Healthy Kids

Steamed chicken, ginger and vegetable wontons recipe

Little parcels of mouthwatering goodness, with the fresh flavours of ginger, spring onion, silverbeet and Vietnamese mint.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Makes: 30 wontons

  • Fresh from the garden: Silverbeet, spring onions, Vietnamese mint

  • Season: Summer/autumn

Wonton wrappers can be round or square, white or yellow. The yellow wrappers are made with eggs, flour and water, while the white ones are made with just flour and water. Try both and decide whether one feels easier to work with.


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

  • For the wontons:


What to do

Remember to put a damp tea towel under your chopping board to stop it from slipping.
  • To assemble the wontons:

    1. Prepare all of the ingredients based on the instructions in the ingredients list.

    2. Put the chicken mince, eggs, fish sauce and chilli flakes into the large bowl with the silverbeet, ginger, garlic, spring onions and Vietnamese mint.

    3. Mix them together well.

    4. Grease the baking trays lightly with olive oil.

    5. Place a small bowl of water within easy reach of where you are going to form the wontons, and make sure the workbench is clean and dry.

    6. Put one wonton wrapper onto the workbench with one point towards you like a diamond.

    7. Put a teaspoonful of filling in the middle of the wrapper.

    8. Fold the far corner of the wonton wrapper gently over the top of the mixture and bring it towards you to make a triangle shape with the filling inside.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

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