Buy wonton wrappers at your Asian supermarket. You can buy thin and thick; I used thick. When turning them into ravioli experiment with different shapes and sizes, and adjust the amount of filling accordingly — there are no rules.
Ingredients
| 4 | Chicken thighs, or legs, skinned and boned! (Main) |
| ½ tsp | Salt |
| 1 clove | Garlic, crushed |
| 2 Tbsp | Ginger, grated |
| ½ Tbsp | Fish sauce |
| ½ Tbsp | Chilli sauce, green |
| ½ Tbsp | Sesame oil |
| ½ Tbsp | Soy sauce |
| ½ Tbsp | Honey |
| 1 | Spring onion, chopped |
| 1 handful | Chives, chopped |
| 1 packet | Wonton wrappers (Main) |
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Directions
- Roughly chop chicken. Blend in the food processor with salt, garlic clove, and grated ginger until smooth. Place in a bowl and add fish sauce, green chilli sauce, sesame oil, soy sauce and honey. Add spring onion and chives. Season with black pepper. Chill.
- Cut wonton wrappers in half diagonally and place small spoonfuls of chicken mixture in centres. Fold over into small triangles, wet edges and seal.
- To cook. place ravioli into a pot of simmering salted water, and gently cook until they rise to the surface and are al dente (3-5 minutes). Remove with a slotted spook and drain on a clean tea towel. Serve with an Asian dipping sauce of vinegar, soy, chilli and sesame oils.
