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1
Cut the chicken into several large pieces.
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2
Put into a food processor and mix until ground.
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3
Add remaining ingredients (except wonton wrappers) and continue to process until everything is combined.
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4
Season with salt & pepper.
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5
Fry a bit in a pan if you want to check the seasonings.
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6
Place about 2 teaspoons of the mixture in the center of a wonton skin.
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7
Dip a finger in water and run it around one half of the wrapper, then fold in half (if using round wrappers, otherwise, fold square wrapper diagonally) and seal the edges.
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8
Place completed wontons on a baking sheet lined with parchment.
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9
Put completed tray in freezer for 5 minutes and boil a pot of water or chicken broth (for soup).
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10
Add dumplings in batches to boiling water and cook for 5-6 minutes.
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11
I always test one first to make sure the chicken is cooked throughit always is.
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12
Serve with a dish containing soy sauce and a dash each of rice (or white) vinegar and sesame oil (or seeds).
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13
As a soup, add some chopped scallions, soy sauce & rice vinegar to the broth.
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14
Korean rice cakes (ddok) are also great).
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15
Leftover mandu can be frozen fully, flat on the baking tray, then put into a bag or other container and frozen.
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16
Note on the dumpling wrappers: I buy them frozen and let them sit out for about 30 min-1 hour before starting.
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17
If necessary, put them in the microwave (still stacked) on low in 30 sec intervals... the may lose the top one but the rest should be ok. Work in batches of 4: peel 4 wrappers off the stack, then place a very slightly damp paper towel over the rest while you work.
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18
When cooking frozen dumplings, never defrost them first or they will get mushy and stick together.
