Without the invention of store-bought dumpling wrappers,
these would be impossibly complicated to make. But they're really very
quick to assemble and cook, and they can be frozen weeks ahead of time.
Just pop them into a hot oven for 10-12 minutes to crisp. Makes
approximately 40 wontons.
1 lb ground chicken (or turkey, or beef, or chopped shrimp)
2 slices minced ginger root
2 green onions, minced
4 tsp curry powder
1/2 tsp salt
1 Tbsp arrowroot
1 Tbsp oyster-flavored sauce
Black pepper to taste
Peanut oil — 1 whole bottle
1 package dumpling wrappers (square or round)
In a nonstick frying pan, brown chicken in 1 Tbsp peanut oil. Add onions, ginger, curry powder, salt and pepper. Blend arrowroot into oyster sauce and stir into chicken mixture. Mix well, and set aside to cool.
Heat remaining oil in wok. Fill a dumpling wrapper (These can be either rectangular or triangular, or half-moon shaped if you're using round wonton skins.) with 1 tsp chicken mixture, placed in the center; paint the edges of the wrappers with water, fold wrapper in half, and press to seal. Fry 4-5 at a time for two minutes or until golden brown. Drain on paper towels, and serve with plum sauce or hoisin for dipping.
1 lb ground chicken (or turkey, or beef, or chopped shrimp)
2 slices minced ginger root
2 green onions, minced
4 tsp curry powder
1/2 tsp salt
1 Tbsp arrowroot
1 Tbsp oyster-flavored sauce
Black pepper to taste
Peanut oil — 1 whole bottle
1 package dumpling wrappers (square or round)
In a nonstick frying pan, brown chicken in 1 Tbsp peanut oil. Add onions, ginger, curry powder, salt and pepper. Blend arrowroot into oyster sauce and stir into chicken mixture. Mix well, and set aside to cool.
Heat remaining oil in wok. Fill a dumpling wrapper (These can be either rectangular or triangular, or half-moon shaped if you're using round wonton skins.) with 1 tsp chicken mixture, placed in the center; paint the edges of the wrappers with water, fold wrapper in half, and press to seal. Fry 4-5 at a time for two minutes or until golden brown. Drain on paper towels, and serve with plum sauce or hoisin for dipping.