Wonton Soup: A Recipe for Beginners

Wonton Soup: A Recipe for Beginners

Wonton Soup...so easy to make!

Wonton Soup…so easy to make!


Have you ever made wonton soup or dumplings before? It is really easy and such a delicious family meal. Here is a very simple beginners version for you to try. It so easy to adapt this recipe to your family’s taste. You can buy wonton wrappers in the supermarket, usually in the chilled section near the fresh pasta.

Ingredients
1 pack of wonton wrappers
200g of minced chicken or pork (Also try adding in some finely diced prawn meat)
1 small onion, finely diced
1/2 small carrot, grated finely
1/2 cup finely shredded cabbage
1 beaten egg
1 teaspoon minced garlic
Seasoning: optional. I like to use 1 Tablespoon of oyster sauce and 1 Teaspoon of Soy Sauce, but leave them plain if you prefer or add in whatever you like!

*note: we like to serve ours in a light vegetable broth/soup with some extra veges. Our toddler likes them plain, no soup!

Method:
1.Place all ingredients (except wonton wrappers) into a bowl and mix until well combined.

Lots of hidden vegetables!

Lots of hidden vegetables!

2. Carefully separate some wonton wrappers, I like to do 10 at a time, spread them out in front of you on a flat surface (If the weather is hot, place the remaining wonton wrappers in the fridge)

3. Place approximately 1 and 1/2 teaspoons of mince mixture into the centre of each wonton wrapper. It doesn’t need to be rolled into a ball, just place in the centre. Don’t use too much, or they will explode!

Place your mince mixture on the centre of each wonton wrapper

Place your mince mixture on the centre of each wonton wrapper

4. ‘Fold’ the wontons by ‘pinching’ the opposite corners together. Repeat on the other corners.

Fold and pinch the opposite corners. Repeat on the other side too.

Fold and pinch the opposite corners. Repeat on the other side too.

5. Gently shape the wonton by squeezing the top, just above the mince with both hands, using your thumbs and pointer fingers. This will seal it too.

Pinch the wonton pastry together

Pinch the wonton pastry together

6. Repeat this until all wonton wrappers have been used. I like to place mine onto some baking paper, they won’t stick then! You can put these in the fridge to cook later.

Baking paper will stop them sticking to your container.

Baking paper will stop them sticking to your container.

7. You can steam them for 10 mins, or for something very easy, prepare a pot of boiling water. (You can prepare it as a broth using stock cubes or your own stock)

8. When the water is boiling add in your wontons. (Not too many at a time, depending on the size of your pot) You can also add in more veges to the broth, try bok choy, shredded cabbage, spring onions and diced carrot.

Make a simple broth using vegetable stock and shredded vegetables

Make a simple broth using vegetable stock and shredded vegetables

9. Wait for the wontons to float to the top of the broth and boil (uncovered) for another 3 minutes.

Serve the wontons with broth. My littlest one loves them just as they are, no soup.

Serve with or without a broth

Serve with or without a broth

There you go, I hope this inspires you to try these in the kitchen!

Light, moist and very yummy!

Pumpkin and Date Cakes

Do you ever have a leftover wedge of pumpkin and don’t want to waste it? Here’s what I do….I use it to make Pumpkin cakes! These really are so good….Please keep reading….if you like banana cake or carrot cake, you will like this too! They are a hit in our house and perfect for the lunchbox!

Absolutely delicious!

Absolutely delicious!

Pumpkin and Date Cakes

Ingredients:
pumpkin (about 400g peeled and seeded, any type of pumpkin or 1 cup of mashed pumpkin!)
90g soft butter
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
1 1/2 cups Self Raising Flour
1/2 teaspoon baking powder
2/3 cup chopped dates
1 teaspoon mixed spice (optional or add cinnamon or other spice)

Method:
(Preheat the oven to 180*C

1. Chop the pumpkin and boil or steam it. Drain all the water and mash it well. You may need to drain it again after mashing. You need 1 cup of mashed pumpkin! Transfer the pumpkin to another dish to cool it while you continue.

mash your pumpkin

mash your pumpkin

2. Mix the butter, sugar, vanilla and egg until well combined.

beat butter, sugar, egg and vanilla

beat butter, sugar, egg and vanilla

3. Add the mashed pumpkin and mix.

add the mashed pumpkin to the mixed butter, sugar, egg and vanilla mixture

add the mashed pumpkin to the mixed butter, sugar, egg and vanilla mixture

4. Add the remaining ingredients and mix gently.

add in the chopped dates, flour, baking powder and spice

add in the chopped dates, flour, baking powder and spice

5. Spoon the mixture into 12 cupcake/muffin pans lined with papers.

divide mixture into muffin pans

divide mixture into muffin pans

6. Bake for about 25 mins.

7. Allow to cool. You can eat these warm with a knob of butter. Or you can cool and serve with cream cheese frosting. I let them cool completely and freeze ready for lunch boxes.

Light, moist and very yummy!

Light, moist and very yummy!

Apple Carrot Cakes

Apple Carrot Cakes

cut into squares and serve!

cut into squares and serve!

These have been the latest lunch box yummy in our household! So light and fluffy and lower in sugar and fat and best of all, it freezes well! It is dairy free too, but for something special top with cream cheese frosting!

Ingredients

2 eggs
1/2 cup brown sugar
1/3 cup oil (olive, rice bran or coconut oil)
1 large carrot (skin on, grated finely)
1 medium apple (any type, skin on or off, grated coarsely)
1 cup self raising flour (try half wholemeal)
1 teaspoon mixed spice or cinnamon or whatever you prefer (optional)
1/2 cup of sultanas (optional)

Method:

1. Preheat oven to 180 C

2. Whisk eggs, sugar and oil until mixed well.

Mix eggs, sugar and oil

Mix eggs, sugar and oil

3. Use a spoon to gently mix in the grated carrot and apple.

add in grated carrot and apple

add in grated carrot and apple

4. Lightly fold in flour and spice. If you like sultanas, add them in now too.

gently add in flour and any spices you like

gently add in flour and any spices you like

5. Place mixture into a paper lined tin. I use a rectangular slice pan, 28cm x 18cm. You could also use a square pan. Bake for 25 to 30 mins or until cake begins to brown and is cooked in the middle.

pour into a pan and spread it flat

pour into a pan and spread it flat

6. Allow to stand in the pan for at least 10mins then lift out and place on a wire rack to cool. (I leave the paper on)

7. You can serve this just as is or drizzled with lemon icing. (Great for the lunch box!) or you can spread with cream cheese frosting!

to finish: dust with icing sugar or spread with cream cheese frosting or lightly drizzle with lemon icing! Yum!

to finish: dust with icing sugar or spread with cream cheese frosting or lightly drizzle with lemon icing! Yum!

8. Cut into squares and serve now or freeze for lunchboxes or later!

Place into a ziplock bag and into the freezer for later or for lunchboxes!

Place into a ziplock bag and into the freezer for later or for lunchboxes!

Kids Cooking: Four Chocolate Cupcakes

Four Little Chocolate Cupcakes

Just 4 Cupcakes...super easy to make!

Just 4 Cupcakes…super easy to make!

This recipe is just for kids! They can do this themselves, just help them with the oven. A simple recipe with pantry friendly ingredients and only a wooden spoon to mix. It makes just four little cupcakes, perfect for rainy days, school holidays or weekends. Have fun icing or decorating these!

Ingredients:
1/3 cup self raising flour
1 Tablespoon cocoa
1 Tablespoon caster sugar
1 tablespoon butter/margarine (melted or very soft)
1 tablespoon milk (dairy, soy or other)
1 egg

Method:
1.Preheat oven to 170C

2. In a bowl combine flour, cocoa and sugar. Mix with a wooden spoon.

Mix flour, cocoa and sugar

Mix flour, cocoa and sugar

3. Add in the butter, milk and egg. Use the wooden spoon to mix.

Mix in the butter, milk and egg

Mix in the butter, milk and egg

4. Divide mixture among 4 cupcake wrappers. (It also makes about 6 patty cakes)

Makes 4 cupcakes!

Makes 4 cupcakes!

5. Bake for about 12 mins. (Don’t over bake or they will be too dry) Allow to stand in the tin for 5 minutes then cool on a wire rack.

6. Ice and decorate as you please! (Note: this is a very basic recipe, not too fancy, just for kids to make! If they prefer it sweeter, add an extra tablespoon of sugar, cocoa and milk!)

Decorate anyway you like....try chicks and rabbits!

Decorate anyway you like….try chicks and rabbits!

Iced Bunny Biscuits

Bunny Biscuits

Hop to it...these bunny biscuits are so easy to make!

Hop to it…these bunny biscuits are so easy to make!


These are so cute and so easy! Make them for a party, cake stall, Easter or just for fun! The kids can easily do this themselves!

You will need:
Oval shaped biscuits (I use arrowroots)
Icing (see step one below)
White Marshmallows (cut in half)
Pink mini marshmallows (cut in half)
Choc chips (or other round Lollies)
Licorice wheels, sour straps or other long confectionary (cut into small strips)
White Tic Tacs

Here are the ingredients I use..but use whatever you like!

Here are the ingredients I use..but use whatever you like!

Instructions:

Note: make one at a time or the icing will set hard!

1. Mix a basic icing. It needs to be slightly firm but spreadable. If it is too runny the sweets won’t stick. I use a cup of icing sugar and slowly add a small amount of water.

2. Spread some icing onto a biscuit and quickly place 2 white marshmallows at the top of the oval biscuit. (Ears!)

Place the marshmallow 'ears' on the top of the biscuit

Place the marshmallow ‘ears’ on the top of the biscuit

3. Place a pink mini Marshmallow on the white marshmallow. You can put the cut side down and it will stick, if not use a small amount of icing to ‘glue’ them on.

4. Add on the choc chips for ‘eyes’ and a ‘nose’.

complete your bunny face any way you like!

complete your bunny face any way you like!

5. Place the licorice or sourstrap strips beside the nose for ‘whiskers’.

My kids prefer sourstrap whiskers!

My kids prefer sourstrap whiskers!

6. Place 2 Tic Tacs for teeth at the bottom! (Optional!)

These can be made the day before. Keep them in an air tight container at room temperature. The icing will set hard. I am sure you can make something even cuter than these! Please let me know your suggestions!

Have fun! If you check out my Yibba Yabba Mama Facebook page you will see I love icing biscuits! No baking but so cute and loved by all kids!

Apricot Coconut and Honey Weetbix Slice

Apricot Coconut and Honey Weetbix Slice

Apricot Coconut and Honey Weetbix Slice

Apricot Coconut and Honey Weetbix Slice

Here is another super yummy lunch box recipe! It is lower in fat than most slice recipes and no added sugar…it is sweetened with honey and apricots! (I do use sugar in the icing though!) It is a winner in our house, yours too I hope!

Ingredients:
3 Tablespoons melted butter
3 tablespoons honey
4 crushed weetbix (or 1 cup of leftover crumbs!)
2/3 cup desiccated coconut
1 cup plain flour
1 cup chopped dried apricots
1 egg (beaten)

Method:
1. Preheat your oven to 180C

2. Combine melted butter, honey and weetbix. Mix well.

mix melted butter, honey and crushed weetbix

mix melted butter, honey and crushed weetbix

3. Add in flour, coconut and apricots. Mix well.

Add in all the dry ingredients, including apricots

Add in all the dry ingredients, including apricots

4. Mix in the beaten egg until well combined.

mix in one beaten egg

mix in one beaten egg

5. Using your fingers, press the mixture into a paper lined slice pan. I use a 28cm x 18cm slice pan (approx!) I make sure extra paper hangs over the sides to make it easy to remove!

Press into a rectangle slice pan

Press into a rectangle slice pan

6. Bake for 15 minutes or so. (Don’t over bake or it will be too dry! It will be soft when you take it out of the oven, but will harden as it cools)

7. Allow it to cool for 5 mins. Then pour on some icing. Use plain icing, vanilla or lemon. (1 cup icing sugar with some water/milk/juice will be fine for a simple icing)

Lovely with a little icing!

Lovely with a little icing!

8. I like to top my slice with 1/4 cup extra coconut and 2 finely sliced dried apricots. Sometimes I use a Passionfruit icing….yummy! Allow the slice to cool completely then slice into squares or rectangles.

Topped with more coconut and sliced apricots

Topped with more coconut and sliced apricots

This slice is perfect for after school, in the lunch box or whenever! It freezes well too!

Cranberry and White Chocolate Biscuits

Cranberry and White Chocolate Biscuits

Cranberry and White Chocolate Biscuits...yummy!

Cranberry and White Chocolate Biscuits…yummy!

We love these biscuits in our house! There is something so yummy about the combination of white chocolate and cranberry….yummy! I often bake these for cake stalls or make them as gifts. This recipe is reduced in sugar but still tastes great! The cranberries add their own sweetness and a chewy texture.

There is chocolate in here too, if you would rather make these healthier (for the lunch box or other reasons) then substitute with desiccated coconut! (See hints below!)

Ingredients:
125g soft butter
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg
2 cups Self Raising Flour
1/2 cup white chocolate chips or melts (substitute with desiccated coconut if you prefer)
3/4 cup dried cranberries

Method:
1. Preheat oven to 170 C

2. In a mixer or with an electric mixer beat the butter, sugar and vanilla

Beat butter, sugar and vanilla until creamy

Beat butter, sugar and vanilla until creamy

3. Beat in the egg

Beat in one egg

Beat in one egg

4. Gently mix in the flour, cranberries and white chocolate.

Gently mix in white choc, cranberries and flour

Gently mix in white choc, cranberries and flour

5. Make level tablespoon sized balls of mixture and place onto a lined tray. (I use my measuring scoop and then a fork to flatten them) Allow a little room for them to rise. Makes approx 28 biscuits

Leave room for spreading!

Leave room for spreading!

6. Bake for 15 to 18 mins or until just starting to brown. Don’t over bake or they will be too dry.

Allow to cool on tray for 5 mins then cool on a wire rack

Allow to cool on tray for 5 mins then cool on a wire rack

These freeze very well!

Hints:
If you want to make Cranberry Coconut biscuits:
Substitute choc for 1/2 cup desiccated coconut. Use less flour, 1 and 1/2 cups will ensure the biscuits are not too dry.

My kids prefer the cranberries chopped up roughly! I guess it spreads them out too!