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Wontons

Fresh flavors of ginger, sesame, and green onion in this fun and healthy meal.
Bowl of wontons with a chicken and vegetable filling.
Prep time: 30 minutes
Cook time: 10 minutes
Makes: 36 wontons
Nutrition Facts: View label

Ingredients

¼ cup finely chopped green onion
¼ teaspoon salt
½ teaspoon sugar
¼ teaspoon cumin
¼ teaspoon ground ginger, or ½ teaspoon fresh grated ginger
⅛ teaspoon pepper
1 pinch of cinnamon
1 ½ teaspoons cornstarch
1 ½ teaspoons toasted sesame oil
1 cup cooked ground chicken (½ pound uncooked)
1 ½ cups shredded cabbage
¾ cup shredded carrot (about 1 to 2 medium carrots)
36 wonton wrappers
Water or egg white (for the edges of the wontons)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Combine spices, cornstarch, and oil in a large bowl.
  4. Add cooked meat and vegetables. Mix well.
  5. Place 1 tablespoon of mixture in the center of each wonton wrapper.
  6. Brush wrapper edges with water or egg white.
  7. Fold wrapper diagonally so corners line up, and press edges together to seal.
  8. Bring the side two corners together over the pouch of filling and pinch to close.
  9. Spray a steamer basket with nonstick spray. Add wontons so they do not touch. Cover and steam over simmering water for 6-7 minutes.
  10. Refrigerate leftovers within 2 hours.

Notes

  • Freeze prior to steaming for later use.
  • Use crumbled tofu in place of meat for vegetarian wontons.

Comments

I edited this recipe to be vegetarian and vegan friendly by skipping the meat and using water (instead of egg white) to hold the wonton wrappers together. I would like to try this again and add some Tofu. Wontons are great because you can put virtually any ingredients inside and they are pretty simple to cook. 

This recipe is a total crowd pleaser! I have made it multiple times excluding the pork/chicken, but next time I would want to try it out/ They are great with sweet and sour sauce or soy sauce. 

Wonton wrappers can be quite pricey unless you live near an Asian supermarket (e.g., 82nd Avenue in Portland or some parts of Beaverton and Tigard), but it's not very  difficult to make your own -- vegans can replace the egg with arrowroot powder dissolved in water. (At Korean supermarkets they may be sold as "mandoo-pi," the Korean word for the same thing. Likewise, at Japanese supermarkets, they may be labeled as "wantan-no-kawa" or "gyoza-no-kawa".) 

 

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