Wontons are the perfect appetizer, or if you’re like me I could eat a plateful for a meal! The yummy little fried (or baked) wrappers stuffed with cream cheese, chicken and green onions are the most perfect and flavorful bite!! Dip them in Sweet and Sour Sauce and you have the perfect snack! Or serve them with Chicken Egg Rolls for a meal.
For these Wontons, you will need some wonton wrappers that you can find at most grocery stores. The package comes with about 50 wrappers (I’ve never counted I’m just guessing) and I use usually around 30 of them. I just make as many as the filling will allow, which is around 30 each time. (If you want to make a ton of wontons and use all the wrappers in the package, double the chicken filling).
I use ground chicken for these wontons. I love how easy ground chicken is to use in recipes. I don’t have to chop it up- I just throw it in a skillet and let it cook while I prepare my other stuff (just don’t forget to check on it and stir it ever now and then).
TIP: when I make these wontons I always have extra ground chicken left over that I have cooked that came in the package. (The Butcher Man’s ground chicken comes in 1 1/2 lb packs and I just cook the entire thing). I just put the extra cooked chicken in a zip top bag or in a freezer tight container and put it in the freezer until I make these again! (Or use it for any other meals that require ground chicken).
Making the Wontons is so simple. In a bowl add your softened cream cheese your green onions and some seasonings. Add your ground chicken when it is done cooking and mix it all together.
To roll the wontons, set up a little rolling station with the wonton wrappers, a small bowl or dish of water (to seal the wrapper), and your filling. You will see that people roll them many different ways. I have just always done what the package states, but you can do it anyway you want as long the filling is sealed inside for frying or baking.
To roll/seal my wontons, I take one wonton wrapper and set it at an angle so a corner is pointing up. I put a heaping teaspoon of the filling in the center (it doesn’t have to be exact and you can add more or less to your liking- it will just result in more or fewer wontons depending on how much filling you use). Then using your fingers brush a tiny amount of water around the entire edges of the wonton wrapper, fold it over the filling making a triangle and press the edges together (the water should make it seal tightly- if it doesn’t seal then lightly brush some more water around the edges). Then take the two bottom corners of the triangles and press them together, adding a little water to make them stick together. (See the photos below). Then press the ends that are stuck together to the wonton, so its folded back over on the wonton. Set them aside for frying or baking. Continue rolling them until the filling is all used. There is not right or wrong way to fold them, and they don’t even need to look pretty because no matter how they look they will taste delicious!
To cook your wontons heat a little bit of oil in a skillet over medium heat. You will know your oil is done when you put a few drops of water in it and it sizzles. Place a few wontons in the oil at a time (don’t overcrowd the pan). Let them brown on one side then flip them making sure all sides are browned. The wontons cook fast so watch them closely!! Fry them until you get them browned to your liking. If they cook too quickly and burn, turn down your heat a little, remove your skillet from the burner, wait a few minutes then return your skillet to the burner and then try it again.
Cook/fry all of your wontons placing them on a paper towel to soak up any excess oil after frying them.
If you do not want to fry your wontons they can be placed on a baking sheet lined with parchment paper and baked in the oven at 400° for 10-15 minutes (depending on your oven) until they are lightly browned to your liking.
This will stay fresh in a zip top bag in your refrigerator for 4-5 days. They can be reheated in the microwave or in the oven at 400°. They will be a little soft if reheated in the microwave but still tasty. They will reheat very fast in the oven so keep your eye on them if you chose to reheat them in the oven!
They can also be put in the freezer after they are fried or baked for a meal or snack later on. For heating if they are frozen, place them on a baking sheet and bake them at 400 degrees for 15-20 minutes or until they are warmed through. (Time may vary depending on how your oven cooks).
Hope you enjoy!
Cream Chicken Wontons
- 1 pkg Wonton Wrappers see notes
- 8 oz. cream cheese one package/block
- 2-3 tbsp green onions, chopped fine
- 1/2 cup ground chicken, or chicken cooked and chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt, or more to taste
- dash of pepper
- oil for frying
- Sweet and Sour Sauce for dipping (optional) see notes
- In a bowl, mix your ground chicken, cream cheese, green onions and seasonings until combined.
- Set up a rolling station with the wonton wrappers and a small dish of water.
- Place a wonton wrapper at an angle, so there is a corner pointing up.
- Place a heaping teaspoon of the filling (more if you want) in the center of the wrapper.
- Using your fingers, brush the entire edges of the wonton wrapper with a little bit of water. Fold the wrapper over the filling, making a triangle and then press the edges shut. If it doesn’t seal good, brush the edges with a little more water.
- Take the two corners of the triangle (on the bottom of the triangle where the wrapper is folded over) and press them together. Use a little bit of water to make sure the corners stay stuck together, then fold them to one side, pressing them to the wonton. Repeat until all of the filling is gone.
FOR FRYING THE WONTONS
- To cook your wontons heat a little bit of oil in a skillet over medium heat. You will know your oil is done when you put a few drops of water in it and it sizzles. Place a few wontons in the oil at a time (don't overcrowd the pan). Let them brown on one side then flip them making sure all sides are browned. The wontons cook fast so watch them closely!! Fry them until you get them browned to your liking. If they cook too quickly and burn, turn down your heat a little, remove your skillet from the burner, wait a few minutes then return your skillet to the burner and try it again. After they have cooked to your liking and are browned on all sides, set them aside on a paper towel so any excess oil can be soaked up. Repeat, frying all of the wontons.
FOR BAKING THE WONTONS
- Place your rolled wontons on a baking sheet lined with parchment paper and baked in the oven at 400° for 10-15 minutes (depending on your oven) until they are lightly browned to your liking.
Serve fried or baked Wontons with Sweet and Sour Sauce
- The wonton wrappers I get at the store come with more than 30 wrappers (which is what this recipe makes). So you can double the filling and use all wonton wrappers (the wontons freeze wonderfully), or freeze the extra wonton wrappers until you make them again.
- I use ground chicken for this recipe (if you cook more ground chicken than this recipe calls for, freeze the cooked ground chicken until you make them again, or use it for something else. You can also use regular chicken, cooked and chopped.
- You can bake or fry these wontons like the recipe states. If you don’t eat them all, they can be stored in the fridge for 4-5 days and reheated in the microwave or in the oven at 400 degrees until warmed through. (if reheating them in the microwave they will be softer than if reheated in the oven.)
- You can freeze these wontons after baking or frying them and heat them in the oven at 400 degrees for about 15-20 minutes or until they are heated through (depending on your oven).
- Serve the wontons with some Sweet and Sour Sauce or some Chicken Egg Rolls.