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1 and 1/2 pounds (700 grams) ground chicken
3 ounces (85 grams) shiitake mushrooms, finely diced
2 cloves garlic, minced
3 scallions, chopped
1/2 cup shredded carrots
1 cup shredded green cabbage
1 tablespoon soy sauce
1 tablespoon Gefen Sesame Oil
2 and 1/2 cups Manischewitz Chicken Broth
oil for frying
In a bowl combine first 8 ingredients and mix well.
Using one wrapper at a time: Wet the edges. Fill with a half teaspoon of chicken filling. Fold one side over to meet the other and pinch closed tightly.
Prepare all wontons. They can be frozen at this point if making ahead (but be sure to fry them as close to serving as possible).
In a frying pan heat four tablespoons of oil. Fry 12 wontons (or however many you can fit side by side) for about three minutes or until browned. Flip the wontons over. Add half a cup chicken broth to the pan. Cover and cook for five minutes until liquid has evaporated.
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