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Hot + Sour Wontons (6) Recipe

Name: Mosa Asian Bistros Hot + Sour Wontons (6) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 12 oz ground chicken; 3 tbsp green onions (scallions), finely chopped; 0.5 cup carrot, finely grated; 0.5 cup shiitake or cremini mushrooms, finely minced; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1.5 tbs soy sauce; 1 tbs rice wine (or dry sherry); 0.5 tsp sesame oil; 1 tsp cornstarch; 0.25 tsp white pepper (or black), ground; 20 count wonton wrappers; 2 tsp water (for sealing wrappers); 2 tbs neutral oil (vegetable or canola); 2 tsp garlic, thinly sliced; 1 tsp fresh ginger, finely julienned; 1.5 tbs chili garlic sauce (Sambal oelek or similar); 2 tbs rice vinegar; 1 tbs soy sauce; 0.5 tsp dark soy or kecap manis (optional, for color/balance); 0.25 cup chicken stock or water; 1 tsp sugar; 1 tbs cornstarch slurry (1 tsp cornstarch + 2 tsp water); 0.5 tsp toasted sesame oil; 0.125 tsp white pepper; 0 to taste rice vinegar (extra, to taste); 1 tsp sesame seeds, toasted; 1 tbsp green onion, thinly sliced; 0.5 tsp red chili, thinly sliced (optional)

Inspired by Mosa Asian Bistro

Time45m

Serves6

marinated chicken + vegetables in wonton wrap, steamed, tossed in a spicy garlic sauce

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Ingredients

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Wontons (makes ~18-20; serves 6)

12 oz Ground chicken

3 tbsp green onions (scallions), finely chopped

1/2 cup carrot, finely grated

1/2 cup shiitake or cremini mushrooms, finely minced

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 1/2 tbs Aged soy sauce

1 tbs rice wine (or dry sherry)

1/2 tsp Toasted sesame oil

1 tsp Cornstarch

1/4 tsp white pepper (or black), ground

20 count Wonton wrappers

2 tsp water (for sealing wrappers)

Spicy Garlic Hot + Sour Sauce

2 tbs neutral oil (vegetable or canola)

2 tsp garlic, thinly sliced

1 tsp fresh ginger, finely julienned

1 1/2 tbs chili garlic sauce (Sambal oelek or similar)

2 tbs Rice vinegar

1 tbs Aged soy sauce

1/2 tsp dark soy or kecap manis (optional, for color/balance)

1/4 cup chicken stock or water

1 tsp sugar

1 tbs cornstarch slurry (1 tsp cornstarch + 2 tsp water)

1/2 tsp toasted sesame oil

1/8 tsp White pepper

Finishes & Garnish

0 to taste rice vinegar (extra, to taste)

1 tsp Sesame seeds, toasted

1 tbsp green onion, thinly sliced

1/2 tsp red chili, thinly sliced (optional)

Method

Wontons (makes ~18-20; serves 6)

Prepare filling

In a medium bowl combine ground chicken, finely chopped green onions, grated carrot, minced mushrooms, grated ginger and minced garlic. Add 1.5 tablespoons soy sauce, 1 tablespoon rice wine, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch and 1/4 teaspoon white pepper. Mix until the mixture is sticky and well combined (about 30–60 seconds). Chill for 10–15 minutes to firm up — this makes wrapping easier.

Wrap wontons

Lay one wonton wrapper flat on a clean surface. Brush the wrapper edges lightly with a little water. Place about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center of each wrapper. Fold into desired shape: classic triangle (fold corner to corner and press edges), or bring four corners together above filling and pinch to seal. Ensure there are no air pockets and all edges are tightly sealed. Repeat with remaining wrappers and filling. Keep wrapped wontons covered with a damp towel to prevent drying.

Steam wontons

Set up a steamer basket over simmering water (water should not touch the basket). Line the basket with parchment with holes or lightly oil to prevent sticking. Place wontons in a single layer with space between them. Steam for 6–8 minutes, until filling is cooked through (internal temp for chicken 165°F / 74°C) and wrappers become translucent. Remove and set aside on a warm plate.

Spicy Garlic Hot + Sour Sauce

Make sauce base

In a small saucepan or skillet over medium heat add 2 tablespoons neutral oil. When hot, add 2 teaspoons thinly sliced garlic and 1 teaspoon julienned ginger; sauté 20–30 seconds until fragrant but not browned.

Build flavor

Add 1.5 tablespoons chili garlic sauce and cook 30 seconds to bloom the chilies. Stir in 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1/4 cup chicken stock (or water), 1 teaspoon sugar and 1/2 teaspoon dark soy (if using). Bring to a gentle simmer.

Thicken and finish

Whisk in the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water). Simmer 30–60 seconds until the sauce thickens to coat the back of a spoon. Turn off the heat and stir in 1/2 teaspoon toasted sesame oil and 1/8 teaspoon white pepper. Taste and adjust acidity or heat: add a little extra rice vinegar to brighten or more chili garlic sauce for heat.

If you prefer a textured sauce, reserve the garlic slices and julienned ginger in the pan; for a smoother sauce, strain before tossing.

Assemble & Serve

Place the steamed wontons in a warm shallow bowl or serving plate. Spoon the hot spicy garlic hot + sour sauce over the wontons, tossing gently to coat. Work quickly so wrappers absorb some sauce but don't become overly soggy.

Garnish with toasted sesame seeds, thinly sliced green onion and optional thin red chili slices. Serve immediately while warm. Offer extra rice vinegar or chili sauce on the side for guests to adjust acidity or heat.