Chicken ginger wontons

Chicken ginger wontons

By
From
Something for Everyone
Makes
30
Photographer
Ben Dearnley

One reason I use pretty enoki mushrooms is that I like my son to get accustomed to seeing a wide range of ingredients in our kitchen. If you have button mushrooms on hand, they’re fine too.

For a flavour variation, try adding a few teaspoons of chopped fresh lemongrass.

Ingredients

Quantity Ingredient
200g chicken thigh fillets, roughly chopped
200g chicken breast fillets, roughly chopped
50g enoki mushrooms
1 egg
1-2 cm piece fresh ginger, peeled
1-2 tablespoons chives, snipped, plus extra to serve
1-2 tablespoons coriander leaves, chopped, (optional)
1-2 tablespoons spring onions, chopped
1 tablespoon sesame seeds, plus extra to serve
1 tablespoon soy sauce, plus extra to serve
or 1 tablespoon tamari, plus extra to serve
30 wonton wrappers
sesame oil, (optional), to serve

Method

  1. Place the chicken, mushrooms, egg, ginger, chives, coriander, spring onion, sesame seeds and soy sauce in a food processor and process until minced and smooth.
  2. Place approximately 2 teaspoons of the filling mixture into the centre of each wonton wrapper. Wet your fingers and fold diagonally into a triangle, sealing with water. Pinch the two corners at the base together, then wrap them in front of the wonton to form dumplings.
  3. Cut slits in a sheet of non-stick baking paper and use it to line a steaming basket. Place the wontons onto the paper, leaving space between each so they do not touch each other. Place the steamer basket over a wok of simmering water and steam for 25 minutes, or until cooked through.
  4. Remove the basket from the heat and allow the wontons to cool for a few minutes. Serve with some soy sauce or tamari on the side. If liked, drizzle with some sesame oil and top with sesame seeds and chives, to serve.

Baby’s serve

  • For a younger baby, you can steam dollops of the filling without the wrappers and then blend through your baby’s favourite vegetable purée. Alternatively, you might like to wait until your baby is managing some finger foods (which may not happen until 8–9 months or older). If needed, cut into small pieces that she can easily hold. For an older baby, cut into small pieces or serve as is. Your baby should be having no or very little soy sauce due to the high salt content.

Toddler’s serve

  • Serve as is.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
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