Finely chop chicken and toss with garlic chili paste, hoisin
sauce, a tablespoon of ginger, jalapeno and a half-tablespoon
of garlic. Season to taste. Sauté chicken mixture
for 5 to 7 minutes. Let cool and adjust seasoning if necessary.
Lay wonton wrapper out on work surface. Lightly brush 2 adjoining
edges of the wrapper with egg mixture. Place a spoonful of
chicken filling in the center. Fold wontons in half on diagonal
to make triangles, gently pressing sides together. Heat oil
to 350 degrees and fry for 1 minute on each side. For stir-fry,
sauté the remaining garlic and ginger in canola oil
over a medium heat for 30 seconds. Add carrots, mushroom
and bell peppers. Stir-fry for 1 minute. Add water chestnuts,
leeks, mung bean sprouts and scallions. Stir-fry for 2 minutes.
Remove from heat. Add limejuice and season to taste.
Arrange some stir-fry vegetables in center of plate. Place
4 dumplings on the vegetables. Spoon some ginger-soy sauce
over the dumplings and around plate. Sprinkle cilantro and
daikon sprouts over the dumplings.
Sheraton Grand Hotel
1230 J Street
Sacramento, CA 95814
Tel. (916) 447-1700