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Chicken And Peach Wontons
- For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat. Cook and stir chicken or turkey until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.
- To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.
- Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to 365F. Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden, turning once. Remove wontons from oil; drain on paper towels. Place fried wontons in a single layer on a baking sheet. Keep warm in a 300F oven while frying remaining wontons. Serve warm. Makes 36 wontons.
From the Test Kitchen
Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month. To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400F oven for 5 to 7 minutes or until heated through.
Nutrition Facts (Chicken And Peach Wontons)
- Per serving:
- 59 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 78 mg sodium,
- 5 g carb.,
- 0 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet