Crispy Chicken Wontons
- 3 cups finely chopped cooked chicken
- 1/2 cup shredded carrot
- 1/4 cup finely chopped water chestnut
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1/2 - 1 teaspoon ground ginger
- 1 (16 ounce) package wonton wrappers
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 tablespoon vegetable oil
- plum sauce or sweet and sour sauce
- 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 each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375u0b0 for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.
- Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.
chicken, shredded carrot, water chestnut, cornstarch, water, soy sauce, ground ginger, wonton wrappers, butter, vegetable oil, plum sauce
Taken from www.food.com/recipe/crispy-chicken-wontons-161713 (may not work)