Asian-Style Wontons

The Pampered Chef ^®
Asian-Style Wontons
Recipe

24 square wonton wrappers

1 can (5 ounces) chunk white chicken, drained and flaked

1/2 cup fat-free mayonnaise

1/2 teaspoon soy sauce

1 1-inch piece peeled fresh gingerroot, pressed

1 small garlic clove, pressed

1 can (8 ounces) sliced water chestnuts, drained and chopped

1/4 cup grated carrot

1/4 cup finely diced red bell pepper

1 tablespoon snipped fresh cilantro or parsley

Additional cilantro or parsley leaves (optional)

Preheat oven to 350°F. Press one wonton wrapper into each muffin cup of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Lightly spray wontons with vegetable oil using Kitchen Spritzer. Bake 8-10 minutes or until edges are light golden brown; remove from oven. Remove wonton cups from pan to Stackable Cooling Rack; cool completely.
In Classic Batter Bowl, combine chicken, mayonnaise, soy sauce, gingerroot and garlic pressed with Garlic Press; mix using Small Mix 'N Scraper®. Chop water chestnuts using Food Chopper. Grate carrot using Deluxe Cheese Grater. Finely dice bell pepper using Chef's Knife. Snip cilantro using Kitchen Shears. Add water chestnuts, carrot, bell pepper and cilantro to batter bowl; mix well.
Using Small Scoop, fill each wonton cup with chicken mixture. Garnish with additional cilantro leaves, if desired.

Yield: 24 appetizers

Nutrients per serving: (Light) (1 wonton cup): Calories 40, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 5 mg, Carbohydrate 6 g, Protein 2 g, Sodium 125 mg, Fiber less than 1 g

Cook's Tip: To press gingerroot in the Garlic Press, simply place a 1/2-inch piece of the peeled gingerroot in the hopper of the Garlic Press. Squeeze to release the delicate yellow flesh and juice.

Wonton wrappers are 3 1/2-inch square sheets of dough used to make filled wontons. They can be found in the produce section of most supermarkets.

If desired, 2 tablespoons chopped peanuts can be used to garnish the filled wonton cups instead of cilantro or parsley.

Asian-Style Wontons

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