In a mixing bowl combine the chicken, ginger, garlic, scallion (save the green tips for garnish), 5-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of the meat mixture in the center of the wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (it’ll look like a half moon). Press on the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.