Sunday, September 12, 2010

Spice Curried Wontons

This fusion recipe of Indian flavours delicately wrapped in Chinese wonton cups, make the cutest little appetizers. They're easy and take no time make but will surely be an instant hit with your family and friends at your next house party.

The background to the recipe's key spice, curry powder, was developed by British manufactu
rers in an attempt to provide a ready-made spice mixture similar to the kari podi (podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, kari podi is the combination of spices that evolved into British-style curry powder.

The other star ingredient, wontons, are Chinese dumplings made
from wheat flour and eggs. There are many variations of wontons but the most common type of wonton, known to North Americans, is the Cantonese version made with a minced pork filling and served boiled in soups. So try making these tasty bite-sized treats, they will be your new go-to "appie" for many parties to come!



Did you know: Cantonese wontons were introduced to Hong Kong after World War II as street food and later to indoor eateries.
Ingredients
- 24 wonton wrappers (Preferred brand: Double Happiness Foods Wonton Wrappers)
- canola oil
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 cups chopped cooked chicken or turkey
- 1 tbsp curry powder
- 1/2 cup coconut milk
- 1/3 cup mango chutney (or any chutney of choice)
- 1/4 cup fresh lime juice
- salt and pepper to taste
- chopped green onions or cilantro (optional)
Did you know: Curry is actually a mix of spices and commonly includes ground coriander, turmeric, cumin, fenugreek, dry mustard, ginger, garlic, cinnamon, cloves, cardamom, black pepper and red chili peppers.
Preparation:

1. Preheat oven to 350 degrees.

2. To make the wonton cups, press wonton wrappers into mini muffin cups, pressing any folds firmly to the sides. Bake for 5-8 minutes until golden brown. Set aside to cool.

3. For the filling, heat a teaspoon of canola oil in a frying pan and saute the onions for 5 minutes, or until soft. Add the garlic and ginger, cool for another minute. Add the chicken, curry, coconut milk , chutney, lime juice, salt & pepper. Cook, stirring often, until filling is bubbly and thickened. Cool slightly or chill before spooning into wonton cups and sprinkle with chopped green onion or cilantro. Now, put on your party dress and serve to hungry guests!!
Try this: For a lighter version, use light coconut milk or 2% evaporated milk.
Recipe adapted by Julie Van Rosendaal's Grazing

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