Crispy wontons, the perfect Iftar crunch! As requested, here’s the wonton recipe for you—golden, crispy, and packed with flavor! #happycookingtoyou #foodfusion #araywahh #ramadan
-Chicken Qeema (Mince) 250 g
-Lehsan (Garlic) chopped 1 tbs
-Adrak (Ginger) chopped ½ tbs
-Hara Pyaz (Spring Onion Leaves) chopped ¼ Cup
-Hara Dhania (Fresh Coriander) chopped 2 tbs
-Sesame Oil ½ tbs
-Soy Sauce 2 tbs
-Oyster Sauce (optional) ½ tbs
-Chicken Powder ½ tbs
-Himalayan Pink Salt 1 tsp or to taste
-Kali Mirch (Black Pepper) Powder ½ tsp
-White Pepper Powder 1 tsp
-Cornflour 1 & ½ tsp
-Water 1 & ½ tsp
-Wonton Wrap (square 3x3) as required
-Maida (All-purpose Flour) 2 tbs
-Water 1 & ½ tbs
-Cooking Oil as required
Direction:
Prepare Qeema Filling:
-In a bowl, add chicken mince, garlic, ginger, spring onion, fresh coriander, sesame oil, soy sauce, oyster sauce, chicken powder, pink salt, black pepper, white pepper, corn starch, and water.
-Mix until well combined.
-In a bowl add all-purpose flour & water then mix it well to make a smooth slurry.
-On wonton wrap, add 1 tsp of qeema filling, apply slurry at the edges, fold in rectangular shape & seal all sides, apply slurry on one corner, and overlap to form a wonton shape. (makes 35-40)
-Can be stored in an airtight container for up to 1 month in the freezer. For frying, do not thaw.
-Add oil to a wok, and heat it.
-Fry wontons on medium flame until golden.
