Wontons with Chicken Filling
- 1 packet frozen Wonton wrapper (9x9 cm)
- vegetable oil (for baking the wontons)
- 2 Chicken breasts
- 2 garlic cloves
- 1 Tbsp onions
- ground Lemongrass
- 1 generous pinch Anise seed
- 1 generous pinch cilantro
- 1 generous pinch Cumin
- 2 Tbsps light soy sauce
- 4 Tbsps Coconut milk
- 2 Tbsps vegetable oil (for sauteeing)
- 1 egg white
- pink peppers (to garnish)
Thaw the wonton wrappers.
Rinse the chicken breasts and pat dry, peel the garlic cloves and finely chop and mix in the remaining marinade ingredients. Marinate the meat 2 hours in the refrigerator. Place the drained chicken breast fillets in a greased baking dish and bake in an oven preheated to 180°C (approximately 350°F for about 15 minutes, turning halfway through and brushing with marinade.
Cut the scallions diagonally into thin rings.
Cut the chicken into small pieces. Spoon a little bit of the chicken onto each wonton. Brush the edge of each wonton with slightly beaten egg and squeeze edges over the filling.
Heat the oil in a wok to 170°C (approximately 325°F) (it is hot enough when bubbles appear on the handle of a wooden spoon when it is submerged in the oil). Fry the wontons in batches until golden brown.
(Freeze any leftover dough sheets and save for another use.)
Serve the wontons garnished with coarsely ground pink peppercorns garnished serve. Serve with sweet Asian chili sauce, if desired.