Written Recipe for Chicken chilli wontons
For wonton sheets
Ingredients:
Refined flour 2 cups
Eggs 2 nos.
Salt to taste
Water as required
Methods:
In a bowl add, refined flour, salt to taste and break eggs and directly add and mix well with the flour, further add water, make sure you add less water as to knead a stiff a dough, you can add more flour if required.
If you would wish to reduce the quantity of the dough, you can use 1 egg for 1 cup flour.
Cover the dough with a damp cloth and rest the dough for at least 30 minutes.
Divide the dough in four equal parts, or you can also choose to divide them in medium size dough balls, coat the dough ball with flour and flatten it with hands, further roll the dough with the help of a rolling pin, in a very thin sheet, make sure to dust flour every time you roll to avoid the dough from sticking or overlapping.
Remember the dough is stiff in texture so it will require efforts to roll a thin sheet, if you have a pasta rolling machine you can do that too.
As you roll it in thin sheet, cut the sheet in 10 cm × 10 cm square sheets to make wonton wrappers.
Dust from over the wrappers so they don’t stick to each other.
For chicken filling
Ingredients:
Boneless Chicken 200 gm (minced)
Spring onion greens 1/4th cup (chopped)
Ginger 1 tbsp (chopped)
Garlic 1 tbsp (chopped)
White pepper powder a pinch
Salt to taste
Soy sauce 1tsp
Chicken stock 2 tbsp
Egg 1 no. (whisked)
Corn starch 1 tsp
Methods:
Mince the chicken boneless with a knife or in a food processer for ease of work.
Next, take a bowl, add minced chicken, spring onion greens, ginger, garlic, white pepper powder, salt to taste, soy sauce, chicken stock, egg and cornstarch, mix vigorously , keep aside to be used as a filling.
To make chilli wontons:
Ingredients:
Wonton sheets as required
Chicken fillings
Water for boiling the wontons
Oil 1 tbsp
Spring onion bulbs 1/4th cup (chopped)
Garlic 1/4th cup (chopped)
Ginger 1 inch (chopped)
Green chillies 3-4 nos. (chopped)
Stock / Hot Water 400 ml
Vinegar 1 tsp
Light Soy sauce 2 tsp
Dark soy sauce 1 tbsp
Green chilli paste 2 tsp
Sugar 1 tsp
Salt & White pepper powder to taste
Onions ½ cup (petals)
Capsicum ½ cup (diced)
Fresh coriander 2 tbsp (roughly torn)
Spring onion greens 1 tbsp (chopped)
Corn flour 1 tbsp + water 1 tbsp
Methods:
Take the wonton wrapper and keep it diagonally and place a small spoonful of chicken mixture and roll it till 3/4th, slightly press on the either edges and apply water, and stick the sides together. Your raw wontons are ready, sprinkle some flour to avoid the wontons from sticking until you cook them. Make as many as you want, and you can keep them frozen in a zip lock bag and use later as and when you want.
Set water for boiling in a stock pot, add the wontons and boil it for 5-6 minutes and remove it aside. By the time you boil the wontons make the chilli gravy, which may take roughly abut 4-5 minutes.
For chilli gravy, set a wok on high heat, add oil, chopped garlic, spring onion bulbs, ginger and green chillies, sauté it for a minute, add the hot stock or hot water and bring it to a boil.
Next, add the light soy sauce, dark soy sauce, green chilli paste, vinegar, sugar, salt & white pepper powder to taste, stir well and bring it to a boil.
Next, add onion petals, diced capsicum and mix gently, finish it by adding freshly chopped spring onion greens and fresh coriander leaves. Stir and cook for a minute on a high flame.
In a separate small bowl, add the cornflour and water and mix, further add this cornflour mixture to the wok and cook until the sauce thickens.
Place the cooked wontons over a plate and pour the chilli gravy sauce the over the wontons garnish it with some freshly chopped spring onion greens and serve it immediately.
You can also choose to fry the wontons and toss it the chilli gravy sauce and have it that way too.
The Music I use in All my videos – https://bit.ly/3g4OjmW
(Best for independent creators)
Follow us on all platforms:
Facebook – https://goo.gl/rxrqsq
Instagram – https://goo.gl/rK6wFS
Twitter – https://goo.gl/lDfrrQ
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook – https://goo.gl/8zcF6N
Instagram – https://goo.gl/ayTNL
source
