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Chicken and Chilli Won Tons (Dumplings)

Category: Starters

Serves: 18 people

Preparing time: 00:40

Cooking time: 00:10

Ingredients

400g chicken thigh meat, removed from the bone and without the skin

2 each red chillies, finely minced (with or without seeds, to taste)

2 each garlic cloves, finely minced

2 tbsp light soy sauce

1 tbsp corn flour

1 tsp sesame oil

36 each wonton wrappers

Dipping sauce

3 tbsp mayonnaise

2-3 tbsp sriracha chilli sauce

To garnish

iceberg lettuce, finely shredded

carrot, finely shredded

Cooking Method

Step 1

Using a sharp knife, coarsely mince the chicken thigh meat until you have an even textured mixture.

Step 2

Add the minced chillies, minced garlic, light soy sauce, cornflour and sesame oil to the bowl and mix well. Cover with cling film and refrigerate for 20 minutes.

Step 3

Take one wrapper at a time and place 1 tablespoon of the chicken mixture into the centre of the won ton wrapper. Dip your finger into the bowl of water and run it around along the edge of the whole wrapper. Carefully lift the whole wrapper up and hold by the filling in one hand, then using the other hand pull all the sides and edges up around the filling together and pinch just above the filling tightly to form a ‘money bag’ shape. Make sure that the dumpling is tightly sealed.

Step 4

Repeat this step until you’ve used all the mixture, ensuring that if it is taking you a little while, cover the won tons with a damp towel to prevent them from drying out. Once all the won tons are made, cover with cling film and refrigerate for 10-20 minutes to help them firm up. The won tons can be frozen at this stage if they are not going to be eaten all at once. Freeze on a tray for 2-3 hours, and then place into an air tight container for up to 6 months.

Step 5

For Fried Won Tons: Pre-heat your fryer to 180°c and then test your oil with a cube of bread. If the bread floats to the top and is golden brown in a few seconds, then you know your oil is ready. Fry the won tons in batches of 4-6, depending on the size of your fryer, for 3-4 minutes until they are golden brown. Drain onto kitchen paper to help remove the excess oil, and then repeat for all the won tons. Serve with sriracha mayonnaise and the lettuce and carrot on the side.

Step 6

For Boiled Won Tons: Bring a pan of water to the boil and cook for 3-4 minutes until the won tons plump up and float to the surface of the water. Serve with a selection of different chilli sauces and oils and the lettuce and carrot on the side.

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