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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This recipe appeared in SHAPE magazine's August 2000 issue. I've been making it ever since. My husband loves to eat them and always requests them on his birthday. I love that they freeze well. Ingredients:
1 lb ground chicken |
1/3 cup green onion, chopped |
2 tablespoons soy sauce |
salt and pepper |
8 egg roll wraps (6x6 in.) |
1 tablespoon dark sesame oil |
1/2 cup chicken broth |
Directions:
1. To create the filling, mix the ground chicken, green onions, soy sauce, salt, and ground pepper in a large bowl.
2. Place an eighth of the mixture in the center of a wrapper.
3. Use a water to dampen the corners and edges of the wrapper.
4. Pull the corners up around the filling and press them together, creating a neat little package.
5. Repeat 7 more times until you have created 8 wontons.
6. (If you're cooking in bulk and want to freeze the wontons, stop here.) In a non-stick skillet, heat sesame oil over medium heat.
7. Place the wontons in the skillet, seam side up, and cook for approximately 2 minutes.
8. When the bottoms of the wontons begin to brown, add chicken broth.
9. Place a lid on the skillet and cook until chicken is done, approximately 5 minutes.
10. Serve with soy sauce.
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