Chicken and Chinese Celery Wontons in Sichuan Zhenjiang Vinegar Sauce

Name: Chicken and Chinese Celery Wontons in Sichuan Zhenjiang Vinegar Sauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 16 wontons
Cuisine: asian
Ingredients: 1 pound ground chicken; 1/4 cup chopped shiitake mushrooms; 3 tablespoons Chinese celery with leaves, chopped; 1 tablespoon grated ginger; 1 tablespoon cornstarch; 1 tablespoon rice wine; 1 tablespoon low-sodium soy sauce; 1 tablespoon chicken bouillon; 1 teaspoon salt; 1 teaspoon sesame oil; 1/2 teaspoon white pepper; 1 egg white; Sichuan Zhenjiang Vinegar Sauce, recipe follows; Cornstarch, for dusting; 16 wonton wrappers (3-inch square); Chopped cucumber; Cilantro leaves; 2 tablespoons chile oil; 2 tablespoons low-sodium soy sauce; 1 teaspoon Sichuan peppercorns, crushed; 1 teaspoon toasted sesame oil; 1 tablespoon Zhenjiang vinegar

Recipe courtesy of Ching-He Huang

Show: Restaurant Redemption

Episode: Kathy's Chinese Cuisine

Chicken and Chinese Celery Wontons in Sichuan Zhenjiang Vinegar Sauce

0 Reviews

Level: Intermediate
Yield: 16 wontons
Nutritional Analysis

Per Serving

Serving Size

1 of 16 servings

Calories

70

Total Fat

5

Saturated Fat

1

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

6

Cholesterol

24

Sodium

210

Total: 45 min
Active: 45 min

Level: Intermediate
Yield: 16 wontons
Nutritional Analysis

Per Serving

Serving Size

1 of 16 servings

Calories

70

Total Fat

5

Saturated Fat

1

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

6

Cholesterol

24

Sodium

210

Total: 45 min
Active: 45 min

Ingredients

Filling:

1 pound ground chicken

1/4 cup chopped shiitake mushrooms

3 tablespoons Chinese celery with leaves, chopped

1 tablespoon grated ginger

1 tablespoon cornstarch

1 tablespoon rice wine

1 tablespoon low-sodium soy sauce

1 tablespoon chicken bouillon

1 teaspoon salt

1 teaspoon sesame oil

1/2 teaspoon white pepper

1 egg white

Sichuan Zhenjiang Vinegar Sauce, recipe follows

Wontons:

Cornstarch, for dusting

16 wonton wrappers (3-inch square)

Garnish:

Chopped cucumber

Cilantro leaves

Sichuan Zhenjiang Vinegar Sauce:

2 tablespoons chile oil

2 tablespoons low-sodium soy sauce

1 teaspoon Sichuan peppercorns, crushed

1 teaspoon toasted sesame oil

1 tablespoon Zhenjiang vinegar

Directions

For the filling: In a bowl, combine the ground chicken, shiitake mushrooms, Chinese celery, ginger, cornstarch, rice wine, soy sauce, chicken bouillon, salt, sesame oil, white pepper and egg white. Mix well and set aside.
For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 teaspoon of the filling in the center. Gather up the sides and mold them around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet.
Drop the wontons into large pot of boiling water and cook until they float to the top, 3 to 5 minutes.
To serve: Place six hot wontons on each serving dish. Surround the wontons with chopped cucumbers. Drizzle with Zhenjiang Vinegar Sauce and top with chopped cilantro.

Sichuan Zhenjiang Vinegar Sauce:

For the vinegar sauce: In a bowl, stir together the chile oil, soy sauce, Sichuan peppercorns, sesame oil and Zhenjiang vinegar.

Chicken and Chinese Celery Wontons in Sichuan Zhenjiang Vinegar Sauce

Chicken and Chinese Celery Wontons in Sichuan Zhenjiang Vinegar Sauce

Filling:

Wontons:

Garnish:

Sichuan Zhenjiang Vinegar Sauce:

Sichuan Zhenjiang Vinegar Sauce:

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