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Southwest Chicken Wontons and Hot Chinese Mustard Sauce

2:49 PM, Jan 31, 2013   |    comments
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Southwest Chicken Wontons

 

1 1/2 lbs. chicken breast, cooked

2 tsp. ground cumin

2 tsp. paprika

2 tsp. poultry seasoning

2 tsp. chili powder

2 Tbsp. fresh parsley leaves, chopped

1/2 cup frozen corn, thawed

1/4 cup red pepper, minced

1/4 cup yellow pepper, minced

1 cup cheddar cheese, shredded

24 wonton wrappers

Water, for sealing wrappers 

Vegetable oil, for frying

Place chicken in a bowl and mix with all other ingredients. Place a small amount of the filling in the center of the wonton.

Wet finger in water and run wet finger along the edge of each wonton wrapper. Fold wrapper into a triangle and seal edges tightly.

Heat oil, in a pot with tall sides, to 360°F. Fry a few wontons at a time until golden brown. Place fried wontons on paper toweled lined plate to drain excess oil.

Serve warm with mustard sauce.

Hot Chinese Mustard Sauce

By: Chef Tim McCoy

Yield: 3/4 cup

1/4 cup mustard powder

1/4 tsp salt

1/2 tsp sugar

3-4 Tbsp. cold water

1 tsp. rice vinegar

Mix mustard powder, salt, sugar, and enough water to moisten into a smooth paste. Add vinegar and more water if necessary. Allow to rest for at least two hours before use.

 

 

 

 

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