Devin Alexander's Party Wontons
Per ServingDevin Alexander's Party Wontons |
||
|---|---|---|
| Makes: 12 servings | ||
| Serving Size: 3 wontons | ||
| Calories | 90 | |
| Fat | 2 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 15 | mg |
| Sodium | 150 | mg |
| Potassium | 95 | mg |
| Protein | 7 | g |
| Phosphorus | 70 | mg |
| Choices: Starch 0.5, Nonstarchy Vegetable 1, Lean Protein 1 | ||
- Makes: 12 servings
- Serving Size: 3 wontons
- Preparation Time: 35 minutes
- Cooking Time: 10 minutes
Ingredients
| 2 | Tbsp. | drained sliced canned water chestnuts |
| 1 | med. | carrot, peeled, trimmed, and cut into 6 equal pieces |
| 2 | whole | green onions, trimmed and each cut into thirds |
| 1 | med. | garlic clove, peeled and ends trimmed |
| 12 | oz. | 99% lean ground chicken breast |
| 1/4 | cup | finely minced sweet onion |
| 1/2 | Tbsp. | sake or cooking sherry |
| 2 | tsp. | toasted or roasted sesame oil |
| 1 1/2 | tsp. | freshly minced ginger |
| 1/4 | tsp. | salt |
| 1/4 | tsp. | freshly ground black pepper |
| 36 | (3-by-3 1/2-inch) wonton wrappers (look for those with as little sodium as possible) | |
| Olive oil spray | ||
| 1/4 | cup | prepared Chinese hot mustard for dipping |
Directions
- Preheat the oven to 400° F. Line a large baking sheet (or sheets) with aluminum foil.
- Add the water chestnuts, carrot, green onions, and garlic to a food processor fitted with a chopping blade. Process them until the ingredients are minced, scraping down the sides of the bowl if necessary. Add the chopped vegetables to a fine mesh strainer. Using a rubber spatula or a spoon, press out any moisture from the chopped veggies.
- Add the vegetable mixture, ground chicken, sweet onion, sake, sesame oil, ginger, salt, and pepper to a large glass or plastic mixing bowl. With a fork or clean hands, mix the ingredients until well combined.
- Fill a small bowl with water. Place a wonton wrapper on a clean, flat work surface. Spoon about 1 Tbsp of the filling onto the center of the wrapper (use a 1 1/4-inch-diameter cookie or meatball scoop for ease if you have one). Dip your finger into the water and run your fingertip along two adjacent edges of the wrapper. Fold the wrapper in half diagonally, creating a triangle. Gently press your finger around the edges of the wrapper, sealing the dry side to the moistened side, careful not to leave any air bubbles.
- Gently press the wonton to spread out the filling so the wontons cook evenly. Transfer the wonton to the prepared baking sheet; lay it flat. Fill and seal the remaining wonton wrappers, working in batches. Don’t overlap them on the sheet.
- Lightly mist the tops of the wontons with the oil spray and bake for 5 minutes. (If you are using multiple baking sheets, be sure to place them side by side, or cook one after the other to ensure even cooking and crisping). Gently flip the wontons, spray the tops with the oil spray, and bake an additional 2 to 4 minutes, or until the outsides are lightly browned and the chicken mixture is no longer pink.
- Serve immediately with Chinese hot mustard for dipping.
Recipe from You Can Have It! More Than 125 Decadent Diabetes-Friendly Recipes by Devin Alexander. Available March 2018. See more of Devin Alexander's recipes at www.devinalexander.com.
