Chinese Chicken Cornucopias

1. 1

   Cut each wonton wrapper into circles using a large biscuit cutter (about 3 inch). Wrap the circles around metal cream horn forms, wetting the edges to seal.

2. 2

   Deep fry at 375 degrees.

3. 3

   When delicately browned, remove from oil and drain on absorbent paper. To remove the cones from the forms, use a clean dish towel, holding the larger end of each cone in one hand and give the cone a little twist with the other hand (using towel to prevent burns). These can be made a week in advance of when you plan to use them. Keep stored in a tightly sealed container or plastic zip-type bag. To prepare filling: combine the chicken and onions.

4. 4

   In a small bowl combine the mustard, sesame oil, and soy sauce.

5. 5

   Mix well. Pour over chicken and onions.

6. 6

   This is best if refrigerated overnight for flavors to

7. 7

   blend.

8. 8

   Before stuffing the cones with this mixture, stir in enough mayonnaise to bind the filling.

* Per serving · 4 servings · Values may vary.