Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Something a bit more complex from yours truly :B

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Well, this was a bit time-consuming, but well worth to make!

From: https://www.food.com/recipe/chinese.....mplings-158042


INGREDIENTS

1 chicken breast, cut into small pieces (used 2)
1 1/2 tablespoons corn starch
4 tablespoons light soy sauce
2 tablespoons sesame oil
1 teaspoon five-spice powder
3 cloves garlic, chopped
1 tablespoon ginger, chopped (get both from the jar folks, it will save you a lot of agony)
1 green onion, finely sliced (used 1 tablespoon dried chives)
1 small handful of Italian parsley chopped
1 can water chestnuts, chopped (optional, doesnt call for it)
1 teaspoon oyster sauce
1⁄2 teaspoon sesame seeds
24 wonton wrappers
1 box low salt chicken broth (2 cups)
1 box low salt vegetable broth (2 cups)
small bunch of bok choy, chopped - https://www.furaffinity.net/view/36857282/
5-6 mushrooms, chopped and sliced
small handful (1 cup) snap peas with their strings peeled

DIRECTIONS

Cut the chicken breast into small pieces and stir fry in 2 tablespoons soy sauce and 1 tablespoon sesame oil. Let cool until warm.
In a bowl, combine chicken with remainder of soy sauce, sesame oil, green onion, oyster sauce and sesame seeds.
Put a small amount of the mixture into each wonton wrapper and fold diagonally. Putting a little bit of water on the edges helps seal them, but it often takes a bit of pressing. Make sure they are sealed so that the sauce doesn't leak out.
Put the chicken broth and water into a saucepan and bring to a boil.
Drop the wonton parcels into the saucepan and boil for 3-5 mins (they will look like cooked noodles when they are done). Only put a few in at a time so they are not touching as they tend to stick together.

You will have a good bit of filling leftover - I have frozen mine - but I plan on reusing that soon for "dumpling burgers"!

Enjoy!