Flower Dumplings, aka Sui Mei

1 lb. ground (minced) chicken
6 canned water chestnuts, drained and finely chopped
1 small carrot, grated
2 scallions (shallots/spring onions), finely chopped
1 teaspoon peeled and grated fresh ginger
1 teaspoon Asian sesame oil
1 teaspoon rice wine
1 teaspoon soy sauce
1 teaspoon salt
2 teaspoons sugar
2 T cornstarch (cornflour)
24 wonton wrappers

Combine ground chicken, water chestnuts, carrot, scallions, ginger, sesame oil, rice wine, soy sauce, salt, sugar and cornstarch in a bowl. Using wet hands, mix until well combined.

Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, lay it on the work surface and place 3 teaspoons of chicken filling in the center. Gather edges around filling, forming a basket, and gently squeeze center of dumpling to expose the filling at the top. Tap bottom of dumpling on work surface to flatten. Cover with plastic wrap and set aside. Repeat with remaining wonton wrappers.

Line a medium bamboo steamer with parchment. Half fill a medium wok with water (steamer shold not touch water) and bring to a boil. Arrange filled wontons in steamer, cover and place steamer over boiling water. Steam for 12 minutes, adding more boiling water to wok when necessary. Lift steamer off wok and carefully remove dumplings. Serve warm with soy sauce or ginger soy dipping sauce.