Perfect for parties, tailgates or any event craving a nutritious protein boost, these bite-sized dumplings promise a unique flavor fusion that’s sure to impress.
Makes 40 wontons
- 1 cup mayo (olive oil-based, avocado-based or light mayo)
- 2/3 cup sugar-free or no-sugar-added ketchup
- 1/2 cup sweet-chili sauce (look for the sugar-free kind, usually found in the condiments/barbecue sauce aisle)
- 1/4 cup of your favorite hot sauce
- 1 tbsp. + 1 tsp lemon juice
- 1½ tbsp. garlic powder
- 1/2 tbsp. creole seasoning
- 1 tbsp. paprika
- 1/2 tbsp. Worcestershire sauce
Blackened Chicken Wontons
- 4 tbsp. cooking oil, divided, plus more for brushing wontons
- 1/2 small onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 2 tsp garlic, minced
- 1 lb. ground chicken
- 1 egg
- 1 tbsp. Worcestershire sauce
- salt and pepper
- 1 pack wonton wrappers
- Blackening seasoning
- Scant ¼ cup of water
- Mix all remoulade ingredients thoroughly and set aside to allow flavors to meld.
For the Wontons:
- In a skillet, heat 3 tablespoons of oil over medium heat. Sauté onions and green peppers until tender, about 5 minutes. Add garlic, cook for an additional minute, then set aside to cool.
- In a mixing bowl, combine chicken, cooled vegetable mixture, egg and Worcestershire sauce. Season lightly with salt and pepper.
- Lay out wonton wrappers on a clean surface and spoon about half a tablespoon of the chicken mixture onto the center of each wrapper. Moisten the edges with water, fold in half and seal by pinching the edges together. Brush one side of each wonton with oil and sprinkle with blackening seasoning.
- In a large skillet with a lid, heat remaining tablespoon of oil over medium-high heat. Place the wontons seasoning side down, in batches if necessary. Sear until edges start to brown, about 5 minutes. Give the pan a little shake to ensure the dumplings don’t stick.
- Add just under a quarter cup of water to the skillet and cover. Steam for 2 minutes. Arrange on plates or a serving platter seasoning side up.
Enjoy these flavorful dumplings with the remoulade either drizzled over the top or on the side as a dipping sauce.
Recipe courtesy of Rob Varner of Sheepshead Eats