- 1/4 cup soy sauce
- 2 inch piece fresh ginger, peeled and grated
- 1/2 pound boneless, skinless chicken breasts, cubed
- 3/4 cup finely chopped cabbage
- 2 tablespoons canola oil
- 1/2 teaspoon sesame oil
- 20 wonton wrappers
In bowl, mix soy sauce, 1 tbsp. ginger and 1 tbsp. water. In food processor, pulse chicken until ground, about 5 pulses. In large bowl, mix chicken, cabbage, remaining ginger, oils and 2 tbsp. water; season. Divide mixture among wrappers. Brush edges with water and press four corners together at top. Steam 3 to 5 minutes. Serve with sauce.