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Chicken Wontons

Chicken Wontons


1 Pack/About 45- 50 Wonton Wrappers (store-bought)

30 g Fresh Ginger, unpeeled
50 ml Cold Water

225 g Minced Chicken
1 Small Egg, lightly beaten

1 tsp Shaoxing Wine

1 tsp Sesame Oil
1 tsp Corn Starch

¾ tsp Sea Salt

4-5 turns of a Black Pepper Mill

Chili Oil Sauce

2 Tbsp Chili Oil (With or without the chili sediment)

2 Tbsp Light Soy Sauce
½ Tbsp Sugar

2 Tbsp Chicken Stock

2 Scallions, chopped


Crush the ginger with the flat side of a cleaver or a heavy object and leave it to soak for a few minutes in about 50ml of cold water.

Place the chicken in a bowl and add the beaten egg, wine, ginger-soaking water (pieces discarded), sesame oil, cornstarch, salt and pepper. Mix well, using your hand to stir the stuffing briskly in one direction, making sure each batch has been fully absorbed by the meat before continue.

Lay the wonton skin flat on your hand. Place a tsp of filling in the center, and then flip the skin in half diagonally, pressing the two sides lightly together.

To cook the dumplings, give the boiling water a good stir, drop in 10 dumplings and stir once to prevent sticking. When the water has returned to the boil, throw in one coffee-cupful of cold water. Allow the water to return to the boil once more, and the dumplings should be cooked through (test one to make sure). Remove from the water with a slotted spoon, place in one of the prepared bowls, and serve with Chili Oil Sauce.

Serves 4


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