1 recipe gluten free wonton wrappers
1 pound ground chicken, beef, pork or white meat turkey
1 tablespoon finely grated fresh ginger (or 1 1/2 teaspoons ground ginger)
2 garlic cloves, peeled and finely grated or minced
2 tablespoons chopped scallions (from about 1 large scallion, white and green parts)
1 tablespoon gluten free soy sauce or tamari
2 tablespoons gluten free sweet chili sauce (or 2 tablespoons gluten free oyster sauce)
2 cups chopped fresh greens such as kale, brussels sprouts and/or cabbage
Egg wash (1 egg beaten with 1 tablespoon water)
Oil, for coating (or for frying)
Make the wonton wrappers according to the recipe instructions, cut into approximately 3-inch squares. Set the wrappers aside. In a large bowl, place the meat, ginger, garlic, scallion, soy sauce, sweet chili sauce or oyster sauce, and greens, and mix well to combine. The mixture will be thick and relatively sticky.
To assemble the wontons, place a wonton wrapper flat in the palm of your hand. Dip the index finger of your free hand in the egg wash, and paint all 4 edges of the wrapper with the egg wash. Add about 1 teaspoonful of the filling mixture to the center of the wrapper. Fold one corner of the wrapper catty-corner to the opposite corner to enclose the filling. Seal the wrapper tightly around the filling, squeezing out any air bubbles.
Place the shaped and filled wontons in the basket of your air fryer in a single layer and spray or brush generously with oil on both sides. Place in the air fryer and fry at 350°F for 4 minutes. Remove the basket and shake it around, turning over as many of the wontons as possible. Return the basket to the air fryer and continue to fry for another 4 to 6 minutes, or until golden brown all over. Serve immediately with extra sweet chili sauce or soy sauce.
Alternate Oven-Baking Directions: Prepare the wontons in the same manner, but place them on a wire rack above the lined baking sheet about 1 inch apart from one another. Preheat your oven to 375°F. Using a pastry brush, coat the tops with an egg wash (1 egg beaten with 1 tablespoon water), then place in the center of the preheated oven and bake for 12 minutes, or until lightly golden brown. They can also be boiled in hot soup until tender and cooked all the way through, about 5 minutes.
Alternate Deep-Frying Directions: Prepare the wontons in the same manner. Place paper towels on a plate, and set it aside. Place about 1 1/2 inches of a neutral oil with a high smoke point (like peanut or avocado oil) in a medium-size, heavy-bottomed saucepan and bring the oil to 350°F over medium-high heat. Add a few wontons to the oil to fry, turning occasionally until they are golden brown, about 3 minutes. Remove them using a strainer to the paper-towel-lined plate to drain. Bring the oil back to temperature between batches. Repeat with the remaining wontons.
Adapted from the book Gluten-Free Small Bites: Sweet and Savory Handheld Treats for On-the-Go Lifestyles and Entertaining, by Nicole Hunn. Excerpted by arrangement with Da Capo Press, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2016.
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