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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.
Author: Ginger



  • 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