- 3/4 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon minced fresh cilantro
- 2 to 3 teaspoons Asian garlic chili paste
- 1 clove garlic , minced
- 2 tablespoons chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch , plus extra for dusting
- 1 tablespoon sesame oil
- 3 tablespoons minced scallions
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 2 cups minced cooked chicken (light and dark meat)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 40 wonton skins
To make filling: In a small bowl, combine chicken broth, soy sauce, and cornstarch until smooth; set aside.
In a large skillet, heat sesame oil over medium heat. Add scallions, garlic, and ginger; cook, stirring, about 1 minute. Stir in cornstarch mixture; cook, stirring constantly, about 1 minute (mixture will be thick). Stir in chicken, salt and pepper until well combined; let cool.
Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of each wonton skin. Brush edges of skin with water; bring each set of opposite corners up over the filling so that they create a tepee shape; pinch the edges together to seal. Place dumpling on baking sheet; repeat with remaining wonton skins and filling.
Fill a large pot with 1 inch of water and bring to a simmer. Spray a steaming basket insert with nonstick cooking spray. Place eight to 10 dumplings in basket (they should not be touching). Set basket in pot and cover tightly; steam until dough is cooked, six to seven minutes. Repeat, steaming the remaining dumplings. Serve immediately with dipping sauce.