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1
Combine the ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, and cayenne pepper in a medium bowl, and mix well.
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2
Lay one wonton wrapper at a time out on your work surface.
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3
(Cover the others with a damp paper towel to keep them from drying out.)
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4
Use your finger to brush the edges of the wrapper lightly with water (to make it sticky).
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5
Place a scant teaspoon of the filling in the center of the wonton.
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6
Bring two opposite points together and seal, then bring the next two points together and twist and pleat the top, making a little purse.
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7
Repeat until all the filling has been used.
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8
Pour the canola oil into a large skillet set over medium heat, just enough to cover the bottom of the pan.
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9
Once its hot and shimmering, slip half the wontons into the pan.
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10
(Make sure they are not touching or too crowdedif so, divide them into smaller batches.)
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11
Cook for 2 minutes (to sear the bottoms).
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12
Carefully pour 1/2 cup of the chicken broth into the skillet, and bring to a boil.
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13
Cover the skillet, reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes.
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14
Once theyre done, carefully remove the dumplings to a plate.
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15
Wipe out the skillet, and repeat with the remaining dumplings and broth.
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16
Serve sprinkled with the chopped green onions, and with soy sauce for dipping.
