I love making wontons. This is my second wonton post. What’s not to love about this tiny little fried parcels?
This time round I used chicken fillet grounded and then added shredded red apple and carrot. I flavoured it with hoisin sauce and a bit of sesame oil. Oh, and a bit of shredded cabbage too. Hence, this time round, the wontons were not dry (normally, I’d just use chicken meat and a carrot or water chestnut) but they were very light and hollow inside. They disappeared fast, though.
The Occasional Cook 