Another busy day caught me somewhat off guard for a dinner idea. This is why I perform best when I have a plan, in all areas of my life. I looked in the refrigerator and boldly announced that I would be making dumplings for dinner. The looks on the faces of my family were close to blank. I restated what I was making and the unknowing turned into something between inquisitive and expectant. We were going to have Steamed Chicken Wontons for dinner.
I knew Daughter Number Three would be thrilled. Earlier this week she had specifically asked for Chinese Food.
While I have used Wonton wrappers in the past, it is not a regular event. There is a bit of skill involved, because they can dry out easily. Wonton wrappers are an egg based dough rolled out thin, like ravioli dough. I have made homemade wonton wrappers in the past, but for these Steamed Chicken Wontons I used packaged ones. They were purchased for the Crab Rangoon I put together earlier in the week.
I whipped up the Steamed Chicken Wontons using food I had on the refrigerator. They went together so easily. The longest part of the entire meal was waiting for them to steam.
My family was very impressed. They liked the flavor and, although I know The Hubs would have preferred deep fried, they liked how they were cooked. I also made a couple of dipping sauces to go with them. I am delighted that the Steamed Chicken Wontons were a hit.
Everyone will be expecting me to make these again, and I definitely will.
Steamed Chicken Wontons
- 30 wonton wrappers
- 1 egg (beaten)
- 1 cup cooked chicken breast
- ½ -1 cup greens (spinach, bok choy, cabbage, escarole, etc)
- 1 carrot (grated)
- ¼ cup cilantro leaves
- ¼ cup green onion
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- ½ teaspoon sesame oil
- 1/4 teaspoon ground ginger
- Cabbage or lettuce leaves for steaming
- 1 tablespoon Sriracha
- 1 Tablespoon Orange Marmalade or Apricot Preserves
- Place a stock pot with steamer basket (or other similar pot with steamer) on the stove. Fill ½ way with water and turn to high.
- In the bowl of a food processor place chicken, greens, carrot, cilantro, green onion, soy sauce, garlic, sesame oil, and ginger. Using multipurpose blade pulse ingredients until they are diced and combined. Do not over process and make a paste.
- Keeping unused wonton wrappers covered with a damp paper towel, remove one wrapper to work surface. Place one teaspoon of filling into the center of the wrapper. Using a pastry brush, brush beaten egg on 2 adjoining sides of wrapper. Bring the side that has the two sides not brushed with egg forward to the sides brushed with egg to form a triangle. Press the wonton wrapper sides together firmly to seal. Continue until you have filled all of the wonton wrappers.
- Place a few leaves of cabbage or lettuce on the bottom of the steamer. Lay 5-7 filled and prepared wontons onto the leaves. Place the lid on the steamer and steam for about 10 minutes, until the wrappers are soft and translucent.
- Remove wontons carefully with a slotted spoon to a platter.
- Continue steaming wontons until they are all cooked. You may need to replace the cabbage or lettuce leaves with fresh ones. This prevents the wontons from sticking and cuts down on them becoming gummy.
- Serve cooked wontons with dipping sauce.