Charlene's Recipe

Crisp Fried Wonton

Category: potluck

Makes about 90 wontons

1 large egg
1 1/2 Tbsp soy sauce
1/4 tsp salt
3/4 lb ground chicken
1/4 cup Finely chopped bamboo shoots (or water chestnuts)
1/4 cup chopped green onion
1 tsp water
1 tsp cornstarch
16 oz pkg wonton wrappers
1/4 cup milk
cooking oil for deep frying

CHICKEN FILLING: Beat egg, soy sauce and salt with fork in medium bowl.
Add ground chicken, bamboo shoots and onion. Mix well.
Stir well into cornstarch in small cup until smooth. Add to chicken mixture. Mix well. Makes about 2 cups filling.
Work with wonton wrappers 1 at a time. Keep remaining wrappers covered with damp tea towel to prevent drying. Place 1 wrapper diagonally on work surface. Spoon about 1 tsp filling onto center or wrapper. Dampen edges of wrapper with milk. Fold bottom corner up and over filling, aligning with top corner to form triangle. Press edges together to seal. Dampen side corners with milk. Bring up side corners and pinch together over filling. Cover with damp tea towel. Repeat with remaining wrappers, filling and milk.
Deep fry wontons in small batches in hot cooking oil for about 2 minutes per batch until crisp and golden. Remove with slotted spoon to paper towels to drain.