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, beaten wonton wrappers
vegetable oil

In a deep bowl, mix meat, green onions, mushrooms, salt and pepper. Add beaten egg.
Separate wonton wrappers to individual sheets.
Spoon 1 teaspoonful of meat mixture in the middle of wonton sheet.
Gather ends to form a rounded wonton basket.
Seal edges with water as needed.
Heat vegetable oil in a heavy frying pan, maintaining medium heat.
Deep-fry wontons until golden brown and filling is cooked through.
Drain on paper towels. Serve with orange dipping sauce.