Chinese Style Chicken and Mushroom Wontons

Happy Tuesday Fellow Foodies!
I have decided to move my blog over to a new home. While I will still maintain "The Enlightened Chef", any and all new recipes, and thoughts will be found at "Low Country Larder" www.lowcountrylarder.blogspot.com
Today I had some leftover chicken to use up, so I made wontons with it for soup. Normally wontons are made with ground raw meat of some kind; such as chicken, pork, shrimp, crab, etc... The raw protein acts as a binder holding all the ingredients together, but since I used leftover, already cooked, chicken-I had to find another binder ingredient...enter leftover, cooked brown rice!

If you'd like to try this recipe with raw meat instead of cooked, just follow the recipe as written omitting the rice, and substituting in ground raw meat for the cooked chicken. Easy Breezy Lemon Squeezy!

As well, this recipe makes 5 dozen wontons. I usually use between 10-12 in a batch of soup, and simply freeze the rest for later. They keep about 12 weeks once frozen.

Chinese Style Wontons for Soup

8 oz. cooked chicken
1 cup cooked brown rice (white rice will do)
12 oz. shiitake or crimini mushrooms-quartered
1 Tbs. sesame oil
1/2 cup onion-diced
4 cloves garlic-minced
1 tsp. minced ginger
60 wonton wrappers
1 egg beaten with 2 Tbs. cold water

In a food processor, with the blade attachment in place, add the mushrooms and pulse until they are finely chopped up and looks like fine beach pebbles.
Remove from the food processor and do the same to the chicken
(if you are using raw meat, process until you have a fine pastes), remove the chicken from the processor and add the rice. Run the food processor until you have a thick pasty rice mash (if you know what MOCHI is, then you want a coarse looking mochi). Pour your sesame oil- please don't substitute a different oil here-into a hot sauté pan and cook the onions over medium low heat until they are translucent and golden brown-stirring often. Add the garlic and the chopped mushrooms, turn the heat up to medium high and cook stirring occasionally for 4-7 minutes, until most of the water has evaporated from the mixture.
Add the ginger and chicken, toss to combine everything. Remove the chicken  and mushroom mixture to a bowl and allow it to cool to a workable temperature. Taste and adjust for seasoning. Add the rice paste and gently mix with your very clean hands until you have a smooth uniform consistency that hold a ball shape when you squish a little in your hand.
Lay out 5-10 wonton skins on your clean work surface, brush with the egg wash and place about 1-1.5 tsp. of chicken mix in the center of each skin.
Fold into a triangle and then fold the points of the long side together to make a wonton. I have put a brief (and very, very rare Video) together for you to watch below.
Now, simply bring your favorite soup recipe to a simmer, drop in as many wontons as you like, and cook for 4-6 minutes.
serve, and feel the love!

You can store the Wontons you don't use in the freezer for up to 12 weeks. Simply lay in one layer on a cookie sheet to freeze the for about an hours. Then transfer to an airtight container for long-term storage.

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