This isn't really a recipe--I got the idea after a girl's night when someone brought plain cream cheese wontons. I starting thinking about how adding meat automatically makes it a meal, right? And then these were born.
* Cream Cheese Chicken Wontons *
3-4 chicken tenderloins, cooked and shredded (I season mine with garlic salt and onion powder)
1/2 package of wonton wrappers (about 25)
oil for frying
Season, cook, and shred chicken and set aside. Lay out wonton wrappers on counter. Cut 1/3 block of cream cheese into equal pieces. Place a piece of cream cheese on the center each wonton wrapper and top with chicken (no exact amount-just whatever looks like it will fit in the wrapper).
Start heating up your oil. I've read to heat it to 350* but I just drop a drop of water in and if it bubbles, it's ready.
To fold the wonton, brush a little water over all of the edges of the wonton skin. I then fold the wrapper diagonally into a triangle and press the edges well to seal. I then take the two furthest ends and fold them in to meet in the middle. You can fold them however you want...get creative :) Just make sure the edges are sealed well so the filling doesn't come out.
Drop wontons into the preheated oil 4-5 at a time. Allow to fry until lightly browned. Remove with slotted spoon (or whatever you use when you deep fry) and place on a paper towel covered plate to let the excess grease drain off.
I serve these with fried rice (I ususally use this recipe but I didn't in this picture) and a side of the sweet and sour sauce recipe listed below (not pictured). These would also be yummy appetizers!
* Sweet and Sour Sauce *
3/4 cup white sugar
1/3 cup white vinegar (I use apple cider vinegar)
2/3 cup water
1/4 cup soy sauce2/3 cup water
1 tablespoon ketchup
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Recipe found here
No comments:
Post a Comment