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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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. Ingredients:
3 cups finely chopped cooked chicken |
1/2 cup shredded carrots |
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, melted |
1 tablespoon canola oil |
plum or sweet-and-sour sauce |
Directions:
1. In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat.
2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
3. 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.
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