¾ lb. diced, cooked Chicken Breast                           ½  can Water Chestnuts

2 Tbsps. Soy Sauce                                                   2 Scallions

2 thin slices Ginger Root                                           Cold Water

1 cup Bean Sprouts                                                  1 pkg. Wonton Wrappers


  1. Finely mince the ginger Root, and chop the Water Chestnuts and Bean Sprouts.
  2. Dice the Scallion.
  3. Mix together the diced Chicken, Soy Sauce, Ginger Root, Water  Chestnuts,
  4. Bean Sprouts and Scallion.


  1. Cover a jelly roll pan with parchment paper and spread out as many Wonton Wrappers as will fit.
  2. Place 1 teaspoon of the filling just below the center of each wrapper.
  3. Dip your finger or a pastry brush in a cup of Cold Water and moisten the edges of the Wrappers.
  4. Fold the Wonton in half diagonally and press the edges together.  Next take two ends and press them together.
  5. Place each finished Wonton on a parchment covered tray and cover with a dry towel.


  1. Fill a large saucepot with water and bring to a boil.
  2. Carefully add the Wontons to the boiling water and cook until they come to the top of the water;  (they will take about 3 minutes to cook)
  3. Remove from the water with a slotted spoon, wire basket or strainer;  be sure to allow the excess water to drain off.

*  NOTE:  The Wontons may also be fried in very hot deep oil;  be sure to drain them well on paper towels before serving.

SERVE  with one or all of the  following sauces:

Sweet and Sour, Soy Sauce, Ketchup mixed with Hot Chinese Mustard or Plum Sauce.

YIELD:       Approx. 50 Wontons

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