Fried Chinese Chicken Wontons

July 26th, 2015



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)


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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