Stir Fry Wontons

Ingredients

• 50wonton wrappers
• 1 bowlwater
• 200 gchicken fillets
• 150 gpeeled shrimp
• 5garlic cloves
• 3 tbsptapioca flour
• 1 tspminced ginger
• 1 tspsesame oil
• 1 tbspoyster sauce
• 1 tbspsoy sauce
• 2eggs
• 1 tbspsugar
• 1/2–1 tspsalt
• 1/2 tsppepper
• 1/2 tspchicken stock powder
• 2 tbspwater
• 2 tspdark soy sauce
• 5 tbspsweet soy sauce
• 4 tbspoyster sauce
• 4 tbspsoy sauce
• 1/2–1 tspsalt
• 1 tspchicken stock powder
• 1 tspwhite pepper
• 1 tspsugar

Instructions

1. 1

   Blend the filling

   Put the chicken, shrimp, garlic, tapioca flour, ginger, sesame oil, 1 tbsp oyster sauce, 1 tbsp soy sauce, eggs, sugar, 1/2–1 tsp salt, 1/2 tsp pepper, 1/2 tsp chicken stock powder and 2 tbsp water in a food processor. Blend until evenly combined.

2. 2

   Fill the wrappers

   Place 1–2 tsp of filling in the centre of a wonton wrapper. Brush the wrapper edges with water, then fold it into a triangle.

3. 3

   Shape the wontons

   Brush one pointed end with water, bring the other end over to meet it and pinch to seal. Repeat with the remaining wrappers and filling to make 50 wontons.

4. 4

   Boil the wontons

   Fill a large pot halfway with water and bring it to the boil. Add the wontons and cover the pot.

5. 5

   Cook the aromatics

   While the wontons cook, heat oil in a wok or large pan. Add garlic and shallot and sauté until golden.

6. 6

   Scramble the eggs

   Add the eggs and scramble them, then push them to one side of the wok or pan. Add minced chicken to the other side and cook until brown, then mix it with the eggs.

7. 7

   Stir-fry and serve

   Lower the heat and transfer the cooked wontons directly into the chicken mixture, along with chopped vegetables, 2 tsp dark soy sauce, 5 tbsp sweet soy sauce, 4 tbsp oyster sauce, 4 tbsp soy sauce, 1/2–1 tsp salt, 1 tsp chicken stock powder, 1 tsp white pepper and 1 tsp sugar. Turn the heat to high and stir-fry for 1–2 minutes, until combined and the vegetables have just wilted. Take the pan off the heat and serve.

What are stir-fry wontons?

Wontons are filled parcels associated with Chinese cooking, commonly made with thin wrappers around a meat or seafood filling. This version turns them into a main dish by boiling the parcels before tossing them with egg, chicken, vegetables and a soy-based seasoning.

The method combines a tender, moist filling with a quick, high-heat finish. Sweet soy sauce, oyster sauce and dark soy sauce bring a mix of sweetness, savouriness and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 51g protein, 116g carbs, 23g fat.

The wrappers, tapioca flour and sugar supply most of the carbohydrates, while sesame oil, eggs and the sauces contribute fat. Chicken, shrimp and eggs provide much of the protein; sauces and stock powder can make sodium a notable part of the dish. Balance a serving with extra vegetables, since the amount of vegetables is not specified here.

The filling and wrappers

Filling: blending the chicken, shrimp and binders makes a cohesive mixture that is easier to portion. Use 1–2 tsp per wrapper as directed so the edges can still be sealed.

Wrappers: keep the unused sheets covered while shaping the wontons so they do not dry out. A little water along the edges helps them stick when folded.

Sealing each wonton

Triangle fold: bring the wrapper into a triangle over the filling and press the damp edges together, working out trapped air as you seal.

Final pinch: wet one point and bring the other point across to meet it. Pinch firmly so the parcel stays closed when it goes into the boiling water.

Boiling before stir-frying

Boiling: add the shaped wontons to boiling water and cover the pot, as the method directs. The recipe does not give a cooking time, so check that the filling is cooked through before transferring them to the wok.

Transfer: move the cooked wontons directly into the chicken mixture. Handle them gently to help keep the wrappers intact.

Finishing in the wok

Egg and chicken: scramble the eggs first and push them aside while the chicken browns, then combine them. Keep the ingredients moving once you add the wontons and seasonings.

Vegetables: the method calls for chopped vegetables but does not specify which or how much. Add them with the wontons and cook only until just wilted, about 1–2 minutes.

What to serve alongside

The wontons, chicken and egg make this a filling dish on their own. Serve with extra vegetables or a simple salad if you want a fresher contrast to the sweet-savoury sauce.

The recipe does not specify a type of vegetable or an additional side, so choose a quick-cooking chopped vegetable that will wilt in the short stir-fry.

Recipe notes & tips

• Keep the remaining wonton wrappers covered as you work to stop them drying out.
• Use a small spoon to portion the filling evenly and avoid overfilling the wrappers.
• Press the wrapper edges firmly together after brushing them with water.
• Check the filling is cooked through before moving the wontons into the wok.
• Have the seasonings and chopped vegetables ready before starting the final stir-fry.
• Add the vegetables with the wontons so they cook briefly and remain just wilted.

Variations

• Change the vegetables: use your preferred chopped vegetables, keeping in mind the recipe does not specify an amount.
• Adjust the sweetness: use less sugar in the finishing seasonings for a less sweet result.
• Use a milder seasoning: start at the lower end of the stated salt range and adjust to taste.
• Make smaller parcels: use a little less filling in each wrapper, while sealing each one carefully.
• Add a fresh finish: serve with sliced spring onion for a bright garnish.

Common mistakes to avoid

• Overfilling wrappers: use only 1–2 tsp of filling so the edges can seal.
• Dry wrapper edges: brush them with water before folding and pinching.
• Loose seals: press the edges together firmly so filling does not escape during boiling.
• Uncooked filling: check a wonton is cooked through before transferring the batch to the wok.
• Overcooking the vegetables: stir-fry only until they have just wilted, about 1–2 minutes.
• Crowding the wok: work in batches if the wontons cannot be stirred without crushing them.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat thoroughly in a pan or microwave; the wrappers may soften after storage.

Frequently asked questions