You HAVE to try these! They are so crispy & delicious; a real crowd pleaser too! I make them with chicken, but you could use any meat that you like. My daughter thinks it is so much fun to help fold & shape them...almost as fun as eating them!! Ingredients:
2 boneless, skinless Chicken Breasts
2 Spring Onions, chopped
2 Baby Carrots, or a small regular Carrot, chopped fine
2 cloves of Garlic, minced
1/2 tsp dried, ground, Ginger
1/2 tsp Salt
1/4 tsp Pepper
1 package Wonton Wrapper
Place the chicken breasts on a baking sheet, drizzle with a little olive oil, salt & pepper. Roast the chicken in a 350 degree oven for 30-35 minutes, until fully cooked. Set the chicken aside to cool. Mean while, chop the vegetables. When the chicken is cool enough finely chop.
Combine all the ingredients (except the wonton wrappers) in a mixing bowl & stir. I drizzled it with about a teaspoon or so of olive, just to keep it moist.
Set up an assembly line. (Get everyone involved at this point. It is fun!)
Brush all 4 edges of the wonton wrapper with water, using a pastry brush. Place a teaspoon of the filling in the center. Then fold in half, to make a triangle.
You can also fold the 2 bottom points of the triangle in, touching each other, to form little 'purses' if you want. (The wonton wrapper had directions for that.) I made them both ways.
This a sheet pan full of the folded wontons.
Ready to go to the fryer! I lined a sheet pan with tin foil then topped it with a couple of layers of paper towels. We use a counter top deep fryer, at 350 degrees. If you don't have a fryer, add about an inch of oil (peanut, vegetable, or canola) in a heavy bottomed pan on the stove. Heat it to 350 degrees. Fry the wontons for about 1 min- 1 1/2 on each side. Be careful not to over crowd the pan. Drain them on paper towels to soak up the excess grease before you plate. They continue to cook once they are out of the oil so I would pull them when you think they are almost done.