Chicken And Peach Wontons Recipes

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CHICKEN WONTONS



Chicken Wontons image

These boiled chicken wontons are delicately flavored and would go great in a chicken-based soup.

Provided by Jaline

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h

Yield 4

Number Of Ingredients 9

2 skinless, boneless chicken breast halves, minced
1 egg
1 green onion, minced
1 ½ tablespoons soy sauce
1 tablespoon Asian (toasted) sesame oil
1 tablespoon vegetable oil
¼ teaspoon salt
50 wonton wrappers
2 cups cold water

Steps:

  • Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
  • Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
  • Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 58.7 g, Cholesterol 85.9 mg, Fat 10.8 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 2.1 g, Sodium 1098.7 mg, Sugar 0.3 g

PEACH, MASCARPONE AND PECAN WONTONS



Peach, Mascarpone and Pecan Wontons image

Provided by Anne Thornton, Host of Dessert First

Time 1h5m

Yield 25 to 30 wontons

Number Of Ingredients 8

2 tablespoons sugar
1/2 cup mascarpone cheese
3 tablespoons chopped, salted pecans, toasted
Vegetable oil, for frying
1 egg
1 package wonton wrappers (25 to 30)
1 tablespoon confectioners' sugar, for garnish
2 fresh peaches (semi-ripe to ripe)

Steps:

  • Pit the peaches and chop into small dice to yield 2 cups. Cook's Note: If the peaches are ripe, you will only need 2, but if they're still a bit firm, you may need 3 to yield the 2 cups needed.
  • In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes. Remove from the heat.
  • In a medium bowl, combine the mascarpone cheese and chopped pecans. Add the cooked peaches to the mascarpone mixture and stir to combine.
  • In a medium-size, heavy-bottomed skillet or deep fryer, heat the oil to 375 degrees F.
  • In a bowl, beat the egg for the egg wash. Keep the wonton wrappers under a moist towel to prevent them from drying out. Working 1 by 1, place a wonton wrapper on the cutting board. Place a heaping tablespoon (using 2 spoons to scrape the mixture off) peach-mascarpone mixture in the center of the wonton wrapper, making sure you have pecans in the mixture. Brush the egg wash along the top 2 sides of the wonton, and then fold over into a triangle, squeezing out as much air as possible. Too much air in the filling will cause the wonton to burst during frying. Press to seal the edges. Line the finished wontons on a plate and cover with another damp towel until ready to fry.
  • Working in batches of 3, gently fry the wontons until golden brown, about 2 minutes on each side. Remove the wontons to a paper towel-lined plate to drain the excess oil. Transfer to a serving plate and dust with confectioners' sugar. Serve warm.

PEACH MASCARPONE AND PECAN WONTONS



Peach Mascarpone and Pecan Wontons image

Provided by Anne Thornton, Host of Dessert First

Time 1h

Yield 25 to 30 wontons

Number Of Ingredients 8

2 fresh peaches (semi-ripe to ripe,) to yield 2 cups diced
2 tablespoons sugar
1/2 cup mascarpone cheese
3 tablespoons chopped pecans, toasted and salted
1 package wonton wrappers (25 to 30)
1 egg, beaten
Vegetable oil, for frying
1 tablespoon confectioners' sugar, for garnish

Steps:

  • Pit the peaches and chop into small dice. In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes. Remove from the heat. Stir in the mascarpone cheese and pecans. Keep the wonton wrappers under a moist towel to prevent drying out. Working one by one, place a heaping tablespoon of peach-mascarpone mixture in the center of the wrapper. Brush egg wash along the top two sides, and then fold into a triangle, squeezing out as much air as possible. Line the finished wontons on a plate and cover with another damp towel until ready to fry.
  • In a medium-sized skillet, heat the oil until just smoking. Working in batches, fry the wontons until golden brown, about 2 minutes on each side. Remove the wontons to a paper towel-lined plate to drain excess oil. Transfer to a serving plate and garnish with confectioners' sugar.

CHICKEN WONTON CUPS



Chicken Wonton Cups image

My family loves jalapeno poppers and jalapeno popper dip; but I made it rarely because of the high fat and calorie content. My wonton poppers allows us to enjoy one of our favorite appetizers without the guilt These little "poppers" are a great way to enjoy the taste of jalapeno poppers without all the fat and calories. -I used light mayonnaise and cream cheese to reduce fat. -Chicken for protein. & Wonton wrappers sprayed with a non stick cooking spray instead of deep frying.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

36 wonton wrappers
Cooking spray
1-1/2 cups shredded cooked chicken breasts
1 package (8 ounces) reduced-fat cream cheese
1/2 cup shredded Parmesan cheese
1/3 cup reduced-fat mayonnaise
1 can (4 ounces) chopped green chilies, undrained
1 jalapeno pepper, seeded and minced

Steps:

  • Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

PEACHES AND CREAM WONTONS



Peaches and Cream Wontons image

Fried wontons are filled with a cream cheese and peach filling.

Provided by Felicia

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 fresh peach - peeled, pitted, and diced
¼ cup confectioners' sugar
1 ½ teaspoons vanilla extract
1 cup vegetable oil for frying, or as needed
24 wonton wrappers
½ cup water

Steps:

  • Beat cream cheese with an electric mixer on low in a bowl until slightly fluffy. Add peach, confectioners' sugar, and vanilla extract; beat until mixed. Cover bowl with plastic wrap and refrigerate to chill slightly, about 10 minutes.
  • Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place a wonton wrapper on a work surface; spoon about 1 tablespoon cream cheese mixture into the center. Pour water into a small bowl, dip your finger in the water, and swipe all 4 sides of the wrapper. Fold one corner of the wrapper over the filling, forming a triangle shape. Press the edges of the wrapper down to seal all the sides. Repeat with remaining wrappers and filling.
  • Fry 4 to 5 wontons at a time in the hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon; drain on a paper towel-lined plate. Repeat with remaining wontons.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 6.5 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 73.7 mg, Sugar 1.6 g

CRISPY CHICKEN WONTONS



Crispy Chicken Wontons image

Served with a choice of sauces, these crunchy appetizers are a big hit at parties. They're so popular that my family has even requested them as a main dish for dinner. -Connie Blesse, Auberry, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 4 dozen.

Number Of Ingredients 11

3 cups finely chopped cooked chicken
1/2 cup shredded carrots
1/4 cup finely chopped water chestnuts
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1/2 to 1 teaspoon ground ginger
1 package (16 ounce) wonton wrappers
2 tablespoons butter, melted
1 tablespoon canola oil
Plum or sweet-and-sour sauce

Steps:

  • In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 258mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein.

CHICKEN WONTONS WITH HOISIN PEANUT SAUCE



Chicken Wontons With Hoisin Peanut Sauce image

I was surprised to discover that these crispy wontons can be made in 30 minutes or less. Use them as an appetizer or special dinner accompanied with some rice and stir fried veggies.

Provided by Geema

Categories     Lunch/Snacks

Time 30m

Yield 36 wontons

Number Of Ingredients 15

1 cup chicken meat, cooked and diced
4 green onions, diced
1 cup cabbage, finely shredded
2 tablespoons cilantro, chopped
2 teaspoons brown sugar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
36 wonton wrappers
peanut oil (for frying)
1/2 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons sesame oil
2 teaspoons soy sauce
1 tablespoon creamy peanut butter
1 teaspoon cornstarch

Steps:

  • Mix togther the first 7 ingredients.
  • Spoon 1 teaspoon of the mixture onto the center of a wonton wrapper.
  • Lightly moisten the edges of the wrapper with a moistened finger. Bring corners together, pressing to seal.
  • Pour peanut oil to a depth of 3 inches in a saucepan or fryer; heat oil to 375.
  • Fry wontons in batches until golden, turning once.
  • Drain on wire rack over paper towels and serve immediately with following sauce.
  • Bring chicken broth and the next 5 ingredients to a boil in a small saucepan, whisking constantly; boil 1 minute.
  • Dip wontons in sauce.

Nutrition Facts : Calories 39.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 99.3, Carbohydrate 5.9, Fiber 0.3, Sugar 0.8, Protein 1.1

CHICKEN AND PEACH WONTONS



Chicken and Peach Wontons image

Make and share this Chicken and Peach Wontons recipe from Food.com.

Provided by AZPARZYCH

Categories     Poultry

Time 35m

Yield 36 wontons, 9 serving(s)

Number Of Ingredients 10

nonstick cooking spray
8 ounces ground chicken or 8 ounces turkey
1/4 cup pineapple juice
3 tablespoons green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon ground ginger
1/2 cup peaches, peeled, finely chopped or 1/2 cup frozen peaches
1/4 teaspoon crushed red pepper flakes
36 wonton wrappers
cooking oil, for deep-fat frying

Steps:

  • For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat.
  • Cook and stir chicken or turkey until no longer pink; drain.
  • Add pineapple juice, green onion, soy sauce, and ginger.
  • Bring just to boiling; reduce heat.
  • Simmer, uncovered, for 4 minutes or until liquid evaporates.
  • Stir in peaches and pepper.
  • Cool mixture slightly.
  • 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.
  • 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
  • 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.

Nutrition Facts : Calories 133.1, Fat 1.3, SaturatedFat 0.3, Cholesterol 20.5, Sodium 314.7, Carbohydrate 20.7, Fiber 0.8, Sugar 1.6, Protein 8.9

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