Chicken wontons for soup or fried!
I have this in my freezer all the time. It’s a flexible recipe. I’ve added shredded carrots, cabbage, Seseme oil, water chestnuts, bean sprouts, kale or chard- really anything lying around.
I’ve tried to use pork, but you’d need to add breadcrumbs, cornstarch and an egg
Chicken wontons for soup or fried!
I have this in my freezer all the time. It’s a flexible recipe. I’ve added shredded carrots, cabbage, Seseme oil, water chestnuts, bean sprouts, kale or chard- really anything lying around.
I’ve tried to use pork, but you’d need to add breadcrumbs, cornstarch and an egg
Cooking Instructions
- 1
Combine all ingredients into a bowl and mix well. If this is your first time making this, cook a bit of the mix up before you proceed to test for flavor levels and adjust is necessary
- 2
Make the wontons. You’ll need a small bowl of water, the wonton wrappers and filling.
There are many ways to make a wonton. The two easiest are making a triangle or rectangle, or what I call pillows.
To make pillows, place 2 tsp filling on one side of the wrapper, leaving at least 1/8” edge. With your finger, add a ring of water around the whole edge of the wrapper. Press the opposite sides together, forming right angles, like a pillow. Make sure to seal all the edges and get out any air. - 3
Put the wontons in the freezer for 2 hrs or until frozen and transfer to a freezer bag.
- 4
When you’re ready to eat- SOUP
Heat chicken broth, or a packet of Lipton chicken soup mix for 5 min and serve - 5
Dumplings- heat oil on medium heat until piping hot. Add dumplings and cook on each side until golden brown, about 3-4 minutes.
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