Oriental Chicken Wontons
Yield
2 dozenPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chicken
ground |
|
| ½ | cup |
carrots
shredded |
|
| ¼ | cup |
celery
chopped |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
ginger root
grated |
|
| ½ | package |
wonton wrappers
|
*
|
| 2 | tablespoons |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chicken
ground |
|
| 118 | ml |
carrots
shredded |
|
| 59 | ml |
celery
chopped |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
ginger root
grated |
|
| 0.5 | package |
wonton wrappers
|
*
|
| 3E+1 | ml |
margarine
melted |
|
Directions
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, cornstarch, and gingerroot; 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 margarine or butter.
Bake in a 375℉ (190℃). oven for 8 to 10 minutes or until light brown and crisp.
If desired, serve with plum or sweet-and-sour sauce.
