Homemade Fried Wonton Chips made artisan with flax seeds and black sesame seeds- an easy recipe that is perfect for topping as an appetizer and makes the best crunchy snack!
I have 8 sister in laws and they are fabulous cooks. One of them makes these fried wonton crackers topped with guacamole and pulled brisket, and it is a die-hard appetizer. That recipe is what got me hooked on fried wontons wrappers!
Things to love about wonton wrappers:
-the texture- light, crisp, and bubbly
-the perfect size for a bite-size snack that still holds its own
-make ahead and freeze or fry ahead and store
-so simple and easy to make!
I have never bought wonton wrappers- I always make them at home. One batch makes around 40 wrappers(sorry about this estimate they always get eaten and I never make it to a true count!), and the ingredients are easy and simple. Today I’ve made the traditional wonton wrapper with the addition of flax and sesame seeds for a heartier bite and artisan cracker feel!
Flax Wonton Ingredients:
- white all purpose flour
- flax seeds
- black sesame seeds
- one egg
MIX. You’ll need a bowl and a clean work surface. Start by mixing the flour, salt, and seeds together with a whisk, and then push the flour in the centre away to create a well. Crack in the egg and add the water. Then pull the flour from the sides into the centre until a shaggy dough forms.
WATER. Depending on the weather where you live, you may need to add more water. If the dough is dry and hard to knead, add a teaspoon of water at a time. To give you an idea- in the winter when I make these I use 1/3 cup plus 2 teaspoons of water(the recipe amount). In the summer I need to an extra 4-5 teaspoons of water! You don’t want the dough to be wet, but it should be relatively easy to knead and form a nice, somewhat smooth ball.
REST. Cut the dough into two equal pieces and cover them for ten minutes with a damp kitchen towel- this moisture helps the dough not to dry out.
Roll. Flour your work surface generously with cornstarch and roll out one half of dough as thin as possible. Keep the second piece covered with the damp cloth!
You should have a long rectangle of thin dough around 2 feet in length. Slice it into squares and for the last step- roll out each square once more with your rolling pin. You’ll see it is much easier to roll when the dough is in smaller portions and I find I can further slice each square into two after this step.
FRY. If you are making these to use the day of or the next day, fry the wontons in hot oil until just starting to turn golden, before flipping. If you wait to flip/remove them until they are already golden, the color will be too dark. The wrappers will further color as they cool so keep that in mind!
STORE. Store the fried crispy wonton crackers in a plastic bag or container with an airtight seal for 1-2 days.
Freezing Homemade Wonton Crackers
If you want to make the wonton dough and fry them at a different time, follow through until you have sliced the dough into little squares.
Brush each square with cornstarch, or lay the wrapper in cornstarch and shake off the excess before adding it to a pile.
Wrap the pile of wrappers tightly in plastic wrap or place in an airtight bag in the freezer.
These can be thrown straight from the freezer into the fryer when you are ready!
What to do with these wonton chips!
As I mentioned, I love topping these fried crispy chips with pulled BBQ chicken, pulled shoyu chicken or brisket.
You could also try an apricot jam spread and a slice of cheese, or serve them with Gravlax/ smoked salmon on a cheese platter. They really are so good and versatile!
Happy Cooking friends, if you make these Fried Flax Wonton Crackers we would love to see a review/ rating below, and please come say HI on Instagram to share your food photos! <3 estee
Fried Flax Seed Wonton Chips
- 2 cup white flour
- 1/2 tsp salt
- 1/4 cup flax seeds
- 1 tsp black sesame seeds
- 1 egg
- 1/3 cup plus 2 tsp water plus an additional 4-5 tsp, if needed
- Whisk together flour, salt, flax, and sesame seeds in a bowl. Make a well in the centre.Crack in the egg and add the water. Whisk together to break up the egg.Pull the flour down from the sides of the bowl into the centre until a shaggy dough forms.
- If the dough is dry aka super hard to knead and not holding together, add 1 teaspoon of water at a time until you can knead comfortably without having a whet dough. In the summertime when it is very hot, i find i usually add 4-5 teaspoons of extra water. Knead the dough until it is elastic and is somewhat soft when pressed with your finger- about 2-3 minutes.
- Cut the dough in half and cover the halves with a damp cloth. Rest for 10 minutes.
- Sprinkle your work surface with cornstrach and place one ball on top- sprinkle more cornstarch on the dough. Leave the second ball of dough covered. Roll out the dough with a rolling pin as thin as possible- it should be about 2 feet in length or longer. Slice into squares 2 inch by 2 inch. Roll out each square with the rolling pin to further thin it out- i find after this roll i can cut each square into half again for them to be the right size.
- If you want to freeze the wrappers to fry at a different time, pile up the wrappers being sure to dust cornstarch on each one before adding it to prevent sticking while frozen. Wrap tightly in plastic wrap or in a ziplock and freeze. Fry directly from the freezer.
- Heat oil in a pot and fry the wonton wrappers 2-4 at a time. Flip just when the edges start to turn golden, not after, because they will continue to brown as they cool. This should take around 10-15 seconds per side. Drain on a paper towel and top or enjoy!
- Store in an airtight container or bag and use within 1 day(the day of for the best crunch).
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