Wild mushroom wontons with soy dipping sauce recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian

Slippery jack or pine mushrooms are perfect in these wontons. If not available, substitute cultivated varieties such as shiitake, oyster or Swiss browns.

Ingredients

3 tbsp peanut oil
75g fresh ginger, peeled and cut into fine julienne
150g mushrooms, thinly sliced
4 spring onions, green tops only, sliced
100g water chestnuts, peeled and roughly chopped
1/4 tsp sesame oil
1 tsp soy sauce
Freshly ground black pepper
200g packet wonton wrappers, approximately 25
Peanut oil for frying

The dipping sauce
:
2 tbsp mirin
125ml (½ cup) soy sauce
1 small red chilli, de-seeded and diced
Whisk all ingredients together.

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Preparation

Heat a wok over high heat. Add peanut oil and ginger, stir and cook together for 30 seconds. Add the mushrooms and toss together well, adding more peanut oil if required. Cook until the mushrooms are just beginning to soften. Toss spring onions through and remove from the heat. Stir in the water chestnuts, sesame oil, soy sauce and pepper.

Place a wrapper in front of you, with one corner facing. Spoon a heaped teaspoon of the mushroom mix into the centre of the square and rub a little water around the edges. Bring the top corner over the mushrooms and press down firmly onto the bottom. Pick up the wonton and press the edges firmly together. Crimp the edges.

To serve heat the peanut oil in a wok until hot. Cook wontons a few at a time, allowing the oil to reheat in between batches. Drain on a wire rack or absorbent paper to remove excess oil.

Serve immediately with the dipping sauce.

If you enjoyed this Wild mushroom wontons with soy dipping sauce recipe then browse more Modern Australian recipes, vegetarian recipes, easy recipes and our most popular hainanese chicken rice recipe.

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