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Nonstick cooking spray
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8
ounces ground raw chicken or turkey
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1/4
cup pineapple juice
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3
tablespoons finely chopped green onions
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1
tablespoon soy sauce
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1
teaspoon ground ginger
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1/2
cup finely chopped, peeled fresh or frozen peaches, thawed
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1/4
teaspoon crushed red pepper
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36
wonton wrappers
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Cooking oil for deep-fat frying
1. 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.
2. 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.
3. 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.
- Make Ahead Tip 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.
- Servings Per Recipe 36,
- Calories 59,
- Protein (gm) 2,
- Carbohydrate (gm) 5,
- Fat, total (gm) 3,
- Saturated fat (gm) 1,
- Sodium (mg) 78,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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