- 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.
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.