Indonesian chicken wontons/ pangsit ayam

Pangsit Ayam are the Indonesian version of chicken wontons. They are versatile snacks that you can enjoy with soup, or have them deep-fried.

Indonesian chicken wontons - pangsit ayam

Chicken wontons are very popular snacks that one can never get tired of having. These are dumplings made with minced meat and wrapped with thin flour pastry. The wonton pastry feels light and the fillings are delicately delicious. 

And they are very versatile as well. You can enjoy them boiled in a clear soup or have them fried for finger foods. 

a bowl of Indonesian chicken wontons - pangsit ayam

This post may contain affiliate links. Please check our disclosure policy.

In East Asia, every country and region has its own version of chicken wontons. And they are all root in the original Chinese won-ton/ hûn-thun. In Vietnam, it is called Hoành Thánh. In Japan, they call it Gyoza. Thai people call it Kiao. And in Indonesia, you can find Pangsit

Most of the wontons are made with pork mince. But in Indonesia, they use chicken mince. Hence, the popular name for it is Pangsit Ayam which literally means Chicken Wontons.

And you often get it as one of the street foods (Jajan Pasar) choices, as this is a type of food that people don’t really make in their households. It is more well-known as Jajanan Pasar which literally means things to buy at the market, but it suffices to translate it as street food.  

Ways to enjoy Chicken Wontons

The recipe that I’m sharing here is very easy, and the wontons that you create out of it are quite versatile. I mean, you can boil the wontons to cook and have them in a clear chicken soup. Or, you can deep fry them and enjoy them as crispy snacks. 

Whichever way you want to eat them, I promise you will love these chicken dumplings.

If I may suggest, try to make these chicken wontons in bulk and freeze them. Because they’ll become handy for when you want some light lunch or snacks on busy days.

This recipe is based on the popular pangsit ayam from Indonesia. Most Indonesians will enjoy the wontons to go with chicken noodles in soup called bakmi Ayam. But many like to enjoy them as they are with a clear soup.

In this post, I’m sharing with you the one with clear soup. But feel free to fry your wontons if you like. 

Key Ingredients

ingredients for chicken wontons

As I mentioned above, most of the wontons outside Indonesia are made with pork mince. And the majority of Indonesia’s population is Muslims who are not allowed to eat pork. So, the Indonesians’ wontons use chicken mince instead.

Therefore, one of the key ingredients for this recipe is chicken mince. And the other is wonton pastry/ wrappers.  

For the latter, you can buy ready-made wonton wrappers from Asian (Chinese) shops. They have a selection of good wonton pastries. The basic choices are egg pastries that have a yellow color, or plain flour pastry which is white in color. 

If you feel like making the pastry yourself – which can be done easily but with a little bit of labor of love – you can check my tutorial on how to make the pastry here. 

When choosing the chicken mince, you can get ready-minced chicken from your butcher/ supermarket, or you mince the chicken yourself using a food processor or meat mincer. If you decide to make your own chicken mince, I suggest you use boneless chicken thighs. Because they have a little bit of fat that can give more flavor to your dumplings. 

The rest of the ingredients that you need are equally basic. You will need tapioca flour, plain flour, eggs, spring onions/ scallions, ginger, garlic, light soy sauce, sesame oil, black or white pepper, onion powder, and garlic powder. 

How to make Chicken Wontons

Get your chicken mince ready. Then finely chop the spring onions/ scallions, and mince the ginger and garlic into a paste.

In a mixing bowl, place the chicken mince and all other ingredients then mix them well until all blended. 

Then take a wonton pastry and fill it with a teaspoon of the chicken mince. Fold the pastry and seal it tight. You can check how I fold my pastry in this video

chicken mince in a food processor and dumplings on a chopping board

Next, boil 1.5 liters of water in a large pot. Once the water reaches boiling point, add a teaspoon of cooking oil. This will help the wontons not to stick to each other.

And then place the folded pastries in the water. When the dumplings emerge and float on the water surface, let them cook for another 2-3 minutes to ensure they cook fully. You can then pick them out of the water with a slotted spoon. 

boiling dumplings in a pan and a bowl of ready-cooked dumplings

For the soup, you can use any base stock that you like. I personally prefer chicken stock though I use beef stock and vegetable stock as well sometimes. You can make your own stock to use for the base. Check this clear soup recipe that you may like. Or you can use stock cubes/ stock powder that you love.

Whichever stock/ broth you decide to choose, you can prep it as follows.

Fry the finely chopped onion and the sliced spring onion/ scallion in a tablespoon of butter. When they release the aroma, carefully add in the stock/ broth. And season it with salt and pepper according to your taste. Let it cook until it reboils.

To serve, you can place a few dumplings in a small bowl, pour in the soup, and sprinkle the fried onion or sliced spring onion/ scallion if using. 

How to store

If you make the chicken wontons in bulk, you can keep them in the freezer for about 2 months. A little tip before you pack them in the freezer bags, place the wontons on a tray with a little space between one another. Put the tray in the freezer until the dumplings are hard-frozen. Then quickly take them off the tray and put them in the freezer bags. Don’t forget to write or label the bag so you won’t forget the due date to enjoy your wontons.

When you want to eat them, you don’t have to thaw them before you boil and cook them. But make sure you boil them thoroughly so that it will take longer than you boil the freshly-made wontons.

If you want to enjoy them as crispy fried wontons, I suggest you boil them through first and then fry them. 

More Indonesian snack recipes

Thank you so very much for reading this recipe. I hope you’re now wanting to try it out. If you do, please share what you think about this Chicken Wonton/ Pangsit Ayam in the comments (leave a reply box) below. I really appreciate it. 

And please follow me on Facebook, Instagram, and/or Pinterest to sneak a peek at what’s cooking in my kitchen.

Lastly, don’t forget to check my other Indonesian snack recipes that you may equally love.

Thank you and all the best.

a bowl of Indonesian chicken wontons
Print Recipe Save
5 from 9 votes

Chicken wontons

Chicken wonton (Pangsit Ayam) with clear chicken/ vegetable soup is delicious to have for a light lunch or as an afternoon snack on a cold day.
Author: Devy Dar
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Snacks & Starters
Cuisine: Indonesian
Servings: 50


For the wontons

  • 1 pound ground chicken/ chicken mince.
  • 7 tablespoons tapioca flour.
  • 1 tablespoon all-purpose flour/ plain flour.
  • 2 spring onions/ scallions finely chopped.
  • 2 cloves garlic minced or crushed finely into paste.
  • ½ inch ginger minced finely.
  • 2 eggs lightly beaten.
  • 1 tablespoon light soy sauce.
  • 1 tablespoon sesame oil.
  • ½ teaspoon ground black pepper or white pepper.
  • 1 teaspoon onion powder.
  • 1 teaspoon garlic powder.
  • 1 teaspoon salt.
  • 50 pieces wonton pastries. (see the note).

For the soup:

  • 1.5 liter Chicken/ vegetable stock.
  • ½ Onion finely sliced.
  • 1 Spring onion/ scallion sliced.
  • 1 tablespoon Butter.
  • Salt and pepper according to taste.
  • Fried onions optional



For the wontons:

  • Firstly, we have to make the filling by putting all the ingredients except the pastry into a mixing bowl.
  • Using a spoon, mix the ingredients well that you can tell that it’s all mingled. 
  • At the beginning you may find it slimy and slippery due to the eggs. But keep stirring and mixing until all well blended.
  • Open the wonton pastry pack, and put the pastry on a damp tea towel. Fold the towel and cover the pastry with it. The idea is to keep the pastry moist so it won’t go dry and hard.
  • Take a sheet of the pastry and put it on your palm, then put about 1 teaspoon of the chicken mixture on the middle of the pastry.
  • Take one corner of the pastry to its opposite and fold it over the meat. So you’ll have a triangle pastry with the chicken filling inside.
  • Fold the pastry gently from end to end.
  • You can check the video
    here to get a clearer idea ;-). 
  • In a pot, boil some water and put the wontons in the boiling water. Make sure the water covers the wontons fully.
  • When the wontons float on the surface, it means they’re cooked.
  • Spoon and drain the wontons. 

For the soup:

  • In a separate pot, melt the butter and put in the onion slices. 
  • When the onions become translucent and smell fragrant, add in the spring onion/ scallion slices. Fry further for about a minute or two.
  • Put your preferred stock in the pot, and let it boil at low heat. 
  • You can season the soup with salt and pepper according to your taste.

Assemble the chicken wontons with the soup:

  • Put a few wontons in a small bowl and add in the soup. 
  • Garnish with some fried onions.
  • Tuck in and enjoy.


  • If you make the wontons in bulk, you can enjoy them as crispy snacks by deep fry the boiled wontons. They’re perfect for finger food dipped in chili sauce.
  • You can use shop-bought pastry or make it yourself using my guide on how to make wonton pastry.


Serving: 10portions | Calories: 40kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 125mg | Potassium: 89mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating