1 package of 60 wonton (or eggroll) wraps |||| 1 pound of ground chicken |||| 1/4 cup water chestnuts, chopped |||| 1/4 cup green onion, chopped |||| 2 cloves of garlic, chopped |||| 2 teaspoons ginger powder |||| 3/4 cup vegetable oil |||| 1 egg |||| salt and pepper to taste
1. Combine the chicken, water chestnuts, green onion, garlic, ginger powder and salt and pepper in a large bowl.
2. Scramble the egg in a small bowl. To assemble the wontons, lay one wonton wrapper in front of you and place a teaspoon sized amount of the filling in the middle of the wrapper. Moisten the edges of the wonton wrapper with the egg. Fold the wonton wrapper in half lengthwise. Press firmly to seal the edges. Then fold the wonton wrapper over once more. Wet the corners with egg and seal. The finished product should look like a nurse’s cap. (Alternative method: place a teaspoon of filling in the center of the wrapper. Twist and seal. The finished product should look like a the top of a lollipop.)
3. Heat oil in a large skillet with high sides. If you have a thermometer, the oil should be about 360 degrees. If you don’t have a thermometer, test the oil by adding a few drops of water. When the water pops, the oil is hot enough. Add the wontons in small batches. Cook for 2-3 minutes, turning occasionally, until wontons are golden brown.
4. Serve the wontons with cornflower soup and rice. Or just dip them in some soy sauce.
OMG I LOVE CHIX WONTONS! These little guys are so crispy, and meaty, and greasy. They are so good because they are so not good for you. CHIX WONTONS are good for a special treat but don’t go eatin them every night for dinner (even though you might want to). The veggie packed cornflower soup is a good balance and rounds out a good DIY Chinese meal. If you want to make this recipe a little healthier, you can boil the wontons in water instead of frying them in oil. But in my humble opinion, the friedness is what really makes these wontons worth making.
It takes awhile to assemble the wontons so make sure that you plan at least 20 minutes for prep time. If you have any left over wonton wrappers, cut them into strips and fry them in the oil. The wonton chips are great on top of the cornflower soup.
I think these CHIX WONTONS have some healing powers. Neil went and broke is clavicle when he got hit by a car on his bike. Then Dana, Jeff and I fed him some CHIX WONTONS and I could tell that busted clavicle was on its way to recovery. As soon as that killer mohawk returns I will know that the CHIX WONTONS served their purpose. Heal on, wontons!
1 Comment
November 4, 2008 at 12:59 am
also… try dropping the wontons in boiling chicken (or veggie) broth and polish off with some chopped green onions for a tasty wonton soup. (to thicken the broth add a teaspoon of cornstarch dissolved in a tablespoon of water.