Courtesy of PureZing

Makes 24 won tons

INGREDIENTS:

Filling:
2 cloves garlic
2 scallions,
¾ cup raw chicken
½ piece fresh ginger, finely grated
3 ounces napa cabbage, finely shredded
1 Tablespoon soy sauce
2 teaspoons mirin
Sea salt

Won Tons:
24 Gyoza Won Ton skins or Chinese dumpling skins
coconut oil, for frying

Sauce:
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
½ teaspoon water

DIRECTIONS:

In processor, pulse garlic and scallions till broken up. Add chicken and pulse till ground. Remove to bowl and add grated ginger and napa cabbage. Mix well. Add soy sauce, mirin and salt. Mix well.

In middle of won ton skin, place heaping teaspoon of filling. With finger or pastry brush, put a little water around the edge of the skin. Bring both edges up to the middle and seal. Brush a little more water on both sides of edge, and make little ‘pleats’ across sealed edge, from one end to the other. Fill, seal and pleat all won tons.

In a large skillet with a lid, heat a little coconut oil and place won tons, without touching, in bottom of pan. Cook 2 minutes until bottoms are browned. Add 1/8 –inch of water and cover pan. Simmer at a low heat for 6 minutes until the skins are cooked and translucent.

Remove cover and raise heat to remove any further liquid. Remove cooked won tons and keep warm while cooking remaining won tons in same manner.

Mix rice vinegar, soy sauce and a little water in a dish. Use as dipping sauce for won tons.