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Uploaded by: SynDee's Kitchen


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24 wonton wrappers

1/4 cup cold water, to seal wrappers

6 cups water, to boil wontons


4 oz. chicken breast, chopped

1/8 cup water chestnuts,rinsed & chopped

1/4 cup green onion top, sliced

1/2 teaspoon ginger, freshly grated

1 tablespoon soya sauce

1 teaspoon cornstarch

1 teaspoon sesame oil

1/2 teaspoon brown sugar

1/8 teaspoon garlic powder

1/4 teaspoon onion powder


2 teaspoons sesame oil

1/4 cup onion, chopped

1/4 cup celery. sliced

1/4 cup water chestnuts, chopped

1/2 teaspoon ginger, freshly grated

1 garlic clove, minced

4 cups homemade chicken stock, strained

1/4 teaspoon soya sauce

1/8 teaspoon white pepper


1/4 cup green onion top, sliced



Filling: Add all ingredients to food processor. Pulse till minced & well blended. Cover & refridgerate. Broth: In large pot over med. heat add sesame oil, onion, celery & water chestnut. Cook till onions are tender.Stir in garlic & ginger. Stir 1 min. Add remaining ingredients. Bring to boil. Reduce to simmer. Cover and keep hot. Wontons: In large pot boil 6 cups salted water. Remove filling from fridge. On a piece of wax paper drop filling by teaspoon, shape into balls. On clean surface lay out 4 wrappers at a time (cover remaining wrappers with moist towel so the don't dry out. Place filling ball in center of the wrapper. Moisten sides of wrapper with water. Lift one corner to meet other corner. Press to seal edges. Turn wonton over.Using both hands overlap the two end corners together of the long side. Moisten a corner and pinch the ends firmly together.Place on a lightly floured tray and continue until all wontons are made. Carefully place wontons into the boiling water Stir gently. Reduce the heat to med.. Cook uncovered about 4 min. or till they float. Remove with slotted spoon & add to hot broth. Ladle into serving bowls. Garnish with green onions.

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