Kung Pao Dumplings

INGREDIENTS   

• 1 lb. chicken, minced
• ¼ cup diced green onion, white part only
• 1 t. ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 t. crushed red pepper
• 1 t. sesame oil
• 1 t. rice vinegar
• 2½ T. soy sauce
• 1 T. cornstarch
• ½ cup peanuts, crushed
• round wonton wrappers 
  

DIRECTIONS   

1. Mix cornstarch and soy sauce in a small bowl until dissolved.
2. Combine the rest of the ingredients and mix until it becomes ‘sticky’.
3. To make the dumplings, place a heaped teaspoon of filling into the center of a wonton wrapper.
4. Moisten the edges with water and fold the wrapper over the filling to enclose. Press down on the edges to remove any air bubbles and to seal. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
5. Cook the dumplings in boiling water for 3-4 minutes or until cooked through. Use a slotted spoon to drain them and place them straight into a serving bowl. Spoon over the sauce and serve.