Food & Wine


The Oscars are on Sunday. If you're planning a big party, chances are you need appetizer (or as the cool people call them, appy) ideas. We'll offer a few this week. This one comes from Better Homes and Gardens.


8 oz. ground raw chicken or turkey

1/4 cup pineapple juice

3 tablespoons finely chopped green onions

1 tablespoon soy sauce

1 teaspoon ground ginger

1/2 cup finely chopped, peeled fresh or frozen peaches, thawed

1/4 teaspoon crushed red pepper

36 wonton wrappers

Cooking oil for deep-fat frying


For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat. Cook and stir chicken or turkey until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.

To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.

Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to 365 degrees. Fry wontons, 4 at a time, for 1 1/2 to 2 minutes or until golden, turning once. Remove wontons from oil; drain on paper towels. Place fried wontons in a single layer on a baking sheet. Keep warm in a 300 degree oven while frying remaining wontons. Serve warm. Makes 36 wontons.

Make Ahead: Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month. To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400 degree oven for 5 to 7 minutes or until heated through.