Fried Wan Tans

Ingredients

• 20 Wan-Tan dough sheets (frozen, 10 x 10 cm)
• 200 g Chicken breast fillet
• 1 Carrot
• 2 Spring Onions
• 1 egg
• 1 small dried chili pepper (coarsely crushed)
• 1 tsp Cornstarch
• 2 tsp light soy sauce
• 0.5 tsp sesame oil
• Salt
• black pepper (ground)
• 1 l peanut oil (for frying)
• sweet and sour chili sauce (ready-made, for dipping)

Instructions

1. 1.

   Let the Wan-Tan sheets thaw side by side. Finely chop the chicken breast and coarsely puree it in an electric food processor. Peel and finely dice the carrot. Trim, wash, and slice the spring onions into thin rings. Separate the egg yolk from the white. Thoroughly knead together the chicken purée, carrot, onions, chili, cornstarch, egg yolk, soy sauce, and sesame oil; season with salt and pepper. Spoon about 1 tsp of filling onto the center of each thawed dough square. Brush the edges with beaten egg white, lift them up, and press over the filling to seal.

2. 2.

   Heat oil in a wok or tall pan. (It is hot enough when bubbles start rising on the handle of a cooking spoon held in the fat). Fry the Wan Tans in batches for 2–3 minutes until crisp. Drain on kitchen paper and serve still hot with chili sauce.