chicken vegetable wonton appetizers
Crumble chicken into large skillet and cook over medium heat until no longer pink. Remove from heat and stir in water chestnuts, carrot, green onion, 3 Tbsp soy sauce, ginger and garlic powder. Allow chicken mixture to cool slightly. Combine cornstarch and water in a small bowl. Lay out wonton wrappers, 8 at a time on a flat surface. Spoon 1 Tbsp chicken mixture in the center of each wonton wrapper. Brush edges of each wonton wrapper with the cornstarch mixture and press edges together over filling to seal. Repeat with remaining wonton wrappers until all are filled. Heat about 3/4″ of oil in a large deep skillet. Preheat oven to 250°F. Fry filled wontons, 6 to 8 at a time, until golden, turning to brown evenly. Drain on paper towel lined plate. Place cooked wontons on a baking sheet and keep warm in oven. Serve warm wontons with additional soy sauce.
Makes 48 appetizers.