Southwest Chicken Wontons
1 1/2 lbs. chicken breast, cooked
2 tsp. ground cumin
2 tsp. paprika
2 tsp. poultry seasoning
2 tsp. chili powder
2 Tbsp. fresh parsley leaves, chopped
1/2 cup frozen corn, thawed
1/4 cup red pepper, minced
1/4 cup yellow pepper, minced
1 cup cheddar cheese, shredded
24 wonton wrappers
Water, for sealing wrappers
Vegetable oil, for frying
Place chicken in a bowl and mix with all other ingredients. Place a small amount of the filling in the center of the wonton.
Wet finger in water and run wet finger along the edge of each wonton wrapper. Fold wrapper into a triangle and seal edges tightly.
Heat oil, in a pot with tall sides, to 360°F. Fry a few wontons at a time until golden brown. Place fried wontons on paper toweled lined plate to drain excess oil.
Serve warm with mustard sauce.
Hot Chinese Mustard Sauce
By: Chef Tim McCoy
Yield: 3/4 cup
1/4 cup mustard powder
1/4 tsp salt
1/2 tsp sugar
3-4 Tbsp. cold water
1 tsp. rice vinegar
Mix mustard powder, salt, sugar, and enough water to moisten into a smooth paste. Add vinegar and more water if necessary. Allow to rest for at least two hours before use.
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