Slippery jack or pine mushrooms are perfect in these wontons. If not available, substitute cultivated varieties such as shiitake, oyster or Swiss browns.
- 3 tbsp peanut oil
- 75 g fresh ginger, peeled and cut into fine julienne
- 150 g mushrooms, thinly sliced
- 4 spring onions, green tops only, sliced
- 100 g water chestnuts, peeled and roughly chopped
- ¼ tsp sesame oil
- 1 tsp soy sauce
- freshly ground black pepper
- 200 g packet wonton wrappers, approximately 25
- peanut oil, for frying
The dipping sauce
- 2 tbsp mirin
- 125 ml (½ cup) soy sauce
- 1 small red chilli, deseeded and diced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.