400g chicken thigh meat, removed from the bone and without the skin
4 each spring onion stalks, finely slices
2 each garlic cloves, finely minced
2 tbsp light soy sauce
1 tbsp corn flour
1 tsp sesame oil
36 each wonton wrappers
6 tbsp hoi sin sauce
Using a sharp knife, coarsely mince the chicken thigh meat until you have an even textured mixture.
Add the finely sliced spring onions, minced garlic, light soy sauce, cornflour and sesame oil to the bowl and mix well. Cover with cling film and refrigerate for 20 minutes.
When you’re ready to fill and shape the won tons, prepare your workstation with a small bowl of water to wet your fingers, a tray covered with greaseproof paper, and the won ton wrappers loosely wrapped in cling film or covered with a damp paper towel.
Take one wrapper at a time and place 1 tablespoon of the chicken mixture into the centre of the dumpling wrapper. Dip your finger into the bowl of water and run it around along the edge of half the wrapper. Carefully fold over the dumpling and press the centre together firmly, and then gently pleat the wet-side of the dumpling wrapper from the centre outwards, and then repeat on the other side. You will generally end up 3-4 pleats on each side. Make sure that the dumpling is tightly sealed. If you are not comfortable with pleating, you can just firmly press the edges together.
Repeat this step until you’ve used all the mixture, ensuring that if it is taking you a little while, cover the won tons with a damp towel to prevent them from drying out. Once all the won tons are made, cover with cling film and refrigerate for 10-20 minutes to help them firm up. The won tons can be frozen at this stage if they are not going to be eaten all at once. Freeze on a tray for 2-3 hours, and then place into an air tight container for up to 6 months.
For Fried Won Tons: 6. Pre-heat your fryer to 180°c and then test your oil with a cube of bread. If the bread floats to the top and is golden brown in a few seconds, then you know your oil is ready. Fry the won tons in batches of 4-6, depending on the size of your fryer, for 3-4 minutes until they are golden brown. Drain onto kitchen paper to help remove the excess oil, and then repeat for all the won tons. Serve with hoi sin sauce.
For Boiled Won Tons: 6. Bring a pan of water to the boil and cook for 3-4 minutes until the won tons plump up and float to the surface of the water. Serve with a selection of different chilli sauces and oils.