Apples and water chestnuts offer a delightful crunch that balances out the savory chicken filling in these wontons.
Ingredients
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped yellow onion
- 1/2 lb ground chicken thigh meat
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup finely chopped water chestnuts
- 1 cup chopped, peeled Stemilt apple
- 1 cup loosely packed, thinly sliced kale, ribs removed
- 2 tbsp sliced green onion
- 2 tbsp chopped, fresh cilantro
- 30 wonton wrappers
- canola oil
- 1 cup fresh orange juice
- 1/2 cup peach preserves
- 1/4 cup ponzu sauce
- 2 tbsp tamari
- 1/2 tsp grated ginger
- 1/2 tsp grated fresh garlic
Apples and water chestnuts offer a delightful crunch that balances out the savory chicken filling in these wontons.
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(No Ratings Yet)Loading...Instructions
- Heat olive oil in a pan set over medium high heat.
- Add onion to pan and sauté until slightly translucent; approximately 3 to 5 minutes. Add chicken to onion, season with salt and pepper, and cook through until just slightly golden; approximately 10 to 15 minutes.
- Add apple, chestnuts and kale to mixture.
- Sauté mix another 1 to 2 minutes, until kale is slightly wilted.
- Remove from heat, add green onion and cilantro, mix through until well blended.
- Season to taste with additional salt and/or pepper, as desired. Set aside.
- In a bowl, whisk orange juice, preserves, ponzu, tamari, ginger and garlic.. plus a scant pinch of salt… until thoroughly combined. Set aside.
- Arrange wonton wrappers on your prep surface (as many as you can comfortably fit – then set aside and continue filling and sealing remainder, as follows).
- Fill a small bowl with a touch of cold water and set it within reach of your prep area.
- Place a scant tablespoon of your apple-chicken mix in the center of each wrapper.
- Using your finger or a pastry brush, lightly moisten a thin edge of two meeting sides of one wonton; then fold opposite side of wonton wrap over filling to create a triangular shape.
- Press the two sides together (picking up wonton to pinch/press edges to seal well); set aside and repeat with remaining wontons. Set aside.
- Heat canola oil in a heavy pot over high heat (325 to 375 degrees F., or until edge of wonton dipped in oil sizzles; enough oil in pot to fill bottom to ½”).
- Working in small batches (4 to 6 at a time), place wontons in hot oil for approximately 10 to 15 seconds. Using tongs, carefully turn each wonton over and fry an additional 5 to 10 seconds, until golden.
- Watch wontons and adjust fry time as required based on heat. (As you begin to see golden edge of initial fry side, they are ready to turn.)
- Remove to paper towels to drain. Repeat with remaining filled wraps.
- Arrange wontons on a platter and serve with dipping sauce.
Nutritional Information
Per Serving
- Calories: 284
- Fat Content: 9.0
- Protein Content: 11.8
- Carbohydrate Content: 40.3
- Fiber Content: 1.9
- Sugar Content: 3.2
