Chicken and Mushroom Wontons

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  • 1/4 pound ground chicken
  • 1 green onion, minced
  • 1 teaspoon minced ginger
  • 1/4 teaspoon salt
  • 1 cup finely shredded nappa cabbage
  • 1/4 cup minced shiitake mushrooms
  • 24 wonton wrappers


Mix filling ingredients together until well combined. Drop about 1 teaspoon filling into each wonton wrapper, moisten edges with water and fold in half to form a triangle. Gently press edges to seal.
To fry: Heat a pot of vegetable or peanut oil to 375°F. Fry wontons in batches, taking care not to overcrowd, three-four minutes or until golden brown. Drain on a plate lined with paper towels.
For soup: Simmer in hot soup broth for three-four minutes, or until cooked through.

Recipe from Central Market Mill Creek - Culinary Resource Center
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