Chicken Wontons

Silky, salty, spicy and smooth… This can be a meal in itself.
Prepare the meat filling in the morning and keep it in the fridge for a few hours.

Makes approx. 40 dumplings
For the filling
500 Gr. minced chicken (you can also use minced pork)
1 Large clove garlic finely chopped
1 1cm piece of ginger finely grated
2 Scallions finely chopped
1 cup of finely chopped fresh coriander
1 Tablespoons soy sauce
1 Tablespoons water
1 Teaspoon Sesame oil
1/2 Teaspoon Chilli flakes
1 Teaspoon Corn Starch
Salt & pepper to taste
50 Wonton Wrappers – Egg noodle type

1 Tablespoon Soy Sauce
1 Teaspoon Worcestershire Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Honey
1 Teaspoon Sriracha Sauce or Chilli oil if you have
1 Small scallion finely chopped for garnish – or sesame seeds or chopped coriander.

Prepare the meat mixture by slicing the garlic, ginger, scallions, coriander finely – Place in a mixing bowl – Pour in the chicken, soy sauce, sesame oil, water, chilli flakes, corn starch and mix very well. The meat should be very well mixed and almost like a puree. Leave it in the fridge for about 1 hour, so it has a chance to firm up.
Fill a small bowl with lukewarm water and place next to your meat filling bowl.
Using store bought wrappers, place the equivalent of a teaspoon of filling in the middle of a wrapper – Using your fingers, dip in the water and wet the parameters of the wrapper.
Fold in half and make sure all the edges are glued together. Place in the fridge for 30 minutes before using.

In a large saucepan, bring the water to all rolling boil, reduce the heat to medium and plunge the dumplings – 10 – 12 at a time in boiling water.
Boil for about 4 minutes.
Drain and transfer to a serving bowl. Sprinkle with a little bit of sauce and green scallions.

TIP DU JOUR : I prepare the dumplings and place them on a baking tray. I place them in the freezer for about 1 hour. Once frozen, whatever I don’t use for dinner, I place the rest in a freezing bag for future use.
You can also pan fry the dumplings. In this case, the fold is different so the dumplings can sit on its base. Cover the dumplings with water, about halfway and bring to a boil with a lid on. Cook for a few minutes, until the water has completely dissolved. Pour a few drops of oil in the pan, so the bottom of the dumplings can become crispy.
Serve with the sauce on the side.

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