Chicken and Cabbage Wontons
Serves: 16
Ingredients
To make Chicken and Cabbage Wontons, you'll need:
FOR THE FILLING: - 50g pak choi
- 50g white cabbage
- 50g water chestnuts drained
- 50g bean sprouts
- 200g chicken breast, minced
- 20g chives, finely chopped
- 15g corn flour
- 1 tsp. sesame oil
- ½ tbsp. oyster sauce
- 1 tbsp. light soy sauce
- 1 tsp. caster sugar
- Salt and white pepper
- 16 wonton wrappers
FOR THE EGG WASH: FOR THE DIPPING SAUCE: - 4 tbsp. light soy sauce
- 1 tsp. dark soy sauce
Method
- Whizz the pak choi, cabbage, water chestnuts, and bean sprouts. Ensure that the mixture has a crunchy texture: you don’t want to make a paste.
- Put the mixture in a large bowl and add the chicken.
- Then throw in the chives, corn flour, sesame oil, oyster sauce, soy sauce, sugar, salt, and pepper, mixing well.
- Place a wonton wrapper flat on the palm of your hand or on some lightly-floured grease proof paper.
- Add a teaspoon of the mixture to the centre of the wrapper.
- Combine the egg and the water to make an egg wash.
- Dip your finger in some egg wash or water and paint the four edges of the wonton.
- Fold the wonton in half from corner to opposite corner so that it forms a triangle.
- Seal the wonton all around, ensuring that there are no air pockets or holes.
- Scrunch together the longer two triangle points together to make the wonton shape.
- Deep fry for two or three minutes in hot oil, turning occasionally until the wontons are golden brown.
- Remove the wontons and drain any excess oil on to some kitchen roll.
- Alternatively, you can steam the wontons for a few minutes.
- To make the dipping sauce, mix the soy sauces and salt together.
- Serve the wontons hot with the sauce and enjoy!
Nutritional Facts (Per Serving)
Calories 130 | Total Fat 1.4g | Saturated Fat 0.3g | Carbohydrates 20.8g | Fibre 1g | Protein 8.1g
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