Wonton soups and deep-fried wontons are very popular, but I really love pan-fried gyozas so I decided that my wontons will also be pan-fried. For the dipping sauce, store-bought ponzu or Thai sweet chili sauce would be more convenient rather than a homemade one. My ponzu recipe is simple in the way that there is no simmering involved.
Having a party tomorrow or in the next few days? You can make these wontons ahead of time and freeze it. Just cook it when you're ready, and voila!
Chicken and Shrimp Wonton with Simple Ponzu
Chicken and Shrimp Wonton
ingredients:
• 1 lb ground chicken, preferably dark meat
• ½ lb shrimp, peeled & deveined, chopped
• 1 tsp ginger, grated
• 3 garlic cloves, grated
• 3 scallions, finely chopped
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp lemon juice, freshly squeezed
• 1 tsp honey, preferably raw
• ¼ tsp Chinese five spice powder
• 3 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Sambal Oelek
other ingredients:
• 1 (12 oz) pack Nasoya won ton wraps
• all-purpose flour for dusting
• water for sealing and steaming
• sheet pan
• 10-inch to 12-inch nonstick pan with a lid
• grapeseed oil for frying (or any neutral, high smoke point oil such as canola)
ingredients:
• 1 lb ground chicken, preferably dark meat
• ½ lb shrimp, peeled & deveined, chopped
• 1 tsp ginger, grated
• 3 garlic cloves, grated
• 3 scallions, finely chopped
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp lemon juice, freshly squeezed
• 1 tsp honey, preferably raw
• ¼ tsp Chinese five spice powder
• 3 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Sambal Oelek
other ingredients:
• 1 (12 oz) pack Nasoya won ton wraps
• all-purpose flour for dusting
• water for sealing and steaming
• sheet pan
• 10-inch to 12-inch nonstick pan with a lid
• grapeseed oil for frying (or any neutral, high smoke point oil such as canola)
instructions:
1) Put all the ingredients (except 'other ingredients') in a bowl. Using your hands, mix the filling just enough to combine.
2) Dust a sheet pan with flour. Place a wrapper flat on your palm so that it makes a diamond shape. Using a small cookie scoop (2 tsp), add 1 scoop of the filling in the center of the wrapper. Using your fingertip, dip it in water and wet the edges of the wrapper. Fold the wrapper to make a triangle shape, pinch the edges to ensure a good seal while pressing air out of the interior. Place the made wonton on the sheet pan. Repeat wrapping process until all the filling is gone.
3) To cook: Heat 2 tbsp oil in a 10-inch or 12-inch nonstick pan over medium-high heat. Quickly but carefully add 10 (for 10-inch pan) or 12 (for 12-inch pan) wontons in the pan, making sure they have space in between. Fry for 2 minutes. With a lid on standby, pour in 1/3 cup water and quickly put the lid on. Steam for 5 minutes. Remove the lid and continue to cook for 30 seconds to develop a crust on the bottom of the wontons. Transfer cooked wontons to a plate.
◘ tip: For every batch you cook, wipe off the pan with paper towels (be careful, it's hot!), add fresh oil, then repeat cooking process.
4) To freeze: After wrapping all the filling, transfer the sheet pan to the freezer for 1 hour. Once wontons are frozen, transfer them to a freezer bag. Freeze for up to 2 months. When ready to use, these wontons go straight from freezer to frying. No need to thaw.
5) Serve with simple ponzu (recipe follows).
1) Put all the ingredients (except 'other ingredients') in a bowl. Using your hands, mix the filling just enough to combine.
2) Dust a sheet pan with flour. Place a wrapper flat on your palm so that it makes a diamond shape. Using a small cookie scoop (2 tsp), add 1 scoop of the filling in the center of the wrapper. Using your fingertip, dip it in water and wet the edges of the wrapper. Fold the wrapper to make a triangle shape, pinch the edges to ensure a good seal while pressing air out of the interior. Place the made wonton on the sheet pan. Repeat wrapping process until all the filling is gone.
3) To cook: Heat 2 tbsp oil in a 10-inch or 12-inch nonstick pan over medium-high heat. Quickly but carefully add 10 (for 10-inch pan) or 12 (for 12-inch pan) wontons in the pan, making sure they have space in between. Fry for 2 minutes. With a lid on standby, pour in 1/3 cup water and quickly put the lid on. Steam for 5 minutes. Remove the lid and continue to cook for 30 seconds to develop a crust on the bottom of the wontons. Transfer cooked wontons to a plate.
◘ tip: For every batch you cook, wipe off the pan with paper towels (be careful, it's hot!), add fresh oil, then repeat cooking process.
4) To freeze: After wrapping all the filling, transfer the sheet pan to the freezer for 1 hour. Once wontons are frozen, transfer them to a freezer bag. Freeze for up to 2 months. When ready to use, these wontons go straight from freezer to frying. No need to thaw.
5) Serve with simple ponzu (recipe follows).
Simple Ponzu
ingredients:
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp orange juice, freshly squeezed
• 2 tsp lemon juice, freshly squeezed
• ¼ tsp crushed red pepper
• ¹⁄8 tsp kosher salt
• ¹⁄8 tsp sugar
• ¹⁄8 tsp fish sauce (Dynasty)
• 1 scallion, finely chopped
ingredients:
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp orange juice, freshly squeezed
• 2 tsp lemon juice, freshly squeezed
• ¼ tsp crushed red pepper
• ¹⁄8 tsp kosher salt
• ¹⁄8 tsp sugar
• ¹⁄8 tsp fish sauce (Dynasty)
• 1 scallion, finely chopped
instructions:
1) Mix all the ingredients in a bowl. Serve with wontons.
1) Mix all the ingredients in a bowl. Serve with wontons.
◘ note: There are different shapes to make wontons. The easiest one to make is triangle. Wontons are often boiled and served in soup, deep-fried, or pan-fried (like this recipe). Most common filling is ground pork and shrimp.
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