Sesame Chicken Wontons in Flavorful Broth with Garlic Crunch

In a medium bowl, combine the ground chicken, spinach, 1 tablespoon ginger, minced garlic, 2 tablespoons soy sauce, and black pepper.

Place about 1 tablespoon of filling onto the center of each wonton wrapper. Dip your finger in water and wet the edges of the wrapper. Fold the edges towards the center, pinch to seal, and create a small pouch

Place 1/4 cup of sesame seeds in a shallow bowl. Brush the bottoms of the wontons with water, then press them into the sesame seeds.

Heat 2 tablespoons of sesame oil in a medium pot. Add the shallots and cook until fragrant and caramelized, about 4 minutes. Add 1 tablespoon ginger and cook for another minute.

Add the chicken broth, 2 tablespoons soy sauce, and the rice vinegar to the pot. Season with black pepper, bring to a simmer, and keep warm on low heat.

Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Add the wontons, sesame seed side down, and cook until golden brown, about 2-3 minutes.

Carefully pour 1/4 cup of water into the skillet, covering it immediately with a tight-fitting lid. Reduce heat to medium-low and let the wontons steam for 5-6 minutes. Remove from skillet.

In the same skillet, add the remaining 1 tablespoon sesame oil, Panko breadcrumbs, thinly sliced garlic, 1 tablespoon sesame seeds, and crushed red pepper flakes. Cook until lightly toasted, about 3 minutes.

Place the wontons into individual serving bowls and ladle the warm broth over them. Sprinkle with garlic-Panko crunch and top with sliced green onions.