Servings: 40 won tons

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Chicken and Vegetable Won Tons


1 cup finely chopped, cooked chicken breast
1 cup finely chopped vegetables (mushrooms, bean sprouts, carrots, etc.)
1/2 cup Fresh Waterchestnuts, peeled and chopped or canned, drained, chopped waterchestnuts
1 tablespoon hoisin sauce or bottled teriyaki sauce
1 tablespoon dry sherry
2 teaspoons water
1/8 teaspoon crushed red pepper flakes

1 package Frieda’s Wonton Wrappers
Cooking oil for frying

Dipping Sauces: Bottled soy sauce, sweet ‘n’ sour sauce, or
teriyaki sauce


In bowl, combine chopped chicken, vegetables, and waterchestnuts. Stir together hoisin sauce, sherry, water, and red pepper flakes. Drizzle over chicken mixture and toss until well combined.

To fill wontons, place a wonton wrapper with one corner facing you. Spoon about 1/2 teaspoon of filling mixture onto center. Moisten top edges of wrap with sealer. Fold wonton in half to form a triangle. Press edges together. Dab some water on bottom side of left corner and upper side of right corner. Fold left corner up toward you, and fold right corner  over left. Seal together with a drop of water. Repeat, with remaining wonton wrappers and filling.

Pour cooking oil into 2-quart saucepan to a depth of 3 inches. Heat oil to 375 degrees. Cook several wontons at a time in hot oil until deep golden brown, about 2 minutes. Remove with slotted spoon to thick paper toweling. Continue until all are fried. (Wontons will stay hot on a heat-proof platter in a 250-degree oven.)

Serve hot with desired dipping sauces.