OOOOH, Mexican ones sound great! This recipe is for a wonton appetiser but it is sooooo good that it would be great using larger wrappers:
Chicken and Peach Wontons
225 g ground raw chicken
60 ml pineapple juice
45 ml chopped green onion
15 ml soy sauce
5 ml fresh ginger, peeled, finely chopped
120 ml fresh peaches, peeled, finely chopped (I have used frozen peaches, too)
2 ml crushed red pepper
36 wonton wrapers
cooking oil for frying
1. For the filling, saute chicken until no longer pink, drain excess juice.
Add pineapple juice, green onion, soy sauce and ginger, bring to a boil then simmer for 4 minutes.
Stir in peaches and pepper, cool mixture.
To fill, spoon 1 rounded tablespoon of mixture into the center of each wonton, brush edges with water.
Fold the four sides together toward center, pinching corners.
Heat oil in deep fryer to 365ºf, fry wontons, four at a time till golden brown.
Remove from oil and place on a towel to take off excess oil.
Makes 36 wontons.
Note: freeze on baking sheet about 30 minutes after they have cooled. To serve reheat in a 350º for about 8-10 minutes.
Well-behaved women seldom make history!