8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. butter, melted
Hoisin Sauce*


  1. In a medium skillet cook and stir ground chicken until no pink remains, breaking the chicken up into small bits; drain.
  2. In a small bowl, whisk together the soy sauce, dry sherry and cornstarch. Stir into the chicken.
  3. Stir in carrots, celery or water chestnuts, and gingerroot; mix well.
  4. Remove the pan from the heat.
  5. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water.
  6. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center.
  7. Carefully bring the 2 remaining opposite points to the center and pinch together.
  8. Pinch together edges to seal.
  9. Place wontons on a greased baking sheet. Brush the wontons with melted butter.
  10. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp.
  11. Serve with Hoisin Sauce.

* If you don’t have Hoisin sauce, you can substitute your favorite sweet-n-sour sauce, plum sauce, or even strawberry glaze!

Makes approximately 25 servings.

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