chicken ginger wontons
Something for Everyone
One reason I use pretty enoki mushrooms is that I like my children 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
200 g chicken thigh fillets, roughly chopped
200 g chicken breast fillets, roughly chopped
50 g enoki mushrooms (or other variety of mushroom)
1 egg
2 cm piece fresh ginger, peeled
1/2 bunch chopped chives, plus extra to serve
1–2 tablespoons chopped coriander (cilantro) leaves (optional)
1–2 tablespoons chopped spring onions (scallions)
1 tablespoon sesame seeds, plus extra to serve
1 tablespoon soy sauce or tamari, plus extra to serve (gluten-free, if needed)
30 square wonton wrappers (gluten-free if needed)
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 or Theromomix and process until smooth (Thermomix: 8 sec/speed 8).
Place approximately 2 teaspoons of the filling mixture into the centre of each wonton wrapper and gather the edges of the wrapper together to form a parcel. Clean the mixing bowl of your Thermomix, if using.
Cut slits in a sheet of non-stick baking paper and use it to line a steaming basket (or lightly grease the Thermomix Varoma dish and tray). Place the wontons into the basket or Varoma, 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 (or place 700g water into the Thermomix mixing bowl, place the Varoma into position and steam 18–20 min/Varoma/speed 2 or until the wontons are cooked through – the wontons in the Varoma dish may cook a little quicker than those on the tray).
Serve the wontons with some soy sauce on the side. Drizzle with some sesame oil (optional) and top with chives and sesame seeds to serve.
Tips
Baby’s serve: For a younger baby, you can steam dollops of the filling without the wonton 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, cut up as needed.
