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