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🍽️ Steamed Wonton Pouches

198 kcal · 30 min · 4 servings

Ingredients

• 12 Spring roll pastry sheets (frozen)
• 10 g Shiitake mushrooms (dried)
• 0.5 bunch Spring onions
• 200 g Chicken breast fillet
• 150 g Corn kernels
• 1 tsp Ginger (freshly grated)
• 2 tbsp Soy sauce
• Cayenne pepper
• 1 Egg white

Instructions

1. 1. Let the wrappers thaw slowly at room temperature.
2. 2. Soak the shiitake mushrooms according to the package instructions.
3. 3. Wash the spring onions thoroughly.
4. 4. Trim the ends of the spring onions.
5. 5. Slice the spring onions into fine rings.
6. 6. Save a few green stalks of the spring onions for later.
7. 7. Rinse the chicken meat under running water.
8. 8. Pat the chicken meat dry with kitchen paper.
9. 9. Mince the chicken meat finely.
10. 10. Mix the minced chicken with the chopped spring onions.
11. 11. Add the corn to the meat and onion mixture.
12. 12. Drain the soaked mushrooms well.
13. 13. Finely chop the drained mushrooms.
14. 14. Stir the chopped mushrooms into the meat mixture.
15. 15. Season the filling with ginger.
16. 16. Add soy sauce to the filling.
17. 17. Sprinkle cayenne pepper over the filling.
18. 18. Take about two tablespoons of the filling.
19. 19. Place the filling in the center of a wrapper.
20. 20. Brush the edges of the wrapper with egg white.
21. 21. Gather the wrapper over the filling.
22. 22. Press the edges of the pouch firmly together.
23. 23. Slice the saved green onion stalks lengthwise into thin strips.
24. 24. Gently tie the wonton pouches with the onion strips.
25. 25. Place the finished pouches into a bamboo steamer.
26. 26. Place the bamboo steamer in a pot or wok with boiling water.
27. 27. Steam the pouches covered for about 10 minutes.

Nutrition per serving

• kcal: 198
• Protein: 21 g · Fett/Fat: 4 g · Carbs: 19 g