Wontons are easy to make and can be an appetizer or part of the main meal. The recipe allows the pheasant to be baked, grilled, or broiled before chopping. Smoking adds flavour that comes through in the wonton.

Ingredients:

• 1 lb smoked pheasant, chopped (See Smoked Pheasant Snacks or Hot & Spicy Pheasant)
• 250 grams cream cheese
• 1 tbsp grated fresh ginger
• 2 tbsp cilantro, finely chopped
• 1 tbsp soy sauce
• 1 tsp pepper
• 1 egg
• ¼ cup water
• 50 wonton wrappers
• Vegetable or peanut oil for frying

Directions:

1. Combine the meat, cream cheese, ginger, cilantro, soy sauce, and pepper in a large bowl.
2. Whisk the egg and water together to make the egg wash.
3. Lay out several wonton wrappers on a dry workspace. Add 1 tbsp of the meat mixture to the centre of the wrapper if you plan to boil them or 1 tsp if you want to fry them. Brush the egg wash on 2 edges of the wrapper and fold it to the corner without the egg wash to form a triangle. Press gently to seal the wonton.
4. Place folded wonton on a dry plate or baking sheet and cover with plastic wrap to avoid drying out. Cook immediately or freeze them separately on a baking sheet to store later in a sealable bag.
5. To fry wontons, add 1 inch of cooking oil to a wok or Camp Chef cast-iron frying pan. Heat the oil until it reaches 375°F. Add a few wontons at a time to the oil to maintain heat. Turn wonton once or twice until they are golden brown. Remove the wonton from the oil and place it on a rack over a baking sheet or a paper towel so excess oil can drain.
6. To boil wontons, bring water or soup broth to a rolling boil and place wontons in one at a time. Stir to ensure they do not stick together. Wontons will float when done, in about five minutes from frozen.