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    The Emperor's Wontons


    Source of Recipe


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    List of Ingredients




    Mustard Sauce:
    1/4 cup Dijon mustard
    1 cup sour cream
    1 t. lemon juice
    Wontons:
    1 pkg. frozen chopped spinach, thawed (10.5 oz)
    1/2 pound Ricotta cheese
    4 green onions, chopped
    2 cups cooked chicken, finely diced
    1 can water chestnuts, chopped (8 oz)
    Salt and pepper to taste
    1 pkg. wonton wrappers
    1 egg, beaten
    Peanut oil

    Recipe



    For sauce, combine all ingredients and refrigerate until ready to
    serve.
    Squeeze thawed spinach to drain well. In a bowl, combine spinach,
    cheese, green
    onions, chicken, water chestnuts, salt and pepper. Place 1/2 t. of
    mixture on
    each wonton wrapper. Moisten edge with beaten egg. Fold wonton
    diagonally to
    form a triangle. Fold again. Bring opposite corners up to the center.
    Use egg
    mixture to seal. In wok or skillet, add oil to a 3" depth. When hot,
    fry 3-4
    wontons at a time until golden, turning frequently. Drain cooked
    wontons on paper
    towel. Serve with mustard sauce or other oriental sauces. Makes 40
    wontons
 

 

 

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