1 chicken breast
~8 pieces of thinly sliced salami
2 small red potatoes
1/2 cup diced red cabbage
2 cloves roasted garlic
1/2 cup diced onion
Mince the meats into small bits. Dice the vegetables into cubes. Grease your skillet with 3 tblspoons of butter melted over medium heat. Add the chicken to the skillet and sear until the meat is mostly white. Press the garlic into the pan. Add the salami and vegetables, using vegetable oil as necessary to prevent drying. Sprinkle about 1/8 teaspoon of each of your herbs and sautée until the vegetables are soft and shiny.
Pour enough teriyaki over the dumpling filling to just barely wet the ingredients. Simmer for 5 minutes and remove from heat.
Wonton wrappers can be found in most grocery stores. They are little pastry dough rectangles measuring about 2 X 3 inches. Lay the wrappers on a flat surface 2 layers thick. I like to double the layers of pastry because it keeps the dough from tearing when fried.
Place about 1 tablespoon of filling in the center of the wonton square. Wet your fingers and run them along the outer edges of the dough. Fold the dough over the filling and press the edges together to seal them. You’ll be left with a triangle shaped wonton.
Pour peanut oil into your skillet, so that it’s about 1/2 inch deep. Heat the oil over medium. When the oil is hot, take a wonton and lay it in the oil on one side. Add as many as you can fit in the pan without overlapping edges. When the edges of the dough begin to brown, flip the wontons and fry the other side. Transfer to a basket with paper towels to absorb the excess oil.
To make the dipping sauce, you’ll need a small bowl for each person being served. Fill the bowl with 2 parts teriyaki and 1 part soy sauce. Stir in about 1/8 teaspoon of ginger until it is incorporated into the sauce. Top with a sprinkling of dried chives, and serve.