Wontons are a staple in my freezer. They are great addition to instant noodles or just in a bowl of warm broth. Many stores carry frozen wonton in the freezer section but they are easy and fun to make.
You can make your own wonton wrappers but a lot of Asian stores carry pre-made wrappers. They are convenient and makes wontons easy to do at home. Each wrapper is coated with flour so they don’t stick to each other in the package.
To make your filling, prepare the shrimp and chicken. Luckily, you can easily find ground chicken at the grocery store but I remember when my grandma would take pieces of chicken and chop them with a butcher knife. It is a lot harder to find minced shrimp so I had to make my own. The nice thing is, you can adjust how finely you want the shrimp pieces.
Add the ground chicken, minced shrimp, ginger, green onions, vegetable oil, sesame oil, light soy sauce and oyster sauce into a mixing bowl. Mix everything together until well incorporated. The mixture will get pasty.
On a floured surface, separate the wonton wrappers and lay them out. Get a bowl of water and place to the side. You will need the water to help seal the wrappers together. Add a small spoonful to the center of the wrapper. Be careful not to add too much as it might be too hard to wrap. Using your finger, drip a small amount of water to the edges of the wrapper. Either fold or scrunch the ends of your wonton to wrap. If I have time, I like neatly folding the wontons. If I’m in a rush, I do the crunch technique. Either way, they taste delicious.
Cook the wontons right away or to store them, line them on a baking sheet and stick them in the freezer. Once frozen, place them in an airtight container and use before 3 months. Enjoy!
- Store bought wonton wrappers
- 1/2 pound ground chicken
- 1/2 pound minced shrimp
- 1 tablespoon grated ginger
- 1/4 cup finely chopped green onions
- 2 tablespoons vegetable oil
- 1/2 tablespoons sesame oil
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- Add the ground chicken, minced shrimp, ginger, green onions, vegetable oil, sesame oil, light soy sauce and oyster sauce into a mixing bowl.
- Mix everything together until well incorporated. The mixture will get pasty.
- On a floured surface, lay out the pieces of wonton wrappers. Add a small spoonful of filling to each wrapper. Don’t add too much or it will be hard to wrap.
- With a bit of water, wrap and fold the wonton. The water will help the wrapper stick to itself.
- Cook right away or if you want to store them, line a baking tray with the wrapped wontons and stick the tray into the freezer. Once frozen the wontons can be stored in airtight containers in the freezer for up to 3 months.
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