Lemongrass Wontons
Sauce:

Lemongrass Wontons

Ingredients:

  • 500g ground chicken
  • 4 cremini mushrooms
  • 4 heads of bok choi, stalk removed
  • 2 cloves garlic
  • 20g fresh ginger
  • 2 stalks of lemongrass. 1 inch trimmed off the tops and bottoms, beaten to release oils, and very finely chopped.
  • 1/2 teaspoon salt
  • 2 tablespoons Die Slo Glazed Over Asian Inspired BBQ sauce
  • 1/2 teaspoon low sodium soy sauce
  • zest of half a lime
  • 1 pack wonton wrappers

Made With:

Lemongrass Wontons

Ingredients:

  • 500g ground chicken
  • 4 cremini mushrooms
  • 4 heads of bok choi, stalk removed
  • 2 cloves garlic
  • 20g fresh ginger
  • 2 stalks of lemongrass. 1 inch trimmed off the tops and bottoms, beaten to release oils, and very finely chopped.
  • 1/2 teaspoon salt
  • 2 tablespoons Die Slo Glazed Over Asian Inspired BBQ sauce
  • 1/2 teaspoon low sodium soy sauce
  • zest of half a lime
  • 1 pack wonton wrappers

Recipe Instructions:

  1. Finely chop and thoroughly combine all ingredients in a large bowl.
  2. Scoop 1 tablespoon of the ground chicken mixture into each wonton wrapper and fold in half. Use water or 1 beaten egg to seal the wonton.
  3. Brush uncooked wontons with a small amount of neutral oil, or alternatively use a non-stick cooking spray.
  4. Air fry the wontons at 350 degrees for about 7 minutes. Flip and fry for an additional 7 minutes, or until golden brown, crispy and cooked through.
  5. Alternatively, steam or boil the wontons in your favourite Asian soup for 15 minutes.

Made With:

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