Chinese Chicken Wonton Cups
Chinese chicken wonton cups are easy to make using ready made dumpling wrappers.
Preparation: 10 minutes
Cooking: 10 – 15 minutes
2 tablespoons hoi sin or char sui sauce
2 tablespoons soy sauce
3 chicken thigh fillets
Oil for greasing|
24 wonton (square) or gyoza (round) wrappers
2 tablespoons coarsely chopped fresh coriander
2 green onions (green shallots), sliced thinly
1 teaspoon sesame seeds
- Preheat oven to moderate 180°C fan-forced.
- Combine sauces and brush some over chicken and place on a baking paper lined tray in oven. Cook for 15 – 20 minutes, turning half way.
- Meanwhile brush holes of a mini muffin tray with oil. Press a wonton or gyoza wrapper in each hole and press to form a cup shape; brush again with oil. Reduce oven to 160’C fan-forced and bake for about 8 minutes or until browned lightly. Remove from muffin pans, cool on a wire rack.
- Chop or shred the chicken and mix well with remaining sauces, coriander and half green onions in a medium bowl. Spoon mixture into the cooled wonton cases, top with extra onions, sprinkle with sesame seeds and serve.
Lyndey’s Note: You could substitute ready-cooked Chinese soy sauce chicken or roast duck. Wonton cases can be made ahead; store in an airtight container. The filling can be prepared a day ahead. Assemble close to serving. Reheat if desired.