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Chicken wontons are made with a filling made of boneless chicken, onions, chilies, ginger, garlic, soy sauce, black pepper, and other spices. It is wrapped in thin pastry sheets and deep-fried to perfection. The steps to make chicken wontons at home are elaborate but quite easy to follow, as you will find reading my recipe.

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KEY TAKEAWAYS

Chicken wontons are unique and popular snack items.
Serve them along with tomato ketchup, chili sauce, spicy chili garlic sauce, or a bowl of clear soup.
Chicken wontons taste slightly spicy, juicy, and savory.
Other similar recipes are vegetable wontons, prawn dumplings, chicken spring rolls and crispy chicken wraps.

The Ingredients:

200 grams chicken (boneless, cut into small pieces to make keema)
5 pieces green chilies (slit, deseeded, finely chopped)
3 tbsp onion (finely chopped)
½ tsp ginger paste
¾ tsp garlic paste
¾ tsp black pepper powder
Salt to taste
1 tbsp soy sauce
½ tbsp chicken sizzling powder
1 tbsp cooking oil

For making wonton sheets:

1 cup refined wheat flour (maida)
½ tsp salt
½ cup water
½ tsp oil
1 tbsp corn flour (or maida)

For sealing the chicken wontons:

1 piece egg (or a bit of flour slurry)

For deep frying the chicken wontons:

Cooking oil – An adequate amount

This unique recipe came from a cousin’s friend who stayed over during a family reunion in my home. She offered to cook this unique snack one evening and made them with such ease and confidence. I watched her, astonished. I carefully noted the steps, and she encouraged me to try and make a few myself.

I tried to make it all by myself the following weekend. My husband called it refreshing, and my sons liked the style. Now, it is our reunion reminder. That evening reminded me that even among a crowd, sometimes a single dish stands out—just like people do—quietly, lovingly, and without ever asking to be remembered.

How to Make Chicken Wonton? (Step by Step Guide with Images)

Step 1: Take 200 grams of boneless chicken, cut them into smaller pieces as shown in the figure, wash them, keep them aside for some time in a bowl, and let them dry.

Step 2: Now, when the chicken pieces are dry enough, put them in a mixer.

Step 3: Blend them to make chicken keema. Transfer them to the bowl and keep it aside.

(Pro tip: Ensure there are miniscule particles of chicken in it and not a fine paste. This will add a twist to every bite).

Step 4: Now, take 5 pieces of green chilies. Slit each of them and remove the seeds from the inside.

Step 5: Then, finely chop the skins of the green chilies.

Step 6: Now, add the finely chopped green chilies, 3 tbsp of onion (finely chopped), ½ tsp of ginger paste, ¾ tsp of garlic paste, ¾ tsp of black pepper, salt to taste, 1 tbsp of soy sauce, and ½ tbsp of chicken sizzling powder to the chicken keema in the mixing bowl.

(Pro tip: If you do not want to use or do not have chicken sizzling powder at home, in that case you can use a mixture of one teaspoon of garlic powder and a quarter teaspoon of tasting salt for a balanced taste or skip it entirely if none of them are available).

Step 7: Mix them all nicely. Cover the bowl and leave it to marinate properly for half an hour.

Step 8: Then, after half an hour, heat 1 tbsp of cooking oil in a pan. When it is hot, add the marinated chicken in it.

Step 9: Cook it on a low flame for about 2 minutes. Use a spatula to break the lumps of chicken, if any. Stir it continuously until the keema is cooked nicely, changes color, and becomes dry as shown in the figure. At this point, turn the flame high and cook it for another 2 minutes or so. Do not forget to stir it continuously.

Step 10: Transfer it to a bowl and keep it aside to cool down completely.

Step 11: Now, to make the wonton sheets, take 1 cup of refined wheat flour (maida) in a bowl. Add ½ tsp of salt and mix it nicely with the dry flour. Then add about ½ cup of water gradually to make a soft dough. Finally, rub about ½ tsp of cooking oil in your hand and the dough, and knead it again to mix it nicely and keep it soft. Cover the bowl and keep it aside to set for ten minutes.

(Pro tip: Adding a little bit of chicken sizzling powder in the dough will enhance the taste of the pastry sheets. If you are in a hurry, use the store-bought pastry sheets).

Step 12: After ten minutes, take some dough, cut it into small pieces, and keep them aside. Now, roll 4 or 5 of them into a small, flat puri-like shape as shown in the figure below.

Step 13: Then, put a few drops of cooking oil on one of these four pieces.

Step 14: Now, rub the oil nicely and sprinkle enough corn flour or maida on top to prevent sticking. Rub it as well.

Step 15: Place another piece on top of it. Repeat steps 13, 14, and 15 to complete the stack of four, one on top of the other.

(Pro tip: You can stack 5, 7, or even 10 pieces together, but the lower the number, the easier it is to separate the pastry sheets individually later on).

Step 16: Roll the stack carefully into a large, thin roti as shown in the figures below.

(Pro tip: Do not press it too hard while rolling. Flip it continuously after rolling it for two or three times to achieve the best result).

Step 17: Now, heat a tawa or a frying pan on a medium flame and put the roti on it when hot.

Step 18: Flip after 20 seconds or so. Let the other side cook for another 10 to 15 seconds.

(Pro tip: You do not need to make a proper roti or paratha out of it. Just cook it slightly).

Step 19: Remove the roti from the tawa or frying pan and put it on a wooden board.

Step 20: Now, remove each of the thin sheets one by one very carefully.

(Pro tip: You must remove the pastry sheets when the roti is hot. So, be careful. Do not rush).

Step 21: Make all the pastry sheets in the same process, put them all on top of each other, and cut them in a square shape as shown in the figure. Keep them aside.

(Pro tip: The ideal size for wonton pastry sheets is 4 to 6 inches).

Step 22: Now, whisk one egg in a bowl. This will be used for sealing the wonton pieces.

(Pro tip: If you do not like eggs, use a maida slurry or just plain water).

Step 23: Place a pastry sheet diagonally and apply egg on one corner as shown in the figure below. Put about a teaspoon of chicken filling there.

Step 24: Paste the corner first and roll it tightly till the diagonal of the square.

Step 25: Apply a little bit of egg on one side of the portion where the chicken filling is. Fold the other side and press it there as shown in the figures below.

Step 26: Shaping your wonton is complete.

Step 27: Alternatively, apply whisked egg on two sides and make a half circle at the center of the pastry sheet and put some chicken filling inside the circle in the center as shown in the below image.

Step 28: Join the other corner without egg paste to the one with it as shown to shape it like a triangle and press the sides to seal properly as well as the central portion with the chicken filling.

Step 29: Now, like before, apply egg on one side, fold the other side, and paste it to make your wonton.

Step 30: Make all the wontons and keep them aside.

Step 31: Now, heat an adequate amount of cooking oil in a kadai on medium flame and put the wontons one by one in it very carefully.

(Pro tip: Frying wontons on high flame will burn them quickly. Do not overcrowd the pan with too many wontons or else they will break while flipping).

Step 32: Flip and fry them on a low flame for 3 to 4 minutes. Remove when they are fried nicely.