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Ingredients
- 1/2 pound ground chicken
- 1/4 cup finely chopped green onions, plus more for garnish
- 1 clove garlic, finely chopped
- 2 teaspoons freshly grated peeled ginger
- 2 teaspoons soy sauce, plus more for dipping
- 2 teaspoons sesame oil
- 1/8 teaspoon cayenne pepper
- 1 package (about 30 to 36) square wonton wrappers (found in refrigerated section of grocery stores)
- Canola oil, for sautéing
- 1 cup chicken broth
Details
Preparation
Step 1
1. Combine the ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, and cayenne
pepper in a medium bowl and mix well.
2. Lay one wonton wrapper at a time out on your work surface. (Cover the others with a damp
paper towel to keep them from drying out.) Use your finger to lightly brush the edges of the
wrapper lightly with water (to make it sticky). Place a scant teaspoon of the filling in the center
of the wonton. Bring two opposite points together and seal, then bring the next two points
together and twist and pleat the top, making a little purse. Repeat until all the filling has been
used.
3. Pour the canola oil into a large skillet set over medium heat, just enough to cover the bottom of
the pan. Once it’s hot and shimmering, slip half the wontons into the pan. (Make sure they are
not touching or too crowded—if so, divide them into smaller batches.) Cook for 2 minutes (to
sear the bottoms). Carefully pour ½ cup of the chicken broth into the skillet and bring to a boil.
Cover the skillet, reduce the heat to low, and allow the dumplings to finish cooking by steaming,
another 2 to 3 minutes. Once they’re done, carefully remove the dumplings to a plate. Wipe out
the skillet and repeat with the remaining dumplings.
• Serve sprinkled with the sliced green onions and soy sauce for dipping.
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