Wonton (Chicken Dumplings) Salad

Store-bought frozen wontons is one of my freezer stash. It might not be the healthiest (homemade ones are always better than store-bought) to stock up in the freezer but it is a convenient choice especially when you want a quick and reasonably balanced meal on a busy day.

This Wontons (Chicken Dumplings) Salad is best enjoyed warm, most suitable during spring weather when the temperature swings from 70Fs to 60Fs within the same day, and varies similar range in the same week. I still love wonton dumpling soup and dumplings in egg-drop soup but not so much when the temperature inches up.


There are different variations of Wonton Salad made in the past e.g. Wontons with Pea Sprouts and Snow Peas, Wontons with Broccoli and Cabbage, colorful variations  Wonton with Beets and Kale. Each time, it gets bigger and better, worthy of a bowl meal e.g. Wontons with Butternut Squash, Asparagus, Cauliflower, Wontons with Egg, Broccoli, Zucchini.

Wonton (Chicken Dumplings) Salad
Ingredients:
6-8 ready-made cooked wontons
1 serving of brussel sprouts
1 serving cauliflower florets
1 serving sliced bell peppers

Directions:
Steam vegetables with garlic for about 5-8 minutes. Serve with cooked wontons. [Cooking Tip: If you have a multi-steamer, place the wontons on the bottom tier, steam over boiling water for 5mins, then layer vegetables on the top tier, place top tray above the wontons, and continue steaming for 5-8mins (effectively, the veggies are steamed for 5-8mins, and the wontons, about 10-13mins)]