Chicken And Peach Wontons
Nonstick cooking spray
ounces ground raw chicken or turkey
cup pineapple juice
tablespoons finely chopped green onions
tablespoon soy sauce
teaspoon ground ginger
cup finely chopped, peeled fresh or frozen peaches, thawed
teaspoon crushed red pepper
Cooking oil for deep-fat frying
- 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