- 4
- 30 mins
Ingredients
- 1/2 Lb. Ground Chicken
- 1/4 Cup Celery, chopped
- 1/4 Cup Carrots, chopped
- 1 Tbsp Braggs or Soy Sauce
- 1 Tsp Fresh Ginger, peeled
- I Garlic Clove
- 1 Tsp Sesame Oil
- 26 Wonton Skins
- Bowl of water (think of this as your “glue” for sealing the wonton wrappers.
Preparation
Step 1
1. Place all of the first ingredients, except the wonton wrappers, in a food processor and puree.
2. Bring a large pot of water to a boil.
3. Remove a wonton wrapper from the package and place on a clean surface. Cover the remaining wrappers with a damp cloth to prevent them from drying out.
4. Place a heaping teaspoon of the mixture close the the edge of one of the 4 corners.
5. Using your finger dipped into the bowl of water, lightly moisten the edges of the wonton wrapper.
6. Fold the edge of the wonton wrapper over the filling making a triangle. Press to seal edges.
7. If you want to be even more creative you can moisten the center of the wonton with a dab of water, take the 2 opposite edges and fold them in.
8. Place 5 wontons at a time in the boiling water for 2 minutes.
9. Remove to a plate using a slotted spoon, cool and serve. Repeat with next batch of 5 wontons and so on.
*After step 7 place dumplings on a sheet tray and freeze for 30 minutes, transfer to a ziploc bag, label and freeze up to 4 months. When ready follow steps 8-9 (you do not need to defrost).