| 1 | Chicken-tamari filling: for the filling, cut the scallions into thin slices. |
| 2 | In a meat grinder or food processor, grind the meat to a coarse texture, being careful not to overprocess. |
| 3 | Stir in ?of the scallions, 2 teaspoons tamari, the sesame oil, ?teaspoon salt and 1/8 teaspoon pepper. |
| 4 | Bring a large pot of salted water to a boil. |
| 5 | Put about 1 tablespoon of the filling in the center of a wonton skin. |
| 6 | Brush the edges of the skin with warm water, top with another skin, and press gently around the filling to seal the edges. |
| 7 | Repeat until all the filling is used. |
| 8 | Slide wontons into boiling water, stirring gently, and cook for 2 minutes. |
| 9 | Drain carefully and plunge into cold water to stop cooking. |
| 10 | Drain again. |
| 11 | Toss with 1 tablespoon of the peanut oil. |
| 12 | Mince the ginger. |
| 13 | In a large frying pan, heat 1 tablespoon of the peanut oil over medium heat. |
| 14 | Add the sesame seeds; cook, stirring frequently, until just golden, about 1 minute. |
| 15 | Stir in the ginger. |
| 16 | Add the remaining scallions and cook until soft, about 2 minutes. |
| 17 | Season to taste with salt and pepper. |
| 18 | Recipe can be made up to this point several hours ahead. |
| 19 | Cooking and serving: heat 2 more tablespoons of the peanut oil over medium heat. |
| 20 | Brown the wontons in batches, adding the remaining peanut oil between additions, or use 2 pans. |
| 21 | Cook until both sides are golden, about 4 minutes total. |
| 22 | Top wontons with the scallion-sesame mixture. |
| 23 | Serve additional tamari on the side for dipping. |
| 24 | [ the best of cooks magazine, 1987 ] |
