Chicken ginger wontons

By: Louise Fulton Keats
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

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.
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.
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.
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.