Title: Asian Chicken Wontons
Categories: Appetizers, Asian
Yield: 25 Servings
8 oz Ground raw chicken or pork
1/2 c Carrot; shredded
1/4 c Celery; finely chopped *
1 tb Soy sauce
1 tb Dry sherry
2 ts Corn starch
2 ts Ginger root; grated
1/2 pk Wonton wrappers
2 tb Butter; melted
1 x Plum or sweet & sour sauce
* Note: 1/4 cup finely chopped water chestnuts may be substituted for
1/4 cup chopped celery.
For filling:
In a medium skillet, cook and stir ground chicken or pork until no
pink remains; drain. Stir in carrot, celery or water chestnuts,
soy sauce, sherry, corn starch, and ginger root; mix well. Spoon 1
rounded teaspoon of the filling atop a wonton wrapper. Lightly
brush edges with water.
To shape each wonton, carefully bring 2 opposite corners of the
square wonton wrapper up over the filling and pinch together in the
center. Carefully bring the 2 remaining opposite corners to the
center and pinch together. Pinch together edges to seal.
Place wontons on a greased baking sheet. Repeat with remaining
filling and wonton wrappers. Brush wontons with melted butter.
Bake in a 375 degree F oven for 8 to 10 minutes or until light
brown and crisp. If desired, serve with plum or sweet-and-sour
sauce.
To make ahead:
Bake appetizers as directed; cool completely. Transfer to a storage
container. Cover tightly and freeze up to 1 month. To serve, place
frozen wontons on a greased baking sheet. Bake in a 375 degree F
oven for 8 to 10 minutes or until wontons are light brown and crisp.
Nutrition information per wonton: 44 calories (52% from fat),
2 g fat, 6 mg chol, 2 g pro, 3 g carbs, 0 g fiber, and 95 mg sod
From "Better Homes and Gardens" magazine, Dec 1991.
