January 13, 2009
When I was a kid, I loved going to Chinese restaurants to get steamed and fried wontons filled with all kinds of yummy combinations. In my on going attempt to keep my son in the "healthy zone" and my husband’s militant "no fried foods" rule in the home, I went with the super-easy and good-for-you steaming method for this recipe. It was so much fun watching Kenya eat them. We loved squeezing the chicken filling out and eating it in a bite or two and then eating the soft wonton skin on its own -- as a parent of a little one, as long as he eats it, I don't really care how he chooses to get it down.
The chicken filling is a flavor menagerie of healthy and tantalizing tastes like ginger, garlic and sesame. If you want to give the dumplings even a little more oomph at the end, you could make a dipping sauce with Braggs or soy sauce, chopped scallions and a touch of toasted sesame oil. This recipe will be a total winner for the entire family.