Ground Chicken 1/4 kilo
Garlic, minced 3 cloves
Spring Onions, sliced thinly 4 stalks
Ginger, grated 1/2 inch knob
Soy Sauce 2 tablespoons
Black pepper, cracked 1/2 teaspoon
Wonton Wrappers 1 pack
Egg, beaten 1 piece
In a clean bowl, mix ground chicken, minced garlic, spring onions, grated ginger, soy sauce and black pepper. Make sure that everything is well combined. Place bowl over an ice bath (another bigger bowl with ice cubes) to keep it cold while working. This also prevents bacteria from multiplying.
Lay a piece of wonton wrapper on a clean plate, spoon a teaspoon-full of ground chicken mixture, brush a little beaten egg on the sides and fold in half to form a triangle. Do not overstuff the dumpling or you might have a hard time sealing it. Take the two sides and fold, letting them meet in the middle and brush with egg to seal. Set aside on a clean plate, repeat procedure until all the filling is used up. You can use the dumplings right away or they can be stored in an airtight plastic container in the freezer for about a week.