Cranberry Chicken Wonton Bites
- Ingredients
- Instructions
- 1/2 cup celery
- 1/2 cup sweet white onion
- 1 tablespoon garlic cloves
- 1/2 cup parsley
- 2 cups ground chicken
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 3/4 cups Cranberry Sauce:
- 24 wonton wraps
- 1 1/2 cups Canola oil
- 1/4 cup Water
- Mince celery, onion, garlic, and parsley until fine and add to ground chicken in a large bowl.
- Add garlic powder, salt, and ground pepper to the large bowl with ground chicken mixture. Mix by hand until ingredients combined.
- Add canola oil to a large wraps sauce pan and heat until it reaches 375°F. Take one wonton wrapper and add 1 teaspoon each of ground chicken mixture and cranberry sauce and put in center of wonton wrap. Wet the edges of the wrapper then fold in half and seal shut. Place 4 wontons in oil at a time for 2 minutes on each side or until the inside mixture reaches 165°F. Place on a plate with paper towel to remove any excess grease from wontons. Let cool for 5-10 minutes.
- 1/2 cup celery
- 1/2 cup sweet white onion
- 1 tablespoon garlic cloves
- 1/2 cup parsley
- 2 cups ground chicken
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 3/4 cups Cranberry Sauce:
- 24 wonton wraps
- 1 1/2 cups Canola oil
- 1/4 cup Water
- Mince celery, onion, garlic, and parsley until fine and add to ground chicken in a large bowl.
- Add garlic powder, salt, and ground pepper to the large bowl with ground chicken mixture. Mix by hand until ingredients combined.
- Add canola oil to a large wraps sauce pan and heat until it reaches 375°F. Take one wonton wrapper and add 1 teaspoon each of ground chicken mixture and cranberry sauce and put in center of wonton wrap. Wet the edges of the wrapper then fold in half and seal shut. Place 4 wontons in oil at a time for 2 minutes on each side or until the inside mixture reaches 165°F. Place on a plate with paper towel to remove any excess grease from wontons. Let cool for 5-10 minutes.
