Crispy Chicken Wontons

I appreciate that this recipe enabled me to learn how to hand-fold wontons, but this was the only thing this recipe was good for. I was unable to find a 16-ounce container of wonton skins, so I had a lot of filling left over. The filling was missing the texture and flavor of the wontons you find in restaurants, and the texture of the baked wonton was wrong. These might be better if deep-fried or boiled. I froze the extra wontons so I can try those preparations next time. The fact that the recipe called for you to bring the corners together didn't strike me as the proper way to fold a wonton, although it is certainly less time-consuming. I definitely recommend covering the pan of folded wontons with a damp towel while you fold the remaining wontons, otherwise they will dry out. Also, remove only a portion of the wonton skins at a time from the package or they will dry out.

Crispy Chicken Wontons

3 c. finely chopped cooked chicken
1/2 c. shredded carrot
1/4 c. finely chopped water chestnuts
2 t. cornstarch
1 T water
1 T soy sauce
1/2 to 1 t. ground ginger
16-ounce package of wonton wrappers
2 T butter, melted
1 t. vegetable oil
plum or sweet and sour sauce

1. In a bowl, combine chicken, carrot, and water chestnuts.
2. In another bowl, combine cornstarch, water, soy sauce, and ginger until smooth. Add to chicken mixture and toss to coat.
3. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together and pinch to seal. Place on greased baking sheets.
4. combine butter and oil and brush over wontons.
5. Bake at 375º for 10-12 minutes or until golden brown. Serve with plum or sweet and sour sauce. Makes about 4 dozen.