Wontons

• 1 whole Chicken Breast, Cooked, Minced
• 2 stalks Scallion, White Part Only, Minced
• 1 slice Ginger Root, Minced
• 1/4 cups Fresh Parsley, Minced
• 1 Tablespoon Sugar
• 1 teaspoon Cornstarch
• 2 teaspoons Soy Sauce
• 1/2 teaspoons Salt
• 18 teaspoons Pepper
• 1 Tablespoon Oil
• 1 package Wonton Wrappers
• 1 whole Egg, Lightly Beaten
• Oil, For Frying

1. Mince and mix the chicken, ginger root, scallions and parsley in a medium bowl.
2. In a small bowl mix the remaining ingredients (excluding the wrappers and the egg).
3. Combine both mixtures and allow to stand for 30 minutes.
4. Place a teaspoon of mixture in the center of a wonton wrapper.
5. Using a chopstick or the back of a spoon, place a small amount of egg around two edges of the wrapper.
6. Fold the wrapper in half, touching the sides with egg to the sides without egg, forming a triangle.
7. The egg will seal the edges shut.
8. Press out all of the air.
9. Deep fry in oil until a deep golden brown.
10. Serve warm or chilled.
11. *note, the ingredients keep getting reordered, so hopefully you will be able to understand the recipe as Ive printed it here.

chicken, stalks scallion, ginger, fresh parsley, sugar, cornstarch, soy sauce, salt, pepper, oil, wonton wrappers, egg

Taken from tastykitchen.com/recipes/appetizers-and-snacks/wontons/ (may not work)