Chicken and Crab Wontons

Ingredients

1 whole small chicken breast
1 clove garlic, minced
1 Tbsp. cooking oil
1 cup chopped Chinese cabbage
1/2 cup finely chopped pea pods
1/4 cup chopped water chestnuts
2 Tbsp chopped onion
1/2 cup canned or cooked crab meat
1 beaten egg
2 Tbsp soy sauce
1 tsp dry sherry
1/4 tsp salt
1/8 tsp black pepper
40 wonton skins

Instructions

Skin, bone, and finely chop chicken. In a skillet, cook chicken and garlic in 1 Tbsp. cooking oil for about 2 minutes. Add vegetables. Cook for 2 or 3 minutes more. Flake crab meat. In a bowl combine chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly. Place a wonton skin with one point toward you. Spoon about 2 tsp. of the filling just off-center of skin. Fold bottom point of wonton skin over filling. Roll wonton once to cover filling, leaving about 1 inch unrolled at the top of the skin. Grasp the left and right-hand corners and bring together below filling. Overlap corners. Repeat with remaining wonton skins and filling. Place 5 or 6 wontons in deep hot oil or shortening (365 F) for 2 to 3 minutes, or until golden brown. Use a slotted spoon or wine strainer to remove wontons. Drain on paper toweling. Serve warm with Sweet-Sour Sauce and Hot Chinese Mustard. Makes 40 wontons.