Ah the ages of Teething and Terrible Twos… It’s quite the mad house at the moment – I have P2, who is late in teething, so she spends her days walking around the house crying; and I have my thumb sucker, Peanut, who is throwing tantrums because he doesn’t understand why his thumb is wet. Meal times are no better. P2 had been refusing to eat for days. Bowls have been flying, and I’m finding rice stuck to the ceiling, and corn in between her toes.
Turns out, P2 had had enough of being spoon fed, and now wants to fly solo. Since she hasn’t mastered using a spoon, she’s going all in with her hands, and well, head, if the bowl is big enough. She wants to eat grown up foods, and goes nuts especially when she sees Peanut having Wontons, so this recipe was an obvious choice. I made Mini Wontons so they are easier for P2 to handle, plus I figured, if they’re bite sized; hopefully there will be less of an apocalyptic mess after this meal.
Now obviously you don’t have to make your own chicken broth, after all, it takes ages, and I’m sure we all have better things to do. But I am very cautious about giving young toddlers food out of a packet, so I went all out and made my own broth. I left the feet on my chicken because they are rich in glucosamine chondroitin, collagen and trace minerals, also they make for a more golden coloured broth. However, if you are put off by the sight of feet dancing around in your stockpot, by all means leave them out, or get yourself a feet free chicken. As for the Wontons, each region in China make their own version of wontons/ dumplings, and to each their own – the Cantonese wontons use yellow wrappers which are much thinner and they stuff them with shrimp and pork. The Shanghainese, on the other hand go for square white wrappers with vegetables and pork inside. The further north you go in China, the thicker the skins and therefore the heavier and heartier the wontons/ dumplings are, because they need to keep you warm in the cold. In this recipe, I kept to my Mom’s recipe as this was the most effective way to get some green into Peanut’s belly. Bak choi is one of those greens, which are sweeter in taste and actually doesn’t taste of anything, so it is much easier to stomach for a toddler. I made mini ones by trimming down normal square white Shanghai wonton wrappers, and only placing about 1/2 teaspoon of filling inside. If you were to make adult/ normal sized wontons, then place 1 tablespoon of filling per wrapper, and of course season your broth with salt and white pepper once it is done simmering. Or even better, add a 1” cube of Chinese preserved ham for a stronger and saltier broth.
(Recipe Serves 12 toddlers, or Makes 50 adult sized wontons)
– THE INGREDIENTS (CHICKEN & GINGER BROTH) –
– THE RECIPE (CHICKEN & GINGER BROTH) –
– THE INGREDIENTS (MINI SHANGHAI WONTONS) –
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– THE RECIPE (MINI SHANGHAI WONTONS) –
