today, we ’ re sharing my grandma ’ s recipe for wimp wontons. I ’ ve had countless bowl of delightful won ton soup served up to me by both my grandma and my ma. It ’ mho Chinese ease food––or in truth quilt food, menstruation .
Growing up, there was constantly a batch of wontons in the deep-freeze, making won ton soup possible in minutes at all hours of the day. Whether I was sick, having a bad day, or just athirst after school, homemade won ton soup was always there to make things better.
My ma and grandma first taught me how to make wontons when I was scantily erstwhile enough to see above the kitchen counter. As an pornographic now, I hope to one day be able to work that ma magic trick on my own kids, proffering piping hot bowl of won ton soup with the same ease and flare .
I blogged this chicken won ton recipe with both my ma and grandma in my grandma ’ randomness apartment in Flushing, Queens. I mention this because you ’ ll notice in the photograph that our cooking environment looks a little different !
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detail instructions on :
Chicken Wontons – Recipe Notes
While this recipe for wimp wontons is not our first won ton recipe on the blog ( see our simple won ton soup, Shanghai-style wontons, and san xian wontons ), it IS the beginning to feature wimp in the fill rather of pork barrel. For our readers who don ’ thymine eat pork barrel, this recipe is long delinquent !
While pork barrel fillings are more park in chinese cuisine, these chicken wontons have a deliciously delicate spirit, made evening more flavorful by meaty shiitake mushrooms and my grandma ’ second secret ingredient––Knorr Chicken Powder. When making won ton fillings ( chicken or otherwise ), she likes to add a few spoon of chicken powder to pack a bigger relish punch in each won ton .
This recipe besides features chopped chinese cabbage pilfer leaves, which give the wontons a great texture ( and a healthy dose of hidden vegetables ). A key step before adding the boodle to the recipe is to salt it for 30 minutes to release some of its moisture. This allows you to better control the moisture levels in the filling .
On to the recipe !
Chicken Wontons – Recipe Instructions
Wash the chinese cabbage pilfer clean and shake off any surfeit water. If using a food processor, tear the leaves up and pulse them into belittled pieces ( take care not to mince the chinese cabbage boodle ). If hand-chopping them, slice the leaves thinly lengthways and then finely chop them going the other direction .
transmit to a bowling ball and shuffle in ¾ teaspoon salt. Set aside for 30 minutes while you prepare the other ingredients ( but no more than 30 minutes ). After 30 minutes, squeeze the chinese cabbage boodle dry and save the water .
Pre-soak the mushrooms if using dried shiitake mushrooms ( then squeeze any water from the mushrooms and reserve the drenching liquid––if using fresh mushrooms, skip this step ). Remove the mushroom stems and dice them into ½ ” cube .
Heat 3 tablespoons vegetable oil in a wok or pan over medium high estrus, and cook the mushrooms for about 5-8 minutes until caramelized. Turn off the heat and leave the mushrooms to cool .
now hand-chop the chicken by using our method for grinding kernel without a grinder .
This allows you to choose whatever cut of chicken you like ( breast or thighs ) and get a better texture than conventional reason meat. If you choose to do this footprint, a cleaver actually is the best joyride for the job .
If you ’ d like to skip this step, you can equitable use grind chicken .
time to make the satiate !
Combine the wimp, chinese cabbage cabbage, cooked mushrooms ( with any oil left in the pan ), ginger, scallions, light soy sauce, Shaoxing wine, oyster sauce, sesame oil, carbohydrate, white pepper, Knorr Chicken Powder, and 2 tablespoons of liquid from either soaking the mushrooms or salting the pilfer. ( If you have neither, just use body of water. )
Using a arctic spatula or pair of chopsticks, stir the concoction in one direction for 10 minutes, longer if needed…
Until the filling is well combined and muggy, like a glue .
Prepare a big sheet pan lined with parchment newspaper and get a humble bowl of board temperature water. last, bring a small batch of water to a boil, so you can taste test a couple wontons .
How to Fold A Wonton
To assemble the wontons :
- Take your square won ton wrapping, wet your finger, and dab the edges along one side of the squarely with water .
- Add 1-2 teaspoons of filling in the center
- Gently fold the wrapper in half. Seal on all sides.
- Using your finger, brush another dab of water on one corner (of the filling side), and gently overlap the two corners of the rectangle by pressing them together.
- Place on the parchment-lined sheet pan.
( Check out our bit-by-bit guide to folding wontons for more details ! )
Make a match wontons, churn, and taste test the two samples. ( Mom’s advice: tasting two, and not good one, helps you get a better feel for the relish and adjust seasoning more accurately ). Make adjustments to taste before proceeding to make the hale batch .
How To Cook Wontons
To cook the wontons :
- Boil body of water in a toilet .
- Stir the boiling water gently so the water is moving when you add the wontons (this prevents them from sticking to the bottom of the pot).
- You can add them in either fresh or freeze. NEVER defrost wontons before cook .
- Cook uncovered for about 5 minutes using medium heat for fresh wontons, 8 minutes for frozen wontons.
- If necessary, add ½ cup cold water if the water is boiling too vigorously. This helps manage the starch levels in the water and prevent the wontons from becoming too starchy.
- The wontons are done once they float to the surface and turn slightly plump.
Since it ’ south best to serve wontons with neckcloth or broth, inflame some up while you ’ rhenium cooking them. I like to use my ma ’ s homemade chicken stock or her combination chicken/pork stock, which have to be train ahead of meter .
But in a pinch for convenience, here’s how to make a bowl of wonton soup without stock:
Add a match teaspoons of faint soy sauce sauce, ¼ teaspoon sesame oil, a pinch of prime white pepper, a pinch of Knorr Chicken Powder, and chopped scallions to a soup bowl. then ladle in the cook chicken wontons along with some of the cook water .
Stir and love !
How to Freeze Wontons
Freezing your wontons ensures that you can make won ton soup anytime you like, for months on end ! here ’ s how to do it :
- When assembling your wontons, place them on a parchment lined baking sheet a few millimeters apart (they should not be touching).
- Cover the baking sheet (we like to use 2 plastic shopping bags folded over each end of the baking sheet for this purpose).
- Transfer to the freezer, ensuring the baking sheet is in an upright position so that the wontons don’t slide around.
- Freeze for at least 6 hours or overnight.
- Once frozen solid, transfer to freezer bags or containers, and place back in the freezer for longer term storage (up to 6 months).
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Mom’s Chicken Wontons
Chicken wontons featuring a deliciously delicate filling (not made with pork for once!) with shiitake mushrooms and napa cabbage. Freeze these wontons to make wonton soup in minutes any time of day!
serves:
10
Prep:
3
hours
Cook:
15
minutes
Total:
3
hours
15
minutes
Ingredients
-
▢
12 ounces napa cabbage ( 340g )
-
▢
3/4 teaspoon salt
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▢
10 shiitake mushrooms ( fresh or dried ; 6 oz./170g fresh or 1.5 oz./42g dried )
-
▢
3 tablespoons petroleum
-
▢
1 beat boneless skinless chicken breast or thighs or ground chicken ( 450g )
-
▢
2 teaspoons ginger ( finely minced )
-
▢
1/4 cup scallions ( finely chopped )
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▢
2 tablespoons soy sauce
-
▢
1 1/2 tablespoons shaoxing wine ( or dry sherry cooking wine )
-
▢
1 tablespoon oyster sauce
-
▢
1 teaspoon sesame oil
-
▢
1
Read more: Nom Wah Tea Parlor
teaspoon sugar
-
▢
1/2 teaspoon white pepper
-
▢
5 teaspoons Knorr Chicken Powder ( 20g )
-
▢
2 tablespoons water ( preferably from soaking the mushrooms or salting the pilfer )
-
▢
2 packages wonton wrappers ( about 75-80 wrappers full )
Instructions
-
Wash the napa cabbage clean and shake off any excess water. If using a food processor, tear the leaves up and pulse them into small pieces (take care not to mince the napa cabbage). If hand-chopping them, slice the leaves thinly lengthwise and then finely chop them going the other way. Transfer to a bowl and mix in ¾ teaspoon salt. Set aside for 30 minutes while you prepare the other ingredients (but no more than 30 minutes). After 30 minutes, squeeze the napa cabbage dry and save the water.
-
Pre-soak the mushrooms if using dried shiitake mushrooms (then squeeze any water from the mushrooms and reserve the soaking liquid––if using fresh mushrooms, skip this step). Remove the mushroom stems and dice them into ½” cubes.
-
Heat 3 tablespoons oil in a wok or pan over medium high heat, and cook the mushrooms for about 5-8 minutes until caramelized. Turn off the heat and leave the mushrooms to cool.
- now hand-chop the chicken by using our method acting for grinding kernel without a bomber. This allows you to choose whatever cut of chicken you like ( summit or thighs ) and get a better texture than conventional prime kernel. If you ’ d like to skip this step, you can besides use land chicken .
-
Time to make the filling: combine the chicken, napa cabbage, cooked mushrooms (with any oil left in the pan), ginger, scallions, light soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, Knorr Chicken Powder, and 2 tablespoons of liquid from either soaking the mushrooms or salting the cabbage (if you have neither, just use water).
-
Using a rubber spatula or pair of chopsticks, stir the mixture in one direction for 10 minutes, longer if needed, until the filling is well combined and sticky, like a paste.
-
Prepare a large sheet pan lined with parchment paper and get a small bowl of room temperature water. Lastly, bring a small pot of water to a boil, so you can taste test a couple wontons.
-
To assemble the wontons, take your square wonton wrapper, wet your finger, and dab one side of the square with water. Add 1-2 teaspoons of filling in the center, and gently fold the wrapper in half. Seal on all sides. Using your finger, brush another dab of water on one corner (of the filling side), and gently overlap the two corners of the rectangle by pressing them together. Place on the parchment-lined sheet pan.
-
Make one more wonton, boil, and taste test the two samples (we find that tasting two, and not just one, helps us get a better feel for the flavor and adjust seasoning more accurately). Make adjustments to taste before proceeding to make the whole batch.
-
To cook the wontons, boil water in a pot, and add the wontons (fresh or frozen, but never defrosted wontons). To prevent the wontons from sticking to the bottom of the pot, stir the boiling water gently so the water is moving when you add in the wontons. Cook uncovered for abou 5 minutes using medium heat. If necessary, add ½ cup cold water if the water is boiling too vigorously. This helps manage the starch levels in the water. The wontons are done once they float to the surface and turn slightly plump. (Cooking frozen wontons takes longer, about 8 minutes.)
Tips & Notes:
Recipe makes 6-7 twelve wontons .
Since it ’ second best to serve wontons with broth or broth, it ’ s a good mind to heat some up while you ’ rhenium cooking the wontons. I like to use my ma ’ randomness homemade chicken banal or her combination chicken/pork stock, which have to be disposed ahead of time. But in a top for public toilet, use the water that you cooked the wontons in, assorted with 2 teaspoons of light soy sauce, ¼ teaspoon sesame oil, a pinch of footing white pepper, a nip of Knorr Chicken Powder, and chopped scallions for each bowling ball. Simply ladle in the cook wontons along with some of the cook water system. Stir and enjoy !
nutrition facts
Calories:
288
kcal
(14%)
Carbohydrates:
38
g
(13%)
Protein:
17
g
(34%)
Fat:
7
g
(11%)
Saturated Fat:
1
g
(5%)
Cholesterol:
35
mg
(12%)
Sodium:
865
mg
(36%)
Potassium:
355
mg
(10%)
Fiber:
2
g
(8%)
Sugar:
1
g
(1%)
Vitamin A:
155
IU
(3%)
Vitamin C:
10.2
mg
(12%)
Calcium:
60
mg
(6%)
Iron:
2.5
mg
(14%)
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes merely. While we do our best to provide nutritional information as a cosmopolitan guideline to our readers, we are not certify nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in newly ingredients, etc. will change the nutritional data in any recipe. respective on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your prefer nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
