Friday, May 15, 2009


I started making these wontons when I was in 7th grade. That was a very long time ago :) It started out as a foreign foods project for Social Studies. I ended up with China. So I went to the library, and started looking through all the cookbooks for Chinese cooking. I managed to find one that looked interesting. The cover was yellow, with red writing. I don't remember what the name of the cookbook was though, otherwise I'd probably be trying to find it now.

So, I looked through the recipes, looking for something that wasn't too "weird" or called for strange ingredients I'd never heard of. The first one I found was the recipe for Wontons. They looked relatively easy, and we had most of the ingredients available. The one thing we couldn't find was Chinese Parsley, which I found out many years later was actually cilantro. But, I hate cilantro so I stuck with our substitute of regular parsley.

Over the years I've tweaked this recipe to the point where I really don't even measure anything, I just add it until things look right, or smell right, or whatever pleases me that day. The liquids usually stay roughly the same (although I'll add a few extra squirts of soy sauce usually), but the dry ingredients usually get upped a bit, especially the ginger root. I love ginger root, and add probably about 10 times what the recipe calls for. It makes these taste soooooo good.

So, without further ado, here are my instructions for making some very good wontons. I will share the original amounts, but you can always feel free to increase or decrease whatever you like.


1 whole boneless chicken breast, cooked
2 scallions
1 thin slice ginger root
¼ cup fresh parsley
1 tablespoon sugar
1 teaspoon cornstarch
2 teaspoons soy sauce
½ teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
1 pkg. wonton wrappers or egg roll wrappers cut into 4ths.
1 egg, lightly beaten
Oil for frying

Mince and mix the first 4 ingredients in a medium bowl. In a small bowl mix the remaining ingredients (excluding the wrappers and the egg). Combine both mixtures and allow to stand for 30 minutes. Place a teaspoon of mixture in the center of a wonton wrapper. Using a chopstick or the back of a spoon, place a small amount of egg around two edges of the wrapper. Fold the wrapper in half, touching the sides with egg to the sides without egg, forming a triangle. The egg will seal the edges shut. Deep fry in oil until a deep golden brown. Serve warm or chilled.