Chicken and Vegetable Won Tons

This is a great Asian dish that I learned once again from the wife of my former boss. Won Tons are so versatile and can be made several different ways. Here, I will show you how to simmer them in water and also in soup. The most important thing here is to have your ingredients all prepared and ready.

Won Ton Ingredients:

1. Wonton wrappers thin for boiling (about 25)
2. ½ pound chicken thigh meat (about 2-3 depending on size) – rough chop
3. One zucchini – rough chop
4. One – two green onion(s) – rough chop
5. One garlic clove – minced
6. Carrots – rough chop
7. 1 egg lightly beaten
8. ½ cup water
9. Frying pan

Directions:

In a food processor, process the chicken, zucchini, green onions, garlic and carrots till it’s all mixed up and ground. It will resemble hamburger meat.

Position the wonton skin sideways, forming a diamond. Brush bottom of diamond lightly with egg. Place 1 tsp. chicken mixture on each diamond top. Fold each one in half, making triangles; seal and press out air bubbles. Make sure you press firmly to seal. Make sure to take out one wrapper at a time, they dry out quick once the air hits them. Continue till all your triangles are done.

Simmering the Wontons:

Heat the ½ cup of water in a large frying pan on medium heat. Add the wontons to water, enough to fill the pan. Cover and let cook 10 minutes. Remove the lid to allow the wontons to brown. About another couple of minutes.

Sauce for dipping steamed wontons is at the bottom of the page.

Wontons for soup:

Ingredients:

Same as above omitting ½ cup water and frying pan. Add three cups chicken broth

Bring the chicken broth to a boil. Carefully add the prepared wontons in and let simmer for 5 minutes or till they float to the top. Add to a bowl and top with sliced green onions.

Sauce for steamed Wontons:
¾ cup soy sauce
¼ cup vinegar
Oil for drizzling
Roasted chili japones or red pepper flakes

If you don’t know where roasted chili japones is, it’s usually in the Hispanic or Asian section of the isle in a clear bag where the other chilies are. To roast them, place a sheet of aluminum foil on a cookie sheet. Spread out a few chilis. Drizzle oil over them. Place in an oven heated to 350 degrees. Roast for about 5-10 minutes. Be careful, they burn quick. When removing from the oven, be careful that the smell doesn’t burn your eyes and throat. I make sure there is ventilation in the room and I usually open the oven door and let the smell out before I remove the cookie sheet. Set aside and let cool, about a couple of minutes.

Process the chilies in a food processor. Combine the ¾ cup soy sauce and the ¼ cup vinegar. Add the chili to the sauce according to your taste.