Me and my family just love going to restaurants where they serve wontons as an appetizer. Lately I have come to know that many Maldivians love wontons, because I was getting some requests to make a wonton recipe. So here I am introducing wonton as a hediker(short eat).
These chicken wontons are little bigger than the normal wontons because I want it to fit into hedika(short eat) size. The filling I have prepared with ground chicken, some vegetables, spices, Asian sauces and then deep-fried to golden perfection. Every bite is bursting with flavors. They can be eaten alone or with some dipping sauce. For this recipe, I serve it with chilly & garlic sauce and tomato sauce, which is perfect for the chicken wontons. Once you eat one, you just can’t stop until you finish everything so double up your portion and make a big batch because they will be gone in no time!
Many people don’t like deep-frying but there is no way to have great wontons if you don’t deep-fry. This chicken wontons recipe is seriously good and so easy and quick to make. So, fire up your wok, pan, or deep-fryer because everyone is going to love these chicken wontons so much.
450 grams boneless chicken, minced
1 small onion, finely chopped
2 garlic, finely chopped
1 small carrot chopped
1/4 small cabbage chopped
1 chilly, finely chopped
2 tbs roasted curry powder
3 tbs oyster sauce
11/2 tbs. dark soy sauce
2 tbs, tomato paste
3 tbs. chilly garlic sauce
1 tbs. sesame oil
Salt and roughly grounded pepper to taste
Spring roll sheets ( each sheet divided into 4 squares )
Vegetable oil for frying
Egg wash ( 1 egg + 2 tbs water )
How to make filling
1_ Heat oil in a sauce pan, add onion and suet until onions get soft. Add garlic, chilly, carrot and cabbage, sauté until vegetables are softer.
2_ Add roasted curry powder, oyster sauce, dark soy sauce, tomato paste and chilly garlic sauce. Mix well, season with salt and pepper. Take sauted vegetables onto a plate and leave to cool.
3_ when vegetables get cool, add into the minced chicken, add sesame oil more salt if needed and mix well.
Place 2 teaspoonful of chicken filling in the middle of each square spring roll divided sheet, then dip your index finger or a pastry brush in the egg wash and run it or apply around the edges of the spring roll sheet shown as in the above picture. Bring both opposite two corners together so you have a triangle shape and pinch tightly along each edge, making sure there are no air bubbles. Press finger on the middle upper area of meat filled side and bring together the two outer corners overlapping them, and press to seal.
Note: makes 30 wontons