These little wontons are made with chicken, green onions, cream cheese and are packed with flavor! Enjoy them with Chicken Egg Rolls and Sweet and Sour Sauce!Makes about 30 wontons (depending on much filling you put in each)
1 pkgWonton Wrapperssee notes
8oz. cream cheese one package/block
2-3tbspgreen onions, chopped fine
1/2cupground chicken, or chicken cooked and chopped
1/2tsp 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).