What’s better than a hot, crispy wonton dunked in a bit of sweet-sour dipping sauce? I cannot think of too many things. These were superb.
The recipe was different from others I’ve tried in the past, in that they called for ground chicken. I substituted ground turkey, because I like the kind I get at my favorite organic store. Crunchy chopped peanuts were also on the list, as well as ginger, cilantro, lime zest and juice, some soy sauce, and a little bit of peanut butter. They were fried in piping hot oil, and came out crisp and clean, without a greasy taste or feel.
I found this recipe in an older cookbook I rediscovered the other day from my collection, Better Homes and Gardens – Our Best Recipes, published in 2003. I have found several recipes lately from that book that were winners. (See yesterday’s post for brandy snaps.)
Enjoy!
Chicken wontons
Ingredients:
- 1 green onion, finely chopped
- 2 small shallots, finely chopped
- 2 tablespoons finely chopped crystallized ginger (I used ½
teaspoon of ground ginger)
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon snipped fresh cilantro
- 1 tablespoon honey
- ½ teaspoon lime zest
- 2 teaspoons fresh lime juice
- ½ teaspoon crushed red pepper
- 8 ounces uncooked ground chicken (I used ground turkey)
- ¼ cup chopped roasted peanuts
- 32 wonton wrappers
- Shortening or cooking oil for deep-fat frying
- My dipping sauce recipe, or any you prefer
Directions:
In a bowl, combine green onion, shallots, ginger, soy sauce, peanut butter, cilantro, honey, lime zest, lime juice, and red pepper. Stir in chicken (or turkey) and peanuts.
I recommend you use any folding method you prefer to make your wontons. I have made them a great variety of ways. Their instructions for folding: For each wonton, place a wonton wrapper with a point toward you. Spoon about 1 teaspoon of the chicken mixture just below the center of the wrapper. Lightly moisten edges of wrapper with water. Fold wrapper over filling to make a triangle, press edges to seal. Grasp the right and and left corners of the wrapper – bring corner together and press to seal.
In a heavy saucepan or deep-fat fryer, heat 2-inches of oil to 365 degrees F.
Fry wontons, 3 or 4 at a time, in hot oil for about 2 minutes or until golden brown, turning once. Drain wontons on paper towels. Keep warm in a 300-degree oven while frying remaining wontons. Serve with dipping sauce.
