Categories: Asian

Ingredients

• 1 packege chicken breasts (3-4 breasts)
• 4 tsp ground ginger
• 2 tsp garlic powder
• 1 tsp sugar
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp red pepper flakes
• 1/3 c soy sauce
• 1/4 c rice wine vinegar
• 1 tsp sesame oil
• 1 small bunch of scallions, very finely diced
• vegetable oil
• wonton wrappers

Directions

1. Poach chicken with 3 tsp ground ginger, all the garlic powder, red pepper flakes, sugar, salt and pepper in enough water to cover chicken.

2. When cooled, chop finely and add in scallions, soy sauce, rice wine vinegar, sesame oil, and remaining ground ginger. Mix until well incorporated.

3. Arrange wonton wrappers on waxed paper with the bottom corner pointing towards you.

4. Fill wrapper with about 2 teaspoons full of the chicken mixture. Be careful not to overfill.

5. Wet only two sides of the wrapper and fold the dry sides over onto the wet sides. Press down, making sure to get rid of any air pockets.

6. In a steaming basket with a little bit of water, place wrappers in one layer. (If they’re piled on top of each other, they’ll stick.)

7. When they’re steamed, remove and start another batch.

8. Using just enough oil to coat the bottom of a pan, add the steamed wontons and pan fry until brown. (I like them crispy so I browned both sides.)

9. makes about 40

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