A Sichuan classic that’s easy to prepare and can even be frozen for quick meals whenever the cravings hit!

Ingredients:

• 1 package of wonton wrappers

Filling:

• 500g minced chicken (or pork/shrimp)
• 2 tbsp cornstarch
• 3 green onions, finely chopped
• 2 tbsp water
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp chicken powder (or bouillon)
• 1/2 tsp sugar (I used palm sugar)
• 1 tbsp sesame oil
• 1 minced garlic

Spicy Chili Sauce:

• 2 tbsp vegetable oil
• 2 minced garlic
• 1 chili, chopped (optional for extra heat)
• 1 tsp chili oil (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 tbsp dumpling water (or plain water)
• Handful of toasted sesame seeds
• Chopped green onions
• Chopped fresh cilantro

Instructions:

1. Mix minced chicken and all ingredients in a bowl until sticky. Marinate for 20 minutes or overnight
2. Moisten the edges of a wonton wrapper. Place it on your fingers in a “C” shape, add 1 teaspoon filling, then press it down slightly with a spoon (if needed)
3. Pinch the wrapper shut with your thumb and index finger
4. Boil water, gently drop in wontons, and swirl. Once they float, cook for another 3 minutes
5. Make the chili sauce by combining all ingredients in a heatproof bowl
6. Assemble and serve