Chicken and Scallion Wontons with Soy Dipping Sauce (Meat)

Chicken and Scallion Wontons
Chicken and Scallion Wontons. Credit: James Baigrie/Getty Images
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 20-24 pieces (serves 5-6)

June Hersh, author of The Kosher Carnivore, writes "Sometimes, it's fun to take the easy breezy way. These delicious little bites can be made with store-bought wonton wrappers. A short fry in the skillet and a dip in a soy-based pool and you've got a quick and easy small bite."

"BEHIND THE COUNTER: Have your butcher medium grind white meat chicken. Alternate cuts: here's the chance to try a variety of meats, from turkey (=$) to lamb or veal (+$)."

From THE KOSHER CARNIVORE ©2011 by June Hersh. Reprinted by permission of St. Martin's Press. All rights reserved.

Tip: Nasoya brand wonton wrappers are certified O-U kosher pareve, and are available in supermarkets nationwide. If you can't find them, try this recipe for homemade wonton wrappers. from Rhonda Parkinson, the Guide to Chinese Food.

What You'll Need

  • For The Filling:
  • 1 pound ground white meat chicken
  • 2 scallions, white and green parts, minced
  • 4 garlic cloves, grated (about 2 tablespoons)
  • 1 teaspoon kosher salt
  • 1 tablespoon chili-garlic sauce
  • 1 egg, lightly beaten
  • For The Dipping Sauce:
  • 1/4 cup rice wine vinegar
  • Juice of 1 lemon
  • 1/4 cup canola or vegetable oil
  • 1 scallion, white and green parts, minced
  • 1/4 cup low-sodium soy sauce
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon honey
  • For The Wontons:
  • 1 package wonton wrappers
  • 1 egg, beaten with 1 tablespoon of water

How to Make It

1. Use your hands to gently but thoroughly combine all the filling ingredients in a small bowl. In a separate bowl, stir together all the dipping sauce ingredients and reserve. Have the wonton wrappers standing by.

2. Drop a teaspoon of the chicken mixture into the center of a wrapper. Dip a finger in the egg wash and run it along the border of the wrapper. Press the wrapper closed like a triangle, firmly sealing the edges.

If using round wrappers, fold in half to form a half moon.

3. Heat 2 tablespoons of oil in a skillet, and fry a batch of the wontons until lightly browned, over medium heat; it should take just a minute or two. Pour 1/2 cup of water into the skillet, cover, and cook over medium heat for 5 minutes. This will cook the filling through. Remove the cover and cook an additional 1 to 2 minutes so the wontons become crisp.

The wontons can be steamed instead of fried. If you have a bamboo steamer, follow the directions it came with. If you do not have a bamboo steamer, lightly oil a metal steamer basket that sits in a slightly larger saucepan. Fill the saucepan with a little water, being sure it does not touch the steamer basket. Heat the water until it reaches a strong simmer. Place about 5 wontons in the basket, cover, and steam for about 10 minutes, or until the wrappers are soft and translucent and the chicken has completely cooked through.

Follow the procedure you choose for all the wontons. Serve with dipping sauce.

Feedback: For an Asian flavor variation, add 1 teaspoon grated fresh ginger, 1 tablespoon chopped cilantro or parsley, a 1 tablespoon grated lemongrass or lemon peel. If you add 1 cup of Panko bread crumbs to the ground chicken, you have the basis for a terrific mini meatball to float in soup broth.

The wontons are essentially kreplach -- Jewish dumplings -- which can be filled and added to soup in place of noodles. If you do, don't fry the wontons; they'll cook in the soup, and be ready after about 8 minutes, at which time they'll float to the top.