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.
Chinese Chicken Dumplings (Makes 26 Steamed Wontons)
- 1/2 pound ground chicken
- 1/4 Cup Celery, chopped
- 1/4 Cup carrots, chopped
- 1 Tbsp Braggs or Soy Sauce
- 1 Tsp Fresh Ginger, peeled
- I Garlic Clove
- 1 Tsp sesame oil
- 26 Wonton Skins
- bowl of water (think of this as your \"glue\" for sealing the wonton wrappers)
Preparation1. Place all of the first ingredients, except the wonton wrappers, in a food processor and puree.
2. Bring a large pot of water to a boil.
3. Remove a wonton wrapper from the package and place on a clean surface. Cover the remaining wrappers with a damp cloth to prevent them from drying out.
4. Place a heaping teaspoon of the mixture close to the edge of one of the 4 corners.
5. Using your finger dipped into the bowl of water, lightly moisten the edges of the wonton wrapper.
6. Fold the edge of the wonton wrapper over the filling making a triangle. Press to seal edges.
7. If you want to be even more creative you can moisten the center of the wonton with a dab of water, take the 2 opposite edges and fold them in.
8. Place 5 wontons at a time in the boiling water for 2 minutes.
9. Remove to a plate using a slotted spoon, cool and serve. Repeat with next batch of 5 wontons and so on.
*After step 7 place dumplings on a sheet tray and freeze for 30 minutes, transfer to a ziploc bag, label and freeze up to 4 months. When ready follow steps 8-9 (you do not need to defrost).