Baked Mushroom Wontons

Mushrooms make for a meaty, rich wonton filling but any vegetable, finely diced and cooked, will work. In the autumn we stuff the wrappers with diced parsnip and onions, after sauteing the root veggies with soy sauce and Chinese 5-Spice powder.

You're going to the love the results from baking, not frying, the wontons. They come out of the oven juicy and chewy, with crisp, perfectly browned edges!

Baked wontons are not only quick to make, they save you the mess (and calories) of deep-frying. Above, with a sesame dipping sauce and leftover Green Pea Soup. Grab the recipe for the soup from the post below.

Chances are, after just perusing these pics, you've decided to swing by the grocery store on the way home, pick up a pack of wonton wrappers and make these for dinner tonight. Smart decision. We love the fierce good taste of our visitors here at Cafe Drake HRV.

First, figure out what you're doing for a dipping sauce. Your favorite peanut or satay sauce would be an excellent choice, as would just the ponzu or sweet chili sauce in the fridge. An ideal dipping sauce is as simple as combining 2 parts rice vinegar to one part tamari or soy sauce. You can then add, if so inclined, a bit of grated ginger, a minced green chile if you're seeking heat or a spoonful of brown sugar if tastes are running sweet. Set it aside and prepare the mushrooms.

In a skillet over medium heat, saute 2 cups minced mushrooms (cremini or white button are good) and 2 sliced scallions in 1 T. of coconut or vegetable oil. Sprinkle with just a pinch or two of salt to help the mushrooms release their liquid. Once the mushrooms are almost dry - about 6 to 8 minutes usually - season with 2 t. tamari or soy sauce, 1/2 t. powdered ginger, a splash of sake or dry sherry and a few pinches of white pepper.  Stir and cook for another minute then set aside to cool slightly. Adjust seasonings as needed - the mushrooms should be boldly flavored as you'll only be using a small bit per wonton.

Preheat the oven to 400 degrees F.

Spray a large baking sheet with cooking oil.

Remove the wonton wrappers from their packaging and place on a clean, dry surface. Get a small bowl of water set up next to you. Take one wrapper and turn so it makes a diamond shape. Place a little less than a tablespoon of the mushrooms towards the bottom corner, but not all the way at the bottom. Wet your finger and dampen the top corners of the wrapper. Fold over to make a triangle and press the edges firmly to seal. Place on the oiled baking sheet. Repeat until all of the filling has been used.

Before putting in the oven, check to make sure the edges of the wontons are fully closed. You may have to press and pinch a few to seal completely. Brush all wontons lightly with sesame oil. Bake for 10 minutes. No need to flip.

Remove and serve hot or warm with a dipping sauce.

Leftover wrappers can be tightly sealed and stored in the freezer for up to 3 months. When ready to use, thaw on the counter for 30 minutes or so.


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