Instructions

• In a large bowl, combine 1 pound ground chicken, 1½ cups shredded cabbage, 1 medium onion (finely chopped), 4 green onions (thinly sliced), 1½ teaspoons salt, 1 teaspoon sugar, 1 teaspoon soy sauce, ½ teaspoon ground white pepper, 3 cloves garlic (minced), and 1 teaspoon sesame oil (optional). Mix thoroughly with your hands or a spoon until the mixture is evenly combined and holds together.
• Lay out the wonton wrappers on a clean work surface and cover them with a damp cloth to prevent drying. Place a small bowl of water nearby for sealing the wrappers.
• Place about 1 teaspoon of filling in the center of each wonton wrapper. Lightly moisten the wrapper edges with water, fold the wrapper in half diagonally to form a triangle, press out any air pockets, and seal the edges tightly. Set filled wontons on a tray and keep covered with the damp cloth while you work.
• Pour enough peanut oil (or vegetable oil) into a deep skillet or wok so the wontons can be fully submerged. Heat the oil to 350°F (175°C).
• Fry the wontons in small batches so the oil temperature stays near 350°F. Cook 5–6 minutes per batch, turning occasionally, until the wontons are golden brown and crispy.
• Remove fried wontons with a slotted spoon and drain on a plate lined with paper towels.
• Serve the wontons hot.