Gallery
Meal Prep for Kids’ Breakfast – Chinese Chive and Pork Wontons
This delightful dish combines tender pork with sweet and aromatic Chinese chives to create a flavorful filling that is perfect for small appetites. The soft wontons are served in a warm broth with a touch of oyster sauce giving them a rich savory taste. It is an easy and tasty way to prepare a healthy […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Meal Prep for Kids’ Breakfast – Chinese Chive and Pork Wontons
| Ingredient | Amount |
|---|---|
| Pork filling | |
| Ground pork | 200 as needed |
| Chinese chives (allium mongolicum / sha cong) | 50 as needed |
| Salt | 1/2 |
| Chicken bouillon powder | 1/2 |
| Oyster sauce | 1 as needed |
| Egg | 1 as needed |
| Sesame oil | 1 as needed |
| Broth base | |
| Dried shrimp | a pinch |
| Dried seaweed (nori/zi cai) | a pinch |
| Chopped scallions | a pinch |
| Cilantro | a pinch |
| Salt | a pinch |
| Chicken bouillon powder | a pinch |
| Light soy sauce | 1 as needed |
| Sesame oil | 1/2 |
- Pork filling
- Ground pork200 as needed
- Chinese chives (allium mongolicum / sha cong)50 as needed
- Salt1/2
- Chicken bouillon powder1/2
- Oyster sauce1 as needed
- Egg1 as needed
- Sesame oil1 as needed
- Broth base
- Dried shrimpa pinch
- Dried seaweed (nori/zi cai)a pinch
- Chopped scallionsa pinch
- Cilantroa pinch
- Salta pinch
- Chicken bouillon powdera pinch
- Light soy sauce1 as needed
- Sesame oil1/2
Cooking StepsHow to cook Meal Prep for Kids’ Breakfast – Chinese Chive and Pork Wontons step by step
-
Step 1Wash the Chinese chives thoroughly, drain, and finely chop. Mince the pork (or use a food processor). In a large bowl, combine the chopped chives, ground pork, and 1 egg. Add all the seasonings and stir vigorously in one direction until the filling is well combined and springy.
-
Step 2Place a wonton wrapper on your palm and add a small amount of filling in the center — don’t overfill. Fold the wrapper in half to form a rectangle. Moisten the top-right corner with a dab of water to seal. Bring the two bottom corners together toward the center, press firmly to seal into a gold-ingot shape. Dust the bottom of an airtight container with a thin layer of flour, arrange the wontons inside, and freeze until firm. Once frozen solid, transfer to freezer bags for portioned storage.
-
Step 3Bring water to a boil and drop in the frozen wontons and dried shrimp. Cook for a few minutes. Meanwhile, place the broth ingredients and seasonings in a serving bowl. Ladle in some of the hot wonton cooking water to dissolve and bloom the aromatics. When the wontons float to the surface, they’re done — scoop them out and add to the bowl. Serve hot!
-
Step 4This batch made about 60 wontons.
-
Step 5I folded them into gold-ingot shapes.
-
Step 6My kid absolutely loves wontons — I cook a few for a quick breakfast.
-
Step 7You can also add a couple of fish balls to the pot for extra flavor.
Meal Prep for Kids’ Breakfast – Chinese Chive and Pork Wontons
This delightful dish combines tender pork with sweet and aromatic Chinese chives to create a flavorful filling that is perfect for small appetites. The soft wontons are served in a warm broth with a touch of oyster sauce giving them a rich savory taste. It is an easy and tasty way to prepare a healthy […]
Ingredients
- Pork filling
- 200 as needed Ground pork
- 50 as needed Chinese chives (allium mongolicum / sha cong)
- 1/2 Salt
- 1/2 Chicken bouillon powder
- 1 as needed Oyster sauce
- 1 as needed Egg
- 1 as needed Sesame oil
- Broth base
- a pinch Dried shrimp
- a pinch Dried seaweed (nori/zi cai)
- a pinch Chopped scallions
- a pinch Cilantro
- a pinch Salt
- a pinch Chicken bouillon powder
- 1 as needed Light soy sauce
- 1/2 Sesame oil
Instructions
-
Wash the Chinese chives thoroughly, drain, and finely chop. Mince the pork (or use a food processor). In a large bowl, combine the chopped chives, ground pork, and 1 egg. Add all the seasonings and stir vigorously in one direction until the filling is well combined and springy.
-
Place a wonton wrapper on your palm and add a small amount of filling in the center — don’t overfill. Fold the wrapper in half to form a rectangle. Moisten the top-right corner with a dab of water to seal. Bring the two bottom corners together toward the center, press firmly to seal into a gold-ingot shape. Dust the bottom of an airtight container with a thin layer of flour, arrange the wontons inside, and freeze until firm. Once frozen solid, transfer to freezer bags for portioned storage.
-
Bring water to a boil and drop in the frozen wontons and dried shrimp. Cook for a few minutes. Meanwhile, place the broth ingredients and seasonings in a serving bowl. Ladle in some of the hot wonton cooking water to dissolve and bloom the aromatics. When the wontons float to the surface, they’re done — scoop them out and add to the bowl. Serve hot!
-
This batch made about 60 wontons.
-
I folded them into gold-ingot shapes.
-
My kid absolutely loves wontons — I cook a few for a quick breakfast.
-
You can also add a couple of fish balls to the pot for extra flavor.
