Chicken and Spinach Wantons

This weekend John taught me how to make wantons. It was a blast to learn a cooking related thing from my sweetie. He loves food, but he usually leaves the cooking to me and praises the outcome. This I can live with. What wife ever needed more? A hungry man and a grateful palate 😀 All that to say, he taught me and we had a blast

Here is a step by step (with pictures) of our process.

 

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First make your filling any kind you like. We chose a chicken and spinach filling (recipe below) and set up our assembly line : Wanton wrappers, a bowl of water, a floured surface, the filling, and a place to put them.

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Make sure both sides of the wanton wrapper are floured. Place a dollop of filling in the bottom corner of the wrapper and moisten the adjacent edges with water.

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Fold over and press edges together. Make sure the edges are completely sealed or you will have a leaky wanton when cooking. The trick is to get just the right amount of flour and not too much water when brushing the edges.

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Next, moisten one of the corners and bring together in the center. There you have a cute little wanton for soup or to pan fry. Heres our plate full.

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Finally, in a large pot of heavily salted water (or your wanton soup), drop wantons in one by one and boil for about 5 minutes. Boil until completely translucent. If using a raw filling boil longer, they won’t fall apart. Our filling  was cooked so we just had to cook the wanton itself.

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This is the last thing you must do, but you can do more! In our case we decided to pan fry them and dip them in soy sauce.

Chicken and Spinach Wantons

  • Servings: 40 wantons
  • Time: 1h 30m
  • Difficulty: easy
  • Print

INGREDIENTS: Chicken3

  • one package of wanton wrappers
  • small bowl of cold water
  • 1/4 cup flour for flouring wanton wrappers
  • FILLING
    • 1 cup cooked chicken, finely chopped
    • 1 10oz bag of spinach, finely chopped
    • 1 tbs olive oil
    • salt and pepper to taste
    • 3 tbs milk
    • 2 tbs all-purpose flour

DIRECTIONS:

  • FOR THE FILLING: In a medium sized pot, heat olive oil and toss in chopped spinach. Once the spinach has cooked down a little, add in chicken and heat together.
  • When chicken and spinach are cooked, add in milk and simmer briefly.
  • Mix in flour and simmer till thickened.
  • TO ASSEMBLE: Make sure both sides of the wanton wrapper are floured. Place a dollop of filling in the bottom right-hand corner of the wrapper and moisten the right edge and the bottom with water.
  • Fold top lefthand corner over the filling to the bottom right and press edges together. Make sure the edges are completely sealed or you will have a leaky wanton when cooking. The trick is to get just the right amount of flour and not too much water when brushing the edges.
  • Next, moisten one of the top corners and bring both corners together in the center. There you have a cute little wanton for soup or to pan fry.
  • Finally, in a large pot of heavily salted water (or your wanton soup), drop wantons in one by one so they don’t stick together and boil for about 5 minutes. Boil until the wrapper is translucent. If using a raw filling boil longer, they won’t fall apart. Our filling  was cooked so we just had to cook the wanton itself.

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2 thoughts on “Chicken and Spinach Wantons

  1. Those wontons look great! What a team! They remind me of when I used to make ravioli – that was a fun project too! – and tamales! Remember the Christmas Eve at Uncle Peter’s and Auntie Jeni’s when they had everything ready for a tamale assembly line – and the ones we made on Christmas in Terlingua? Fun times!:)))

    Liked by 1 person

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