4Chicken thighs(approximately 600g), finely chopped or minced
3Water chestnutsfinely chopped
3Spring onionsstalks, finely chopped
3tbspLight soy sauce
1tspDark soy sauce
1tbspShao xing wineoptional (available from Chinese supermarkets)
Wonton skinspack of 30 (available from Chinese supermarkets)
Spring onionto serve
For the sauce
10tbspChinese black vinegar
Gingera nub, very thinly sliced
Mix the chopped chicken, water chestnuts and spring onions. Add the light and dark soy sauce and 1 tsp salt, as well as the sesame oil, five spice, white pepper, shao xing wine and corn starch.
Put the mixture to one side and leave to marinate for 1-2 hours.
Place a teaspoon of the filling in the middle of each of the wonton skins, then brush warm water around the edge of the skin and fold over the top of the filling. It’s very important there’s no air inside. Press the edges together and crimp, much like a Cornish pasty.
When they are all ready, bring a pan of water to the boil and gently place them in for 7-8 minutes. They’re ready when they float to the surface. Use a strainer to remove.
To make a traditional dipping sauce, mix the Chinese black vinegar with some thinly cut ginger.