Oriental Chicken Wontons
Submitted by HELEN
Baked chicken wontons fold a ground chicken, ginger, soy, and sherry filling into crisp wonton wrappers, brushed with butter and oven-baked until golden. A less greasy take on the classic fried wonton appetizer.
YIELD
2 dozenPREP
20 minCOOK
15 minREADY
40 minThese are baked wontons, not fried, which makes them a party starter you can assemble ahead and pop in the oven without a deep-fryer or a kitchen full of oil smoke. The filling is simple and classic: cooked ground chicken bound with cornstarch and seasoned with fresh ginger, soy sauce, and a glug of dry sherry, plus shredded carrot and celery or water chestnuts for crunch.
The wonton folding technique here (bring two opposite corners to center and pinch, then the other two) creates the classic four-pointed star shape. Brushed with melted butter and baked at 375F (190C), the wrappers turn crisp and golden in about 8 minutes. Serve with plum sauce or sweet and sour for dipping.
Kitchen Tips
- Keep the wonton wrappers covered with a damp towel as you work. They dry out fast, and dried-out wrappers crack instead of folding cleanly.
- Do not overfill. One rounded teaspoon is the right amount; any more and the wrapper cannot close without leaking during baking.
- Brush the edges with just a light film of water before pinching. Too much water and the wrappers go soggy, too little and the seams pop open in the oven.
- Space the wontons well on the baking sheet. Crowded wontons steam each other and stay soft rather than crisping up.
Variations
- Swap the ground chicken for ground pork or a 50-50 pork and shrimp mix for a more traditional filling.
- Stir in chopped water chestnuts and a pinch of five spice for an authentic dim sum flavor profile.
- Steam instead of bake for 6 minutes for a dumpling-style version, served with soy-vinegar dipping sauce.
Ingredients
Directions
In a medium skillet cook and stir ground chicken or pork until no pink remains; drain.
Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well.
Spoon 1 rounded teaspoon of the filling atop a wonton wrapper.
Lightly brush edges with water.
To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center.
Carefully bring the 2 remaining opposite corners to the center and pinch together.
Pinch together edges to seal. Place wontons on a greased baking sheet.
Repeat with remaining filling and wonton wrappers.
Brush wontons with melted margarine or butter.
Bake in a 375℉ (190℃). oven for 8 to 10 minutes or until light brown and crisp.
If desired, serve with plum or sweet-and-sour sauce.
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