Recipe - Sauteed Chicken Wontons

9 Scallions
5 ounce Boneless chicken thighs
2 teaspoon Tamari or other soy sauce +
more for serving
Oriental sesame oil
(optional)
Salt and pepper
One half pound Wonton skins
6 tablespoon Peanut oil
One half teaspoon Minced fresh ginger
1 tablespoon Sesame seeds
Salt and pepper

CHICKENTAMARI FILLING:

For the filling, cut the scallions into thin slices. In a meat grinder or
food processor, grind the meat to a coarse texture, being careful not to
overprocess. Stir in One fourth of the scallions, 2 teaspoons tamari, the sesame
oil, One fourth teaspoon salt and 1/8 teaspoon pepper.

Bring a large pot of salted water to a boil. Put about 1 tablespoon of the
filling in the center of a wonton skin. Brush the edges of the skin with
warm water, top with another skin, and press gently around the filling to
seal the edges. Repeat until all the filling is used. Slide wontons into
boiling water, stirring gently, and cook for 2 minutes. Drain carefully and
plunge into cold water to stop cooking. Drain again. Toss with 1 tablespoon
of the peanut oil.

Mince the ginger. In a large frying pan, heat 1 tablespoon of the peanut
oil over medium heat. Add the sesame seeds; cook, stirring frequently,
until just golden, about 1 minute. Stir in the ginger. Add the remaining
scallions and cook until soft, about 2 minutes. Season to taste with salt
and pepper.

Recipe can be made up to this point several hours ahead.

Cooking and Serving: Heat 2 more tablespoons of the peanut oil over medium
heat. Brown the wontons in batches, adding the remaining peanut oil
between additions, or use 2 pans. Cook until both sides are golden, about 4
minutes total. Top wontons with the scallionsesame mixture. Serve
additional tamari on the side for dipping.

[ The Best of COOKS Magazine, 1987 ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini