Tuesday, 18 September 2012

Chicken and Leek Wantan

This is a variation on the dumplings (wantan) found in an earlier recipe of mine. Here I am using a simple chicken and leek filling and frying the wantans instead of boiling them. However, it can be steamed or boiled if you prefer it that way. Fried wantans work better as party food!

150g chicken breast meat, minced or chopped finely
1 small leek, cut into fine slices
1 tablespoon teriyaki marinade sauce
A dash of white pepper powder
Wantan skins

Sweat the leek over low heat in a spoonful of oil for five minutes. Add the chicken and teriyaki sauce. Cook these further for ten minutes to ensure the chicken is done and the teriyaki flavour permeates both chicken and leek. Splash some water from time to time if it is looking too dry, but the end product should be relatively dry. Remove it from the heat and allow it to cool before making the dumplings.

Minced chicken and leek in teriyaki sauce

Place a small spoonful of filling in the centre of a wantan skin. Wet the edges of the skin and seal them together. Deep fry the wantan until golden, place on kitchen roll to remove excess oil and serve with some sweet chilli sauce.

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