Oriental Chicken Wontons Recipe

*Note: 1/4 cup finely chopped water chestnuts may be substituted for 1/4 cup chopped celery.

FOR FILLING:

Step 1

In a medium skillet cook and stir ground chicken or pork till 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.

Step 2

To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center.

Step 3

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.

Step 4

Repeat with remaining filling and wonton wrappers. Brush wontons with melted margarine or butter. Bake in a 375 degree oven for 8 to 10 minutes or till light brown and crisp. If desired, serve with plum or sweet-and-sour sauce.

Step 5

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 oven for 8 to 10 minutes or till wontons are light brown and crisp.

44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3 g carbohydrate, 0 g fiber, and 95 mg sodium per wonton.

Things You'll Need

  • 8oz Ground raw chicken or pork
  • 1/2c Shredded carrot
  • 1/4c Finely chopped celery*
  • 1T Soy sauce
  • 1T Dry sherry
  • 2t Cornstarch
  • 2t Grated gingerroot
  • 1/2pk Wonton wrappers
  • 2T Margarine or butter; melted
  • Plum or sweet & sour sauce

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