➡️ Chicken Fried Wontons

Going through all of my Dad’s old restaurants recipes have reminded me how much his customers loved these fried wontons. We only sold cream cheese wontons upon special requests but everyone in town knew these chicken ones were my dad’s signature 🥰 I love this recipe because you can make the filling ahead of time and freeze it before thawing and wrapping them when you’re ready for it! It’s so simple to make too! ➡️ Recipe: Papa Tea’s Chicken Fried Wontons Makes 25-35 wontons - [ ] 1lb ground chicken - [ ] 2 cups cabbage, finely chopped - [ ] 1 cup onions, finely chopped - [ ] 4-5 green onion stalks, thinly sliced - [ ] 2 tsp kosher salt - [ ] 2 tsp sugar - [ ] 1 1/2 tsp chicken bouillon - [ ] 1 tsp ground white pepper - [ ] 4-5 cloves garlic, finely minced - [ ] Wonton wrappers - [ ] Water for sealing - [ ] Frying oil, I use peanut oil 1. In a large bowl, combine ground chicken, cabbage, onions, green onions, salt, sugar, chicken bouillon, white pepper and garlic. Mix for 1-2 mins my hand or until evenly combined. 2. Separate wonton wrappers and set one small bowl with water aside. 3. To fill wontons, take 1 tbsp of filling and place it in the center of one wrapper. Brush all the edges with water. Pinch 2 opposite corners to form a triangle. Tightly seal by ensuring all air pockets are gone. 4. In a large wok, heat enough frying oil to deep fry wontons to 350F. Fry wontons in small batches to ensure the wok is not overcrowded. Make sure to flip in between cooking. Cook for 6-7 minutes. The filling should be cooked through and the wontons are golden brown. 5. Strain and enjoy by itself or sweet and sour sauce! *These can be made in the air fryer just spray cooking oil all over the wrapped wontons and air fry at 350 for 13-15 mins or until cooked through. **If you have leftover filling you may freezer in a freezer bag and thaw whenever you are ready to use it again.

Unbalanced

% Daily Values based on a 2,000 calorie diet