Oriental Chicken Wontons


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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Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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