This is a quick and delightful Asian-inspired appetizer!
Ingredients:
8 oz. ground raw chicken
1/2 cup canned crushed pineapple, drained, juice reserved
1/4 cup pineapple juice from canned pineapple
3 tablespoons finely chopped green onions
1 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
36 wonton wrappers
Cooking oil for deep-fat frying
Preparation:
1. For filling, heat a large skillet over medium high heat. Cook and stir chicken until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring to a boil and reduce heat. Simmer uncovered, for 4 minutes or until liquid evaporates. Stir in pineapple 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.
4. Make Ahead: 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.
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