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Chicken Wontons

  • Appetizers & Snacks
  • 60 min
  • 7 min
  • 40 pieces
  • Ground chicken
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  • 1/2 lb ground chicken
  • 2 tbsps minced onion
  • 2 clove garlic, minced
  • 2 tsps minced fresh ginger
  • 1 tbsp soy sauce
  • 1 package wonton wrappers, thawed


In a skillet over medium heat, combine first 5 ingredients and stir until the chicken is no longer pink.  Remove from heat and let mixture cool.

Keep the wonton wrappers under a damp cloth so they don’t dry out.  Work with 4-6 wrappers at a time.

Put 1 tsp of chicken mixture in the middle of each wonton wrapper.

Lightly brush edges of wrapper with water.  Fold wrapper in half to make a triangle and press edges together to seal.

Place on a wax paper covered baking sheet.  Repeat with remaining filling and wrappers.

Use wontons immediately in Chicken Wonton Soup or for Baked Chicken Wontons.

Wontons can be frozen for up to 3 months.  Freeze on a wax paper lined baking sheet for 1 hour.  Peel the wontons off the wax paper and transfer them to re-sealable plastic bags.


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