Shrimp and Chicken Fried Wontons
Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!
Servings: 8 people
Medium sized bowl
Stand mixer, kneading hook, pasta roller (optional)
Rolling pin (if kneading by hand)
Small cast iron wok/fryer/ pot - for frying
Slotted frying ladle
Shrimp and Chicken Stuffing
- 1 cup boneless dark chicken cut into cubes
- 1/2 cup raw shrimp shelled, deveined, no tail
- 1/2 egg
- 2 tbsp red onion finely minced
- 1 tbsp fresh cilantro finely minced
- 1/4 cup carrot finely minced
- 2 green chilis finely minced
- 1/4 tsp ginger paste
- 1/4 tsp black pepper freshly ground
- 1 tbsp soy sauce
- pinch salt
- 1 1/2 cup all purpose flour and some for dusting
- 1/2 tsp salt
- 1/2 cup water room temperature
- 1/2 egg whisked
Prepare the shrimp paste
Put the chicken and shrimp in the freezer to freeze slightly for about half an hour. Blend the cold shrimp and chicken. In a medium sized bowl, add the shrimp and chicken blend and the remaining Shrimp and Chicken Stuffing ingredients - whisked egg, onion, cilantro, chilis, carrots, ginger paste, black pepper, soy sauce and salt. Mix well then cover and put into the fridge until ready to use.
Prepare the wonton dough
In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. . If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes.
Assemble the wontons
Divide the dough into 3 parts. Sprinkle the rolling surface and pin with a little flour and roll the dough out. The rolled dough needs to be about 1 mm thick. Cut the rolled dough into 3x3 inch squares. Repeat with the remaining dough.
Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place 1/2 tsp of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.
The best sauce for these wontons is Nuoc Cham - Vietnam's famous dipping sauce.
The nutrition facts below are estimates from www.verywellfit.com. The serving size assumes that this recipe produces eight servings.