8–10 SERVINGS INGREDIENTS
30 wrappers for wontons
250 grams of minced chicken
200 gram kernels of corn
a 4 cm piece of peeled, finely grated ginger
14 cup finely diced coriander stalks and 2 teaspoons freshly chopped chives
a serving of soy sauce
Hoisin sauce, 1 tablespoon
SPICE SAUCE
14 cup soy sauce and 3 teaspoons of Chinese black vinegar
Chipotle flakes in oil, 3 teaspoons.
TO SERVE: freshly chopped chives or coriander stems
METHOD
In a large bowl, combine all the wonton filling ingredients.
Get ready by gathering your wonton wrappers, filling, a small basin of water, and a clean work surface.
With your finger, dab a little water along the edge of the wonton wrapper after placing a spoonful of filling in the center of the wrapper. The wrapper is folded in half to form a long rectangular shape. Seal the three borders, releasing any trapped air bubbles as you proceed.
Take the folded edge, wet one corner, pull the other two corners together so they barely overlap, and then firmly seal. With the remaining wontons, repeat this method.
Wontons should be steamed in batches for 10–12 minutes, or until the chicken mince is well cooked, in a saucepan of simmering water with a steamer set on top.
Combine the ingredients for the chili sauce in a small bowl. Garnish with chives or coriander stems after spooning sauce over the wontons.
COOK’S NOTE: Any reputable Asian market will have Chinese black vinegar and chilli flakes in oil.
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