SAUTEED CHICKEN WONTONS

Makes: 4 Servings

9 scallions
5 oz boneless chicken thighs
2 tsps Tamari or other soy sauce, plus more for serving
2 tsps Oriental sesame oil (optional)
salt and pepper
½ lb wonton skins
6 tbsps peanut oil
½ tsp minced fresh ginger
1 tbsp Sesame seeds
salt and pepper

1. For the filling, cut the scallions into thin slices.
2. In a meat grinder or food processor, grind the meat to a coarse texture, being careful not to over process.
3. Stir in 1/4 of the scallions, 2 teaspoons tamari, the sesame oil, 1/4 tsp salt and 1/8 tsp pepper.
4. Bring a large pot of salted water to a boil.
5. Put about 1 tbsp of the filling in the centre of the wonton skin.
6. Brush the edges of the skin with warm water, top with another skin, and press gently around the filling to seal the edges.
7. Repeat until all the filling is used.
8. Slide wontons into boiling water, stirring gently, and cook for 2 minutes.
9. Drain carefully and plunge into cold water to stop cooking. Drain again.
10. Toss with 1 tbsp of the peanut oil. Mince the ginger.
11. In a large frying pan, heat 1 tbsp of the peanut oil over medium heat.
12. Add the sesame seeds; cook, stirring frequently, until just golden, about 1 minute. Stir in the ginger.
13. Add the remaining scallions and cook until soft, about 2 minutes.
14. Season to taste with salt and pepper.
15. Heat 2 more tbsps of the peanut oil over medium heat.
16. Brown the wontons in batches, adding the remaining peanut oil between additions, or use 2 pans.
17. Cook until both sides are golden, about 4 minutes total.
18. Top wontons with the scallion-sesame mixture.
19. Serve with favourite dipping sauce.