Crispy Chicken Wontons
Quick Cooking
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"Served with a choice of sauces, these crunchy appetizers are a big hit at parties," relates Connie Blesse of Auberry, California. "They're so popular that my family has even requested them as a main dish for dinner," she notes.
SERVINGS: 16
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 25 min. Bake: 10 min.
Ingredients:
- 3 cups finely chopped cooked chicken
- 1/2 cup shredded carrot
- 1/4 cup finely chopped water chestnuts
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1/2 to 1 teaspoon ground ginger
- 1 package (16 ounce) wonton wrappers*
- 2 tablespoons butter or margarine, melted
- 1 tablespoon vegetable oil
- Plum or sweet-and-sour sauce
Directions:
In a bowl, combine chicken, carrot and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring opposite points together; pinch to seal. Repeat.
Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce. Yield: about 4 dozen.