Sesame Chicken Cilantro Won-tons

By CheeseDiva

Ingredients

• 1 1 1 lb. ground chicken
• 1 1 1 egg
• 4 4 4 green onions, minced
• 1 1 1 tablespoon ginger, minced
• 2 2 2 cloves garlic, minced
• 2 2 1/2 cups cilantro (about 1/2 a bunch) roughly chopped
• 2 2 2 tablespoons hoisin sauce
• 2 2 2 tablespoons toasted sesame seeds
• 1 1 1 tablespoon sesame oil
• 2 2 2 teaspoons sriracha sauce
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 50-60 50-60 50-60 wonton wrappers
• Corn starch
• Vegetable oil
• 2 2 2 teaspoons minced or grated fresh ginger
• 1/2 1/2 1/2 cup tamari or low sodium soy sauce
• 2 2 2 teaspoons sesame oil
• 2 2 2 teaspoons chili garlic sauce like the brand Huy Fong
• 3 3 3 tablespoons sweet chili sauce like the brand Mai Ploy
• 1 1 1 tablespoon honey
• 2 2 2 tablespoons chopped cilantro
• 2 from 2 limes

Details

Adapted from recipeforaparty.com

Preparation

Step 1

Put all the ingredients from the chicken through the pepper into a food processer and blend well until a fine mince like paste. If you don’t have a food processer, mix all items well in a large bowl, making sure the cilantro is finely minced beforehand.
Take a wonton wrapper and wet the edges a bit with water from your fingers and place a tablespoon of chicken mixture in the center, fold over press together cinching the edges down so you have a rounded bundle, repeat with remaining wonton wrappers and filling
As you make the wontons, place them on a parchment lined sheet pan sprinkled with a couple of teaspoons of corn starch to prevent sticking on a single layer
Heat 2 tablespoons of oil in a large nonstick frying pan over medium-high heat, when the oil is hot, place the wontons in a single layer in the pan, not to crowd them and cook for about a minute until bottoms begin to brown, turn them over and add a 1/2 cup of water and cover, cooking for 3 minutes; uncover and cook until all liquid has been evaporated and the wontons are crisp, about 3 minutes more; repeat with remaining wontons and place on a paper towel or parchment lined sheet pan until ready to serve.
Serves 8 to 12 as an appetizer
Serve with dipping sauce