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Chicken Wonton, Fried (M, TNT)
Source: "Chinese Kosher Cooking," by Betty S. Goldberg
Yield: 20 to 24 pieces

1 large whole chicken breast (1 lb.) skinned and boned (I use the boned fresh schnitzels prepared by the butchers at any large supermarket in Israel)
3 scallions (white part only) cut into 1/4" rounds
2 1/8"-thick slices ginger root
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
5 to 6 spring roll sheets each cut into 4 squares (in Israel I use the ready-made "cigar" wrappers found in the freezer case of the supermarket)
Toothpicks for wrapping
Oil for frying

Cut the chicken into chunks about 1" square. In a small bowl combine the scallions, ginger root, sherry, soy sauce and sugar. Marinate the chicken pieces for about 30 minutes, stirring occasionally.

Place a piece of chicken and a scallion slice in the center of a square of the wrapper. Fold all 4 corners over the chicken, overlapping the corners to completely encase the chicken. Secure with a toothpick, which should go through all four corners, through the chicken and out the other side of the wrapper. Fry each package until the wrapper is golden brown (only a few minutes). Remove and drain.

I serve these on a platter and put a number of dipping sauces on the table - apricot duck sauce, hot mustard sauce, sweet and hot chili sauce, or any others that you like. All these are passed around, usually with lots of friendly chatter. This adds a "communal" dimension to the meal, which seemed about right for Rosh Hashanah.

Posted by Scott Mann

Nutritional Info Per Serving: N/A