Wan Tans with Chicken Filling

Ingredients

• 1 pack Wan-Tan dough sheets (9x9 cm frozen)
• oil for frying the wan-tans
• 2 chicken breast fillets
• 2 Garlic cloves
• 1 tbsp diced onion
• ground lemongrass
• 1 tsp anise
• 1 tsp coriander
• 1 tsp cumin
• 2 tbsp Light soy sauce
• 4 tbsp Coconut Milk
• 2 tbsp oil for sautéing
• Salt
• Pepper
• 1 Egg white
• pink peppercorns for garnish

Instructions

1. 1.

   Thaw the Wan Tan dough sheets.

2. 2.

   Wash and pat dry the chicken breast fillets. Mix the remaining ingredients, peel and finely chop the garlic cloves, then combine them with the rest of the mixture. Marinate the meat in this mixture for 2 hours. Place the drained chicken breast fillets in a greased baking dish and bake at 180°C for about 15 minutes, turning once and basting with the leftover marinade.

3. 3.

   Slice spring onion greens into thin diagonal rings.

4. 4.

   Cut the marinated chicken into small pieces. Spoon some of the chicken onto each dough sheet. Brush the edge of the sheet with lightly beaten egg white and fold over to seal around the filling.

5. 5.

   Heat oil in a wok to about 170°C (hot enough that bubbles rise on a wooden spoon handle) and fry portions of the dough packets until golden brown.

6. 6.

   (If any dough sheets remain, freeze them again for later use.)

7. 7.

   Serve the wan-tans garnished with coarsely crushed pink peppercorns. Offer a chili sauce from an Asian store as accompaniment.