Chicken Pumpkin Wontons Recipes

CHICKEN WONTONS

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.

CHICKEN FIG WONTON

Steps:

• In a food processor pulse the figs with the sugar until coarsely chopped. In a small bowl mix the figs with the chicken. In a hot wok heat the canola oil and add the shallot, stir-fry briefly. Add the chicken mixture break it up with chopsticks or spoon and cook until chicken turns grey. Add the soy sauce, dry sherry, lemon zest and salt and pepper. Mix well. Add cornstarch slurry and cook until mixture has slightly thickened. Turn mixture out onto a sheetpan and divide the mixture into 24 portions. Allow to cool. Place a wonton wrapper on a flat surface. Spoon 1 portion of the filling into the middle of the wrapper. Moisten the edges of the wrapper. Fold the wrapper into a triangle, press the edges down. Form a ring pulling the 2 corners along the fold together. Moisten 1 corner and press it into the other one forming the wonton. Repeat until all 24 are made. Heat 2 cups of canola oil in a large wok to 375 degrees F. Carefully drop the wontons in batches and fry them, turning, for about 2 minutes or until golden brown. Using a slotted spoon or a spider transfer fried wontons to paper towels and drain them. Serve immediately or cool and cover. When ready to serve reheat wontons in a 450 degree oven for 5 minutes.

PUMPKIN PIE WONTONS

Steps:

• Preheat oven to 400ºF.
• In a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
• Place one wonton wrapper flat on work surface.
• Spoon 1 Tbsp.
• filling into center.
• Moisten edges of wonton with water and fold in half to form triangle.
• Press edges to seal.
• Repeat with remaining filling and wontons.
• Arrange filled wontons on ungreased baking sheet.
• Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
• Bake until golden, about 16 minutes.
• Turn and bake 2 more minutes.
• Set baking sheet on wire rack to cool.

CRISPY CHICKEN WONTONS

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.

PUMPKIN WONTONS

Steps:

• Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
• Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until blended; spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
• Heat oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool. Sprinkle with powdered sugar. Serve with caramel sauce.

PUMPKIN WONTONS WITH BUTTERSCOTCH SAUCE

Steps:

• For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.

CRISPY CHICKEN WONTONS

Steps:

• In a bowl, combine chicken, carrot and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. 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.
• Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.

BUFFALO CHICKEN WONTONS

Steps:

• Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
• Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
• Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.