While most appetizer spreads seem to demand an appealing chip ‘n dip combo… easy, breezy fare… a varied sprinkle of heartier options makes for a more rounded, sure-to-please mix of goodies; ones that will not only scrumptiously satiate the friendly faces in your group, but are also sure to put a little welcomed zip and zing in your apps offering.

Oftentimes, I’ll work around a theme: South-of-the-border Tex-Mex with a “mini” taco bar, guacamole and chips, jicama slices, and a platter of fresh fruits; Italian fare with little meatballs, herb-y crackers and a yummy mozzarella cheese, a mix of olives and nuts, and a plate of fresh fruits and veggies along with a Caesar dip; or, perhaps it’s something with an Asian flair like little sushi or veggie spring rolls, edamame, sliced cucumbers with a sweet-vinegar dressing… and, always, these little wontons.

You just can’t go wrong with this nibble… sautéed ground chicken mingled with water chestnuts, cilantro, sliced kale, onion and apple… yes, APPLE! A crisp Stemilt apple (Fuji apples in this preparation) provides the perfect yin-yang balance of sweetness to this savory offering. In addition to the welcomed addition of subtle sweetness, a good chop of apple, coupled with water chestnuts, makes for a delightful, light crunch that balances the fill of this wonton with its crisp exterior. And, like those everyday chips, every good wonton needs a good dip. A simple whisk of fresh orange juice, peach preserves, ponzu sauce, tamari, ginger and garlic comes together quickly… a delicious dipping sauce to serve alongside these hearty little nibbles.

Fuji Apple, Chicken & Kale Wontons Appetizer

Fuji Apple, Chicken & Kale Wontons Appetizer

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped yellow onion
  • 1/2 lb ground chicken thigh meat
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 cup finely chopped water chestnuts
  • 1 cup chopped, peeled Stemilt apple
  • 1 cup loosely packed, thinly sliced kale, ribs removed
  • 2 tbsp sliced green onion
  • 2 tbsp chopped, fresh cilantro
  • 30 wonton wrappers
  • canola oil
  • 1 cup fresh orange juice
  • 1/2 cup peach preserves
  • 1/4 cup ponzu sauce
  • 2 tbsp tamari
  • 1/2 tsp grated ginger
  • 1/2 tsp grated fresh garlic

Apples and water chestnuts offer a delightful crunch that balances out the savory chicken filling in these wontons.

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  • Yield
    10 servings servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    appetizer

Apples and water chestnuts offer a delightful crunch that balances out the savory chicken filling in these wontons.

Instructions

  1. Heat olive oil in a pan set over medium high heat.
  2. Add onion to pan and sauté until slightly translucent; approximately 3 to 5 minutes. Add chicken to onion, season with salt and pepper, and cook through until just slightly golden; approximately 10 to 15 minutes.
  3. Add apple, chestnuts and kale to mixture.
  4. Sauté mix another 1 to 2 minutes, until kale is slightly wilted.
  5. Remove from heat, add green onion and cilantro, mix through until well blended.
  6. Season to taste with additional salt and/or pepper, as desired. Set aside.
  7. In a bowl, whisk orange juice, preserves, ponzu, tamari, ginger and garlic.. plus a scant pinch of salt… until thoroughly combined. Set aside.
  8. Arrange wonton wrappers on your prep surface (as many as you can comfortably fit – then set aside and continue filling and sealing remainder, as follows).
  9. Fill a small bowl with a touch of cold water and set it within reach of your prep area.
  10. Place a scant tablespoon of your apple-chicken mix in the center of each wrapper.
  11. Using your finger or a pastry brush, lightly moisten a thin edge of two meeting sides of one wonton; then fold opposite side of wonton wrap over filling to create a triangular shape.
  12. Press the two sides together (picking up wonton to pinch/press edges to seal well); set aside and repeat with remaining wontons. Set aside.
  13. Heat canola oil in a heavy pot over high heat (325 to 375 degrees F., or until edge of wonton dipped in oil sizzles; enough oil in pot to fill bottom to ½”).
  14. Working in small batches (4 to 6 at a time), place wontons in hot oil for approximately 10 to 15 seconds. Using tongs, carefully turn each wonton over and fry an additional 5 to 10 seconds, until golden.
  15. Watch wontons and adjust fry time as required based on heat. (As you begin to see golden edge of initial fry side, they are ready to turn.)
  16. Remove to paper towels to drain. Repeat with remaining filled wraps.
  17. Arrange wontons on a platter and serve with dipping sauce.

Nutritional Information

Per Serving

  • Calories: 284
  • Fat Content: 9.0
  • Protein Content: 11.8
  • Carbohydrate Content: 40.3
  • Fiber Content: 1.9
  • Sugar Content: 3.2

Lorie Hopcus

Lorie is a self-taught cook with a passion for good food and fresh ingredients. Based just outside of Portland, Oregon, Lorie’s inspiration for creating fruit recipes on The Stem comes from trying new restaurants and reading and viewing almost anything food related, as well as traveling throughout the world with her husband, or to visit her two daughters. Lorie loves all Stemilt fruits but Honeycrisp apples are her favorite.

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