SPICY CHICKEN WONTONS
Makes: 24 wontons
Ingredients
4 tbsp light soy sauce
3 tbsp rice vinegar
1 tsp NOMU Chilli Flakes (optional)
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp grated fresh ginger
1 tsp lime juice
1 tbsp coriander, finely chopped
300g chicken mince
1 tsp NOMU Chicken Stock
1 spring onion, very finely chopped
1 small red chilli, very finely diced (remove the seeds for less of a kick)
3 tbsp chopped coriander
2 tbsp grated ginger
1 tsp minced garlic
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp NOMU Oriental Rub
24 wonton wrappers
1 tbsp NOMU Chicken Stock mixed into 500ml boiling water, for cooking
Directions
To make the dipping sauce, place all the ingredients in a bowl and stir to combine. Taste, and adjust the sweetness by adding more sugar or lime juice.
In a mixing bowl, combine all the ingredients for the filling. Place small teaspoons of filling onto the wonton wrappers. Lightly brush the edges of the wonton wrappers with water, then bring all four corners together and seal tightly.
Glaze a deep-based frying pan with a good glug of oil over high heat. Place the wontons in the frying pan and fry for 2 minutes or until the bases are golden brown. Add enough prepared Chicken Stock to the frying pan to come halfway up the sides of the wontons. Cover the pan with a lid and steam the wontons for 4 minutes to cook the filling. Remove the wontons from the frying pan and serve immediately with the dipping sauce.
Tip: You can find wonton wrappers in Chinese supermarket stores.
You can freeze the uncooked wontons and cook as above from frozen – no need to defrost them! Place on a lined baking tray in the freezer and transfer to a ziplock bag or container once frozen all the way through.
Ingredients
4 tbsp light soy sauce
3 tbsp rice vinegar
1 tsp NOMU Chilli Flakes (optional)
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp grated fresh ginger
1 tsp lime juice
1 tbsp coriander, finely chopped
300g chicken mince
1 tsp NOMU Chicken Stock
1 spring onion, very finely chopped
1 small red chilli, very finely diced (remove the seeds for less of a kick)
3 tbsp chopped coriander
2 tbsp grated ginger
1 tsp minced garlic
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp NOMU Oriental Rub
24 wonton wrappers
1 tbsp NOMU Chicken Stock mixed into 500ml boiling water, for cooking
Directions
To make the dipping sauce, place all the ingredients in a bowl and stir to combine. Taste, and adjust the sweetness by adding more sugar or lime juice.
In a mixing bowl, combine all the ingredients for the filling. Place small teaspoons of filling onto the wonton wrappers. Lightly brush the edges of the wonton wrappers with water, then bring all four corners together and seal tightly.
Glaze a deep-based frying pan with a good glug of oil over high heat. Place the wontons in the frying pan and fry for 2 minutes or until the bases are golden brown. Add enough prepared Chicken Stock to the frying pan to come halfway up the sides of the wontons. Cover the pan with a lid and steam the wontons for 4 minutes to cook the filling. Remove the wontons from the frying pan and serve immediately with the dipping sauce.
Tip: You can find wonton wrappers in Chinese supermarket stores.
You can freeze the uncooked wontons and cook as above from frozen – no need to defrost them! Place on a lined baking tray in the freezer and transfer to a ziplock bag or container once frozen all the way through.
Ingredients
4 tbsp light soy sauce
3 tbsp rice vinegar
1 tsp NOMU Chilli Flakes (optional)
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp grated fresh ginger
1 tsp lime juice
1 tbsp coriander, finely chopped
300g chicken mince
1 tsp NOMU Chicken Stock
1 spring onion, very finely chopped
1 small red chilli, very finely diced (remove the seeds for less of a kick)
3 tbsp chopped coriander
2 tbsp grated ginger
1 tsp minced garlic
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp NOMU Oriental Rub
24 wonton wrappers
1 tbsp NOMU Chicken Stock mixed into 500ml boiling water, for cooking
Directions
To make the dipping sauce, place all the ingredients in a bowl and stir to combine. Taste, and adjust the sweetness by adding more sugar or lime juice.
In a mixing bowl, combine all the ingredients for the filling. Place small teaspoons of filling onto the wonton wrappers. Lightly brush the edges of the wonton wrappers with water, then bring all four corners together and seal tightly.
Glaze a deep-based frying pan with a good glug of oil over high heat. Place the wontons in the frying pan and fry for 2 minutes or until the bases are golden brown. Add enough prepared Chicken Stock to the frying pan to come halfway up the sides of the wontons. Cover the pan with a lid and steam the wontons for 4 minutes to cook the filling. Remove the wontons from the frying pan and serve immediately with the dipping sauce.
Tip: You can find wonton wrappers in Chinese supermarket stores.
You can freeze the uncooked wontons and cook as above from frozen – no need to defrost them! Place on a lined baking tray in the freezer and transfer to a ziplock bag or container once frozen all the way through.
Ingredients
4 tbsp light soy sauce
3 tbsp rice vinegar
1 tsp NOMU Chilli Flakes (optional)
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp grated fresh ginger
1 tsp lime juice
1 tbsp coriander, finely chopped
300g chicken mince
1 tsp NOMU Chicken Stock
1 spring onion, very finely chopped
1 small red chilli, very finely diced (remove the seeds for less of a kick)
3 tbsp chopped coriander
2 tbsp grated ginger
1 tsp minced garlic
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp NOMU Oriental Rub
24 wonton wrappers
1 tbsp NOMU Chicken Stock mixed into 500ml boiling water, for cooking
Directions
To make the dipping sauce, place all the ingredients in a bowl and stir to combine. Taste, and adjust the sweetness by adding more sugar or lime juice.
In a mixing bowl, combine all the ingredients for the filling. Place small teaspoons of filling onto the wonton wrappers. Lightly brush the edges of the wonton wrappers with water, then bring all four corners together and seal tightly.
Glaze a deep-based frying pan with a good glug of oil over high heat. Place the wontons in the frying pan and fry for 2 minutes or until the bases are golden brown. Add enough prepared Chicken Stock to the frying pan to come halfway up the sides of the wontons. Cover the pan with a lid and steam the wontons for 4 minutes to cook the filling. Remove the wontons from the frying pan and serve immediately with the dipping sauce.
Tip: You can find wonton wrappers in Chinese supermarket stores.
You can freeze the uncooked wontons and cook as above from frozen – no need to defrost them! Place on a lined baking tray in the freezer and transfer to a ziplock bag or container once frozen all the way through.
