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Chicken and Spinach Purses

Chicken and Spinach Purses

150 g (5 oz) lean chicken mince
30 g (1 oz) baby English spinach, roughly chopped
2 spring onions (scallions), sliced
1 tablespoon kecap manis
1 teaspoon cornflour
16 Shanghai won ton wrappers (egg-free)

1. Put the chicken, spinach, spring onions, kecap manis and cornflour into a bowl and mix well.
2. Lay the won ton wrappers out onto a clean, dry tea towel. Place 1 teaspoon of the filling onto the centre of each wrapper. Brush the edges with water and gather up the sides to enclose the filling. Twist to form a purse.
3. Put the purses into a bamboo steamer lined with baking paper and cover with the lid.
4. Put about 1 cup (250 ml / 8 fl oz) of water into a wok and bring the water to a simmer. Sit the steamer over the water (making sure the base of the steamer does not come in contact with the water), cover the wok and steam for 10-15 minutes or until the chicken is cooked through.

Serve the purses with your child’s favourite dipping sauce.

Makes 16.

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