8 ounces boneless skinless chicken breast
2 large dried shiitake mushrooms
1 (8-ounce) can water chestnuts, drained
2 large cloves of garlic
2 slices peeled fresh ginger
1 Tablespoon cornstarch
2 teaspoons soy sauce
2 teaspoons dry white wine
or dry vermouth
1/2 teaspoon kosher salt
1/4 teaspoon dried red pepper flakes
60 wonton wrappers
Vegetable oil for deep frying
Rinse the chicken and pat dry. Soak the mushrooms in hot water to cover for 25 minutes or until softened. Drain and squeeze dry. Discard the mushroom stems. Process the mushrooms, water chestnuts, scallions, garlic and ginger in a food processor fitted with a metal blade until finely chopped; do not puree. Add the chicken, cornstarch, soy sauce, white wine, kosher salt and red pepper flakes. Pulse 6 to 8 times or just until the mixture is blended.
Place 1 won ton wrapper with 1 corner facing you on a dry work surface. Spoon 1-1/2 teaspoons of the chicken mixture in the center of the wrapper; moisten the edges. Fold to form a triangle. Bring the 2 corners of the folded edge toward the center and press into the opposite corner to seal. Place on a baking sheet. Repeat with the remaining wrappers and chicken mixture. Chill in the refrigerator.
Won tons may be prepared and frozen before frying on a baking sheet and stored in plastic bags in the freezer. Deep-fry straight from the freezer. Deep-fry the won tons in hot oil until golden brown; drain. Serve with sweet-and-sour sauce, mustard sauce, hoisin sauce or plum sauce.
NOTE: Shiitake mushrooms are easily identified by their garlic-pine aroma. If they are odorless, they are not fresh. Select mushrooms that are firm and dry with no soft spots. Substitute these mushrooms in any recipe that calls for button mushrooms.