Wonton finger food

Ingredients for 6 servings:

• 1 pt. wonton (frozen, Asian store)
• 2 chicken breast fillets
• ½ cup soy sauce, light
• 3 tbsp fish sauce
• ½ cup coconut milk
• e.g. fresh ginger, finely chopped
• 1 tsp pepper
• 1 tbsp paprika powder, sweet
• 1 egg(s), beaten
• 50 g flour for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Wan-Tan dough with marinated chicken breast fillet

For the marinade, mix the soy sauce, fish sauce, coconut milk, finely chopped ginger, pepper, and paprika in a sealable container. For the filling, clean the chicken breast fillets and cut them into approximately 1 cm x 1 cm cubes. Then add them to the marinade, mix well, and let them sit for at least 3 hours. To make the wonton parcels, let the wonton parcels thaw for about 2 hours (or microwave on low wattage). Brush the edges of each piece of dough with a little beaten egg and place about 2 pieces of the marinated chicken breast fillets on top. Then fold the dough into a triangle. Again, brush a little egg onto the corners of the triangle and fold it up like a small envelope. Dust the parcels with a little flour to prevent them from sticking together. I prepare the wontons in my Tefal Actifry with 2 tablespoons of safflower oil (15 minutes cooking time). This way, the batter doesn’t absorb as much fat, and you can feel good about snacking on these little treats. Alternatively, you can deep-fry them in a pan with oil or in a deep fryer (cooking time approx. 3-5 minutes). The choice of oil is a matter of taste—but when deep-frying, make sure the oil can withstand high temperatures. Serve with a little soy sauce or sweet and sour sauce for dipping. Deliciously Asian!