Asian Chicken Wontons


8 ounces Ground raw chicken or pork
1/4 cup Finely chopped celery*
1 tablespoon Soy sauce
1 tablespoon Dry sherry
2 teaspoons Cornstarch
2 teaspoons Grated gingerroot
1/2 pkt Wonton wrappers
2 tablespoons 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 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


25.0 servings


Friday, December 25, 2009 - 10:20pm



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