Chicken wontons
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
50
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Calories
40 kcal
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Course
Snacks
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Cuisine
Indonesian
Chicken wontons
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Chicken wonton (Pangsit Ayam) with clear chicken/ vegetable soup is delicious to have for a light lunch or as an afternoon snack on a cold day.
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Ingredients
For the wontons
- 1 pound ground chicken/ chicken mince.
- 7 tablespoons tapioca flour.
- 1 tablespoon all-purpose flour/ plain flour.
- 2 Spring Onions/ Scallions finely chopped.
- 2 cloves garlic minced or crushed finely into paste.
- ½ inch ginger minced finely.
- 2 eggs lightly beaten.
- 1 tablespoon Light soy sauce.
- 1 tablespoon sesame oil.
- ½ teaspoon ground black pepper or white pepper.
- 1 teaspoon onion powder.
- 1 teaspoon garlic powder.
- 1 teaspoon salt.
- 50 pieces wonton pastries. (see the note).
For the soup:
- 1.5 liter Chicken/ vegetable stock.
- ½ onion finely sliced.
- 1 Spring onion/ scallion sliced.
- 1 tablespoon butter.
- salt and pepper according to taste.
- fried onions optional
Instructions
For the wontons:
- Firstly, we have to make the filling by putting all the ingredients except the pastry into a mixing bowl.
- Using a spoon, mix the ingredients well that you can tell that it’s all mingled.
- At the beginning you may find it slimy and slippery due to the eggs. But keep stirring and mixing until all well blended.
- Open the wonton pastry pack, and put the pastry on a damp tea towel. Fold the towel and cover the pastry with it. The idea is to keep the pastry moist so it won’t go dry and hard.
- Take a sheet of the pastry and put it on your palm, then put about 1 teaspoon of the chicken mixture on the middle of the pastry.
- Take one corner of the pastry to its opposite and fold it over the meat. So you’ll have a triangle pastry with the chicken filling inside.
- Fold the pastry gently from end to end.
- You can check the video here to get a clearer idea ;-).
- In a pot, boil some water and put the wontons in the boiling water. Make sure the water covers the wontons fully.
- When the wontons float on the surface, it means they’re cooked.
- Spoon and drain the wontons.
For the soup:
- In a separate pot, melt the butter and put in the onion slices.
- When the onions become translucent and smell fragrant, add in the spring onion/ scallion slices. Fry further for about a minute or two.
- Put your preferred stock in the pot, and let it boil at low heat.
- You can season the soup with salt and pepper according to your taste.
Assemble the chicken wontons with the soup:
- Put a few wontons in a small bowl and add in the soup.
- Garnish with some fried onions.
- Tuck in and enjoy.
Notes
- You can use shop-bought pastry or make it yourself using my guide on how to make wonton pastry.
- If you make the wontons in bulk, you can enjoy them as crispy snacks by deep fry the boiled wontons. They're perfect for finger food dipped in chili sauce.
- You can use shop-bought pastry or make it yourself using my guide on how to make wonton pastry.
Nutrition Information
Show Details
Serving
10portions
Calories
40kcal
(2%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
16mg
(5%)
Sodium
125mg
(5%)
Potassium
89mg
(3%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
25IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 10portions | |
| Calories | 40kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 125mg | 5% |
| Potassium | 89mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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