Barham Family Farm Ground Chicken, Eggplant and Mushroom Wontons

1 pound ground chicken

1 pint portobello mushrooms

1/2 medium eggplant, diced into 1-inch pieces

1 teaspoon dark sesame oil

1 tablespoon soy sauce

3 green onions, sliced, for garnish

1 package wonton wrappers

Vegetable oil, for frying

Sriracha mayo

Sweet chili sauce

In a 12-inch skillet, cook chicken on low heat until meat is no longer pink; be sure to steam not brown the meat, adding a lid to the skillet, if necessary. Remove chicken from the skillet and set aside. Add mushrooms and cook for 2-3 minutes. Add eggplant and continue cooking until soft and cooked through. Stir in sesame oil, soy sauce and two-thirds of the green onions into the meat mixture; remove skillet from the heat and allow to cool, or refrigerate overnight.

To make the wontons: Place a teaspoon of the cooled meat mixture in the middle of the wrapper and folder diagonally, sealing the edges with water and place triangles on a baking sheet. 

Fill a clean skillet or dutch oven with 2 inches of oil and heat until the oil registers 375° F. on a deep fry thermometer. Add wontons and fry 1-2 minutes per side or until browned, then flip to finish on the other side. Remove the wontons with tongs and place on a plate lined with paper towel to blot oil.

Serve wontons with mayo and chili sauce and garnish with green onions.