Description

Chicken breast pureed with garlic and ginger then wrapped in a wonton skin, boiled and quickly pan fried. These dumplings go perfectly with Chef Saul's Asian Dipping Sauce.

Ingredients

• 4  Ounce(s) Weight Chicken, cubed
1
• 1  Each Garlic Clove
2
• 1  Table Spoon(s) Ginger
3
•  Pinch Salt & Pepper
4
• 1/4  Cup(s) Oil, neutral
5
• 1  Table Spoon(s) Egg Wash
6

Directions

1. Place chicken, garlic, ginger, salt and pepper in a blender and puree.
2. Lay 2 wonton skins on a surface and rub sides with egg wash.
3. Top each wonton skin with 1 tablespoon of chicken puree.
4. Fold wonton so one side meets the other and seal tightly with fingers.
5. Place dumplings in boiling water for 5 minutes until fully cooked.
6. In a saute pan, add oil.
7. Once oil is hot, fry one side of each wonton quickly until golden brown.
8. Remove from pan.
9. Serve and enjoy!