Monday, May 10, 2010
Chicken Wontons with Mango Sauce
It's so great to be pulling handfuls of fresh herbs out of the garden again. So many recipes are adaptable, so it's an act of creativity to wander and wonder what flavor combos will work best, deciding right there on the spot. One thing thats growing wild in my yard right now is field garlic. It's everywhere and pitches in as a substitute for chives, scallions, garlic and even onion when sauteed.
Combined with fresh cilantro, chopped chicken and water chestnuts, it makes a great wonton filling. This recipe was given to me long ago by Jack Young, a member of one of my long-lost online book groups, when I asked for something different to do with chicken. The kids enjoyed folding the dumplings and making the mango sauce, too.
1 package of wonton wrappers (also known as Large Fresh Dumpling Peel)
For the filling:
8 water chestnuts (fresh or canned)
2 medium chicken breasts
1 handful of field garlic or one large scallion, chopped
1/4 c. cilantro, chopped
1 T. soy sauce
1/3 c. bread crumbs
salt & pepper to taste
For the sauce:
1 mango, sliced with pit removed
1/4 c. white vinegar
1 T. sugar
1 jalapeno pepper, chopped
In a food processor, process the water chestnuts until coarse. Add the chicken breasts and continue to process until the mixture is smooth (about 10-15 seconds). Transfer to a mixing bowl and add the field garlic or scallion, cilantro, egg, soy sauce, salt and pepper. Fold in the bread crumbs.
Make the wontons using the traditional technique normally found on the wonton wrapper pacakaging. Use about 3/4 teaspoon of the filling for each wonton. (Wontons may be makde ahead, placed on a plate or tray covered by plastic wrap and refridgerated until ready).
For appetizers, deep fry wontons in peanut or corn oil for a few minutes over medium-high heat, being careful to not overcook. Place them on paper towels to absorb excess oil.
Serve with Mango Sauce which is easily made by combining mango, vinegar and sugar in a food processor. For extra zest, add in a chopped jalapeno pepper to the sauce.
I'm looking for some other good wonton fillings - any ideas?