Fried Chinese Chicken Wontons

July 26th, 2015

Fried Wontons

This summer has been a crazy whirlwind. I am not sure when the summer even began, though I know its here because it’s HOT! I started teaching cooking at a new camp called Next Level Camp for Girls. It’s an amazing new place that allows children to choose different activities and really fosters confidence, independence and friendship. I teach cooking to different kids every week and it’s been so fun getting to know them. I also have a great counselor, Nora, who is a tremendous support, hard worker and excellent chef. She’s also super nice and great with the kids.

We’ve made lots of delicious things so far including Strawberry Shortcakes and Smoothies. We also had Cupcake Wars, which was a huge success. I was blown away by the amazing cupcakes and fabulous designs. Last week we made Fried Chinese Chicken Wontons. We did a test run at home and my 3 children made, then polished off, 50 dumplings and begged for more. We tried them in different shapes and cooked different ways (fried, boiled, and a hybrid method). My kids voted hands down for the fried version – go figure! They were equally successful at camp and enjoyed by both campers and counselors. Tomorrow is a brownie bake off: Chocolate Zucchini Brownies vs. Chocolate Avocado Brownies . . . Which brownie do you think will win?

INGREDIENTS:

Wontons:

3 cups finely chopped Napa cabbage (salted and drained onto paper towels)
1 lb. ground chicken
1 tsp. ginger, minced
1 clove garlic, minced
3 scallions, finely chopped
3-5 twists black pepper
2 tablespoons light soy sauce
1-tablespoon rice wine
1-tablespoon sesame oil
1 package square dumpling wrappers

Canola oil for frying (they can also be steamed or boiled)

Sauce: (Just mix it all together in a small bowl)

½ cup soy sauce
½ cup rice vinegar
1 tsp. ginger, minced
Pinch of hot pepper (flakes or sauce)

DIRECTIONS:

In a medium sized bowl, add all the dumpling ingredients and mix well. Refrigerate until needed.

Using an assembly line approach, lay out 8 dumpling wrappers, using your finger moisten the edges with water, add about a teaspoon of filling, and fold into a triangle. Then take the 2 outer corners of the triangle and fold them together. Put them on a cookie sheet (not touching) and cover with a moist paper towel.

Heat a large non-stick frying pan and add oil to just cover the bottom. When hot, add the dumplings and fry about 3 minutes per side. The timing is important and you want to make sure the filling is cooked. If they are cooking too fast turn the heat down, too slow, turn the heat up. Eat hot with dipping sauce.

 

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