(makes approximately 100-120 wontons)
Our family have always made either traditional wontons (pork, prawn, shiitake and chives) or the standard pork and chive dumplings. These are delicious but I have noticed that some of the traditional ingredients are a bit strong for our little one, so I finally convinced mum to branch out and to help us make some toddler-friendly dumplings. These are a winner! It's not often that our little one will willingly feed herself (quickly) and ask for more! We tried both the wonton (雲吞) and jiaozi (餃子) format and both are delicious; with only one third meat, with plenty of vegetables to fill out the rest they feel like a complete meal by themselves!
Prep time: 40 min
Wrapping time: 60 min (depending on number of helpers)
Cooking time: 20 min
Ingredients
One and a half medium Chinese cabbage (wombok)
250-300 g baby spinach, finely sliced
1 kg chicken mince
1/2 cup soy sauce
2 tsp sugar
2 tsp salt
2 eggs + 1 egg for wrapping
100 Shanghai (white) wonton (雲吞) or round dumpling (餃子) wrappers
1. Tear the wombok leaves from the stem. Rinse then blanch in hot water for 2 minutes until soft, then wring it dry in the sink. Finely slice.
2. In a large mixing bowl (or two if it's too much), add the chicken mince, sliced cabbage, spinach, soy sauce, sugar, salt and eggs. Mix to combine.
3. Leave for about 15 minutes to marinate, or even overnight.
4. When ready to wrap; prepare the dumpling wrappers, a small bowl with one egg lightly beaten and the dumpling mixture. Wrap the dumplings one by one and place them on a non-stick surface (tray or plate). Freeze the first batches that you won't be eating on the day.
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| Dumpling wrapping is always a family affair! |
5. Aim to cook the last batch of dumplings that you make. If you are making;
Wontons - cook the wontons in a large pot of boiling water for three to five minutes or until they float then add in half a cup of water and bring back to the boil.
Pan fried dumplings - place flat on a pan heated with 1 tablespoon oil. Fry for a few minutes until the bottoms are crispy, add in half a cup of water or until a third of the depth of the dumplings are immersed in water. Cover and cook for 8 minutes on medium heat, or until the water is all absorbed. Remove the lid and cook for a further few minutes until the bottoms are crispy. Serve hot with black vinegar on the side for dipping sauce
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