9 Scallions
5 oz Boneless chicken thighs
2 ts Tamari or other soy sauce +
-more for serving
Oriental sesame oil
-(optional)
Salt and pepper
1/2 lb Wonton skins
6 tb Peanut oil
1/2 ts Minced fresh ginger
1 tb Sesame seeds
Salt and pepper
CHICKEN-TAMARI FILLING:
For the filling, cut the scallions into thin slices.
In a meat grinder or food processor, grind the meat to
a coarse texture, being careful not to overprocess.
Stir in 1/4 of the scallions, 2 teaspoons tamari, the
sesame oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Bring a large pot of salted water to a boil. Put
about 1 tablespoon of the filling in the center of a
wonton skin. Brush the edges of the skin with warm
water, top with another skin, and press gently around
the filling to seal the edges. Repeat until all the
filling is used. Slide wontons into boiling water,
stirring gently, and cook for 2 minutes. Drain
carefully and plunge into cold water to stop cooking.
Drain again. Toss with 1 tablespoon of the peanut oil.
Mince the ginger. In a large frying pan, heat 1
tablespoon of the peanut oil over medium heat. Add
the sesame seeds; cook, stirring frequently, until
just golden, about 1 minute. Stir in the ginger. Add
the remaining scallions and cook until soft, about 2
minutes. Season to taste with salt and pepper.
Recipe can be made up to this point several hours
ahead.
Cooking and Serving: Heat 2 more tablespoons of the
peanut oil over medium heat. Brown the wontons in
batches, adding the remaining peanut oil between
additions, or use 2 pans. Cook until both sides are
golden, about 4 minutes total. Top wontons with the
scallion-sesame mixture. Serve additional tamari on
the side for dipping.
