), cheddar, water chestnuts, and green onions. Serve alone, as an appetizer, or with my fried rice for a delicious meal.



  • 1 small or half of a large breast of chicken, boiled*
  • 1 package 12 oz. wonton wrappers
  • 1 can 8 oz. sliced water chestnuts, chopped
  • 2/3 cup green onions chopped
  • 1 cup shredded cheddar cheese
  • 2 inches of canola oil for frying
  • soy sauce for dipping



  • Boil (simmer) chicken with your choice of seasonings (such as: ginger, garlic, salt, pepper and soy sauce). Once cooked and cooled, shred chicken and place in a medium sized bowl.
  • Finely chop the water chestnuts and green onions. Add to the bowl with the chicken.
  • Add shredded cheddar cheese to bowl and mix well to combine all ingredients.
  • Prepare working area- with a shallow bowl of water, a cutting board or other surface for folding, and a tray or cookie sheet for lining up folded wontons.
  • Take a single wonton wrapper and dip a corner (half of the wonton) in water, then place on your work surface.
  • Pile a heaping teaspoon of the filling into the middle of the wonton wrapper, fold over carefully, and press the edges to seal. Place filled wonton on a tray or cookie sheet.
  • Repeat for all wontons.
  • In a shallow pot, or fry pan with tall sides, heat two inched of canola oil over medium-high heat. You know when your oil is hot enough when you drop a small piece of wonton in the oil and it instantly floats to the top, sizzling.
  • Fry wontons in hot oil, three or four at a time (don't crowd). Fry on one side for about 30-40 seconds or until the edges turn golden brown. Flip wontons over using tongs, and fry on flip side for another 20-30 seconds or so.
  • Remove wontons to a large plate or tray, lined with paper towels.
  • Serve hot, with soy sauce, if desired.


*You can use 2 cans (6.5 oz. ea) of tuna (very well drained) in place of the boiled chicken.
*To boil the chicken breast- I use 1 inch slice of fresh ginger, 1 large clove of garlic, 1 Tbsp. soy sauce, salt and pepper in the water, which I simmer (not a rolling boil) for about 20-30 minutes.
*You can also use store bought, roasted chicken.
Tips for keeping them warm (especially if your making a large batch): Place won-tons on an oven-safe tray lined with paper towels (the paper towels are safe if not left in the oven too long) in a 200° F oven while preparing the rest. This way they will all be hot when served.
Tips for reheating: To maintain their crispiness, place on a cookie sheet, (or even better- a wire rack with a cookie sheet below it) heat in oven or toaster oven set to 250° to 300° F for about 5 minutes or until you see them begin to sizzle.
Tips for making them ahead: You really DO need to fry the won-ton as soon as you fold them. If they are let to sit, raw, they will get soggy and rip open when handled. Prepare the won-tons and fry them. If you want to serve them later, reheat in the oven according to directions above.
Adapted from My Dear Mother

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