|2||(5.5 oz/ 156 g) Can Maple Leaf® Flakes of Chicken, drained|
|2 tsp||(10 mL) Freshly grated ginger|
|2||Cloves garlic, minced|
|1||Green onion, finely chopped|
|3 tbsp||(45 mL) Finely diced celery|
|2 tsp||(10 mL) Sesame oil|
|2 tsp||Soy sauce|
|1 tsp||Lime zest|
|24-26 Wonton wrappers|
|2 tbsp||(30 mL) Vegetable oil|
MIX chicken, ginger, garlic, green onion, celery, sesame oil, soy sauce, and lime zest together in a small bowl. Use a fork to flake the chicken and combine.
PLACE 1 heaping tsp (5 mL) of the fill in the center of each wonton wrapper.
WHISK together the cornstarch with 2 tbsp (30 mL) of water. Brush the edges of each wonton, fold the wonton over and seal by pinching along the edge to create a ruffle.
HEAT oil in a large skillet over medium heat. Working in batches, add dumplings to the skillet along with ½ cup (125 mL) of water. Cover and simmer for 8-10 minutes or until cooked and soft. Remove from pan and drain on a paper towel before serving.
Dumplings can be prepared and frozen for later use before cooking.
Serve with hoisin, soy sauce or sweet Thai chili sauce for dipping.
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