Chicken-Mushroom Wonton
These are leftover wontons from the wonton-shrimp soup I made last Friday. I just deep-fried the them for my daughter to snack on while watching TV. I paired these chicken-mushroom wonton appetizers with commercial plum sauce but check out sauces and relishes category for orange dipping sauce recipe if you really want to sweat it out!
Makes 14 Servings (3 each)
1/4 lb chicken or pork, ground
1 green onion, finely chopped
1/4 cup shitake mushrooms
1/4 cup carrots, shredded
1/4 cup water chestnuts, finely chopped
1/4 tsp salt
1/8 tsp pepper
1 egg, lightly beaten
42 individual wonton wrappers
oil
Reconstitute mushrooms according to package directions. Remove stems and chop caps finely.
In a deep bowl, comibine ground meat, green onions, water chestnuts, carrots, mushrooms, salt and pepper. Add beaten egg.
Separate wonton wrappers to individual sheets.
Spoon one teaspoonful of meat mixture in the middle of wonton sheet. Gather ends to form a rounded wonton basket. Seal edges with a dab of water.
Heat enough oil for deep-frying in a heavy-bottomed pan. Deep-fry wontons until golden brown and filling is cooked through. Drain on paper towels. Serve with orange dipping sauce.
Orange Dipping Sauce
3/4 cup chicken broth
1/3 cup orange marmalade
3 tbsp vinegar
1 tbsp cornstarch
Combine ingredients together in a small sauce pan. Bring to a boil and then lower heat to simmer for 1 minute or until sauce is thickened.
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