Wan Tan’s with Sweet and Hot Wok Vegetables and Teriyaki Sauce

5 from 3 votes
Prep Time 50 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people


Wonton and filling:

  • 250 g Wonton batter (see the recipe at the end of the recipe)
  • Alternatively, ready-made wonton dough sheets for 15 pieces.
  • 200 g Chicken breast fillet
  • 1 small Carrot
  • 1 pole Spring leek
  • 1 Egg yolks (save egg whites for brushing the dough)
  • 1 tsp Chilli flakes
  • 2 tsp Food starch
  • 2 tsp Soy sauce light
  • 2 tsp Sesame oil
  • Salt pepper

Wok vegetables:

  • 100 g Cabbage
  • 100 g Leek
  • 100 g Celeriac
  • 100 g Colorful peppers
  • 100 g Carrot
  • 100 g Shii-Take mushrooms
  • 100 g Pak Choi mini
  • 70 g Cashew nuts
  • 3 tbsp Peanut oil
  • 1 tbsp Sesame oil
  • 1 tsp Five-spice powder
  • 1 tbsp Chilli flakes
  • 100 ml Mirin (sweet rice wine)
  • 80 ml Sweet Chili Sauce
  • 2 go. tsp Food starch

Teriyaki sauce:

  • -
  • Alternatively finished from the SB


Wonton filling and production:

  • Dice the chicken breast and then finely chop it. Peel the carrot, cut into small cubes and also finely chop. Clean the spring onion, cut into slices and chop a little. Put everything together with egg yolks, chilli flakes, starch, soy sauce and sesame oil in a bowl and mix well. With raw poultry it is a little difficult to try, so add a little pepper and salt according to your taste. Let it infuse for 2-3 minutes.
  • Now divide the self-made wonton dough into 20 small portions of 15-20 g. Shape each into a ball and roll out a wafer-thin surface about 11 cm round or square on the work surface sprinkled with corn starch. The dough should be so thin that you can see the surface. When rolling out, always add a little cornstarch to the dough. When all the platelets have been made, place 1 teaspoon of the filling in the middle of each one, brush the edge of the pastry all around with the egg white, shape it into a bag and close it tightly at the top. There are many different ways to shape wontan's. I had decided on the bags. Store all finished dishes on a plate sprinkled with cornstarch until they are ready to be fried.

Wok vegetables:

  • Wash and dry all vegetables. Cut the pointed cabbage into strips and then cut them in half. Clean the leek and cut into slices. Remove the threads from the celery and cut into slices. Core the paprika and cut into large pieces. Peel the carrot and cut into thin slices. Mushrooms - clean a little if necessary - and chop them roughly. Cut off the roots of the pak choi. Roughly cut the greens and the white stems into thick strips.
  • Now slowly heat enough frying oil in a higher pot for the wontons so that they can swim in it. Use a thermometer for this. The temperature of the oil should be as constant as possible between 150 and 160 ° during deep-frying.
  • At the same time, heat the peanut oil in a wok (or a very large pan). Add all the vegetables at once and sauté gently while swirling frequently. Sprinkle in the spice and chilli flakes, add a little salt and then deglaze with mirin and sweet chilli sauce. Simmer for about 4 minutes over a medium heat, swirling constantly, fold in the cashew nuts and set everything with the starch mixed in water until it is creamy and shiny. Then just keep warm.
  • When the oil has reached its temperature, fry the sachets in portions until they are golden brown and crispy. Then serve with the vegetables and the sauce and ........... reward the hard work for the dish with enjoyment ..... ;-)))
  • If you want to make the teriyaki sauce yourself, this should be done first. So she has time to simmer. The link to it here: Teriyaki sauce
  • For the production of the wonton dough here is the link: wonton dough
  • I have deliberately set these two recipes with the associated links separately, as otherwise it would go beyond the scope of the recipe listed here. The above preparation and cooking times only refer to the preparation of this recipe. The times for making the dough and the sauce can be found in the respective recipe.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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