Recipes

CHICKEN WON TONS
  • Ingredients
  • 1 full load Chinese Egg Noodle or Won Ton pasta dough made into won tons OR
  • 60 won ton skins (ready-made)
  • 1 pound uncooked chicken meat, skinless
  • 1 tablespoon sesame oil
  • 1 large, dried shitake mushroom
  • 8 ounces Chinese leaves
  • 2 green onions, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon soy sauce vegetable oil for deep frying OR
  • chicken broth for boiling
Directions
  1. Make won tons according to the instructions for making filled pasta in the Making Pasta chapter and set aside
  2. Cook the chicken in the sesame oil until all of the meat loses its pink color
  3. Allow it to cool and then dice it finely
  4. Soak the mushroom in warm water, then chop it
  5. Clean, parboil, squeeze dry, and chop the Chinese leaves
  6. Combine all of the ingredients except the won ton skins and the vegetable oil or chicken broth
  7. Process the mixture in a food processor or blender
  8. Place a teaspoon of filling in the center of each won ton wrapper
  9. Fold the wrapper into a triangle and seal the edges
  10. Flip the ends of the folded edge in toward the center of the triangle, and press the two points together
  11. To deep fry, heat the vegetable oil to about 350?F
  12. Drop in the won tons and cook until golden brown
  13. To boil, heat the chicken broth to a rolling boil and drop in the won tons
  14. When the water returns to a boil, reduce the heat and simmer the won tons for about 10 minutes
  15. When they're done, the cooked won tons will float on the top of the broth
  16. Serve with a variety of dipping sauces such as the traditional soy sauce-rice vinegar combination, a hot mustard sauce or an orange duck sauce.


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