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Curry Chicken Stuffed Wontons

Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip. Your party guests will be asking for more of these crispy stuffed wontons with mildly spiced curry chicken inside.

Curry Chicken Stuffed Wontons close up photo of one wonton broken open to reveal the curry chicken filling

Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip.

Whenever we have friends over in the evening for “Sips & Nibbles” I try to make something a little different that they hadn’t tried before, and that is how this recipe for Stuffed Wontons came about.

I first envisioned an egg roll version of this recipe with bean sprouts and I still may try that version soon. The problem was that the supermarket was out of egg roll wrappers and only had wonton wrappers in stock.

Curry Chicken Stuffed Wontons photo collage square

A quick change of plans and abandoning the bean sprouts, I thought that stuffed wontons could make a sort of samosa-like idea that would work.

Thinking they might need a dip to make them even tastier, I immediately thought of the yogurt based curry cucumber raita that we serve with lots of Indian- inspired dishes like Indian Spiced Roast Pork.

Curry Chicken Stuffed Wontons on a white plate with dip

Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip.

It worked quite well indeed. They are perfectly delicious all on their own though, if you prefer.

Our guests absolutely raved about them and gobbled these down in no time. I have no doubt we’ll get requests to serve them again.

Curry Chicken Stuffed Wontons

Curry Chicken Stuffed Wontons, ready to be fried.

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Curry Chicken Stuffed Wontons close up photo of one wonton broken open to reveal the curry chicken filling
Yield: 3 dozen stuffed wontons

Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip

Prep Time: 45 minutes
Cook Time: 4 minutes
Total Time: 49 minutes

Curry Chicken Stuffed Wontons with Curry Cucumber Raita Dip - your party guests will be asking for more of these crispy stuffed wontons with mildly spiced curry chicken inside.

Ingredients

For the stuffed wontons

  • 3 dozen wonton wrappers
  • 1 egg
  • 2 Tbsp water

For the wonton filling

  • 2 chicken breasts, or about 3/4 lb ground lean chicken
  • 2 cloves garlic minced
  • 1/2 green onion sliced thinly
  • 1 small grated carrot, not finely grated
  • 1/2 cup chopped water chestnuts
  • 2 Tbsp grated fresh ginger
  • 1 tsp garam masala
  • 2 tsp yellow curry powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Yellow Curry Cucumber Raita

  • 6 inch piece of English cucumber
  • 3 cups yogurt drained
  • 2 tbsp finely chopped fresh chives
  • 2 cloves minced garlic
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 2 tbsp yellow curry powder
  • 1/2 tsp ground cumin
  • pinch salt and pepper to season

Instructions

To prepare the wontons

  1. First you need to chop the chicken breasts finely. Cut the breast in thin slices across the grain and then cut those slices into small pieces that would resemble very coarsely ground chicken. I think this method gives better texture to the filling but you can use ground lean chicken if you like.
  2. Add all of the remaining ingredients for the filling to the chopped chicken and mix until evenly blended.
  3. Prepare an egg wash by whisking together the egg and water.

To assemble the wontons

  1. Lay a wonton wrapper flat on the counter.
  2. Add about a teaspoon of the filling to the centre of the wonton wrapper.
  3. Dip a finger into the egg wash and lightly moisten the entire 4 edges of of the wonton wrapper.
  4. Fold the wonton over to form a triangle and pinch all the edges together well.
  5. Finally, bring the bottom 2 corners of the triangle together until they overlap by about a half inch; again moisten the overlapping point with a little egg wash and pinch together firmly.
  6. Lay the formed wontons on a parchment paper lined cookie sheet until all of the wontons have been formed.
  7. Fry in canola oil at 325-350 degrees F for only a few minutes until golden brown. Drain on a rack for a minute or two and serve immediately with the yellow curry cucumber raita dip.

To prepare the Yellow Curry Cucumber Raita

  1. Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filterPour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
  2. Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
  3. Add all of the remaining ingredients for the raita along with the drained yogurt.
  4. Mix well, cover and store in the fridge for at least a half hour before serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

36

Serving Size

1 wonton

Amount Per Serving Calories 66Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 79mgCarbohydrates 4gFiber 0gSugar 2gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

 

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Gail

Wednesday 11th of December 2019

Barry: I have skinless, boneless chicken thighs and the attachment for grinding meat on the electric mixer. Could I use the coarse grinding cutter blade to resemble the finely sliced chicken for these? Plus I do have small egg roll wrappers so what would be the frying time be considering the extra amount of filling?

pat si

Monday 24th of April 2017

Really enjoy and tried most of your great cakes. Some I have made several times we all have our fave.Please keep them going! And we will all be awaiting to try perfection.

Thank you Pat Si

Barry C. Parsons

Tuesday 7th of February 2017

The chicken amount is very small and totally cooks in that time.

Marlene

Monday 6th of February 2017

Love to try this! The chicken is mixed with the other ingredients RAW, then stuffed into the wrapper? With such a short frying time, is that chicken going to cook well?

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