1 tablespoon (15 mL) sesame oil
2 teaspoons (10 mL) salt
4 teaspoons (20 mL) finely chopped fresh ginger
1/4 cup (60 mL) finely chopped water chestnuts
1/2 teaspoon (2.5 mL) sugar
1/2 teaspoon (2.5 mL) white pepper
1 tablespoon (15 mL) cornstarch
3 garlic cloves, finely chopped
1 green onion, finely chopped
1 pound (454 g) lean ground chicken
48 wonton wrappers
1/2 cup (125 mL) water
2 tablespoons (30 mL) sesame oil or canola oil
1/2 cup (125 mL) Hoisin sauce
6 green onions, chopped
Mix the sesame oil, egg, salt, ginger, water chestnuts, sugar, white pepper, cornstarch, garlic, and green onion together to form a sticky paste. Add the chicken. Mix well. Refrigerate for one hour.
Place a teaspoon of filling in the centre of each wonton square.
Brush water around the outside edges of the wonton squares, one at a time.
Pull corners of the wonton square together over the filling. Press and pinch all edges to seal each wonton into a pouch shape.
Bring a saucepan of water to a boil. Drop 6 to 10 wontons into the water, one at a time. Do not overcrowd the pot. When the water returns to a boil, cook the wontons for 8 minutes. Use a slotted spoon to remove the wontons and to keep any wontons from sticking to the bottom and to each other.
Remove the cooked wontons to a lightly greased baking sheet. Repeat with remaining wontons.
Extra cooked wontons can be frozen for another time.
Heat 2 tablespoons (30 mL) sesame oil or canola oil in a large frying pan over medium high heat.
Add wontons to the oil. Brown wontons on all sides. Add more oil to the pan as needed.
Transfer the wontons to a serving dish. Drizzle Hoisin sauce over the wontons. Sprinkle with green onions.