Something I crave all the time is Chinese takeout. It’s just so delicious and easy. Being plant based though, there are very few Chinese restaurants that actually have substantial vegan options, and almost none of them have wontons of any kind. I’ve missed them so much that I decided to make my own! These ones are stuffed with the most fragrant and delicious vegan ground chicken. This post is in collaboration with The Abbot’s Butcher & Milk and Eggs, and I’m gonna tell you how easy it is to make this! If you’re worried about not being able to find these ingredients, you can get everything needed for this recipe INCLUDING the vegan ground chicken delivered to your door from Milk & Eggs!
Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door! Their produce goes fresh from farms to you. Fresher foods = better health! Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers. You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries! They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!
The Abbot’s Butcher is the new gold-standard in plant-based meats. Finally, you can enjoy juicy burgers, hearty meatballs, zesty chorizo and melt-in-your-mouth pulled-pork without having to sacrifice the flavors, richness and textures you love! I 100% stand behind this company and am so excited to be collaborating with them.
Also, just incase any of you can’t get The Abbot’s Butcher where you live, you can order directly from their website here! If you really can’t get your hands on it though, you can easily substitute it! You can use 1 1/2 cups of any of the following to replace the ground chicken as well:
- TVP (textured vegetable protein)
- Crumbled extra firm tofu
- Crumbled tempeh
- Mashed Chickpeas
Just add about 1 tablespoon of poultry seasoning (double check your packaging to make sure it’s vegan) to whatever replacement you use if you can’t find The Abbot’s Butcher!
So first you’re going to prep all of your ingredients. Finely chop your scallions, ginger, garlic, jalapeno, cilantro, & mint… and also zest / juice your lime. Then you’re going to add that all to a skillet over medium heat with your toasted sesame & coconut oil, and also add your vegan ground chicken, salt & pepper, coconut aminos, and rice vinegar. Allow this to cook for about 10-15 minutes over medium heat, stirring frequently, until slightly browned and fragrant. Allow this to cool for about 20 minutes before filling your wontons.
Once your filling is cooled, you can fill your wontons! Take your wonton wrappers, and using a teaspoon measuring spoon, spoon your filling into the center of the square. Dip your finger into some water and run it around all 4 edges of the wonton wrapper. Fold it over itself diagonally, forming a triangle. Once you have it folded, make sure to press out all of the air and tightly press around the ball of filling to make sure its sealed and all of the air is pushed out. Firmly press around the edges to fully seal it as well! Then wet the edges of the two far ends of the wrapper, and fold those in on themselves, like a tortellini, and press firmly to seal. Simply repeat these steps until you run out of filling!
Once you have all of your wontons filled and wrapped, you can preheat your frying oil to 400F either in a deep fryer or deep pot. Once the oil is up to temperature, add about 6-8 wontons at a time, stirring frequently, for about 3-4 minutes or until crispy and golden brown. Transfer to a paper towel lined plate, and repeat until all of your wontons are cooked.
And that’s it! Super easy right? And making it easier by being able to get everything needed for this delivered right to your door?! You have no excuse to not make these! I really hope you guys enjoy this dish as much as I do, I had the most fun creating this & working with The Abbot’s Butcher and Milk & Eggs.
Crispy Chicken Wontons
These VEGAN Crispy Chicken Wontons are filled with Abbot's Butcher ground chicken, plenty of aromatics, and are fried to perfection. What more could you ask for?! Try these instead of takeout for your next dinner.
- 1 package Abbot's Butcher ground chicken
- 2 tbsp toasted sesame oil
- 1.5 tbsp coconut oil
- 3 scallions chopped
- 1.5 tbsp ginger minced
- 1 tbsp garlic minced
- 2 tbsp fresh cilantro finely chopped
- 1 tbsp fresh mint
- 2-4 tbsp jalapeno finely chopped
- 2 tsp lime zest
- 2 limes juiced
- 1/2 tbsp pink himalayan salt
- 1/2 tbsp black pepper
- 1 tbsp coconut aminos
- 1/2 tbsp rice vinegar
- wonton wrappers
- oil for frying canola, vegetable, etc.
- 1/2 cup sweet chili sauce
- 1 lime juiced
- 1 1/2 tbsp toasted sesame seeds
Start by finely chopping your scallion, jalapeno, garlic, ginger, mint, and cilantro & zesting / juicing the limes.
Cook all of your ingredients besides the wonton wrappers & oil for frying in a skillet over medium heat for 10-15 minutes, until slightly browned and fragrant.
Once cooked, allow your filling to cool on the counter for about 20 minutes before wrapping your wontons.
Take your wonton wrappers (they should be square) out of the package. Take 1 teaspoon of filling and place it in the center of the wonton. I use an actual teaspoon measuring spoon because the rounded bottom helps uniformly add the filling to the wonton. Line the edges all the way around with some water, then fold the wonton over itself into a triangle. Make sure to push any air out, firmly push around the filling to make it tight, and press all the edges to seal. Then on the two outer flaps of the triangle, wet the ends slightly, and fold in on themselves, like a tortellini, and press to seal. Repeat until you've used all of your filling.
Heat up your oil in a deep fryer or large pot to 400F. Place 6-8 wontons in the fryer for about 3-4 minutes, or until crispy and golden brown. Remove from the oil and transfer to a plate lined with paper towel. Repeat until you've fried all of your wontons.
To make the dipping sauce, simply mix your sweet chili sauce, lime juice, and toasted sesame seeds together until well combined. Serve alongside your hot, crispy wontons... and enjoy!