Oriental chicken wontons
Yield: 25 Servings
Ingredients:
- 8 oz Ground raw chicken or pork
- 1/2 c Shredded carrot
- 1/4 c Finely chopped celery*
- 1 tb Soy sauce
- 1 tb Dry sherry
- 2 ts Cornstarch
- 2 ts Grated gingerroot
- 1/2 pk Wonton wrappers
- 2 tb Margarine or butter; melted 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
Instructions:
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. 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 degree oven for 8 to 10 minutes or till 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 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. From "Better Homes and Gardens" magazine Dec 1991.
