Everyday recipes
Steamed mixed mushroom wontons
Steamed mixed mushroom wontons
INGREDIENTS
1 cup finely chopped shiitake mushrooms
1 cup finely chopped oyster mushrooms
1 tablespoon finely chopped Thai basil
2 green onions (shallots), thinly sliced
2 teaspoons kecap manis
2 garlic cloves, crushed
20 wonton wrappers
2 tablespoons water
soy sauce, to serve
METHOD
- In a medium bowl, combine mushrooms, basil, onion, kecap manis and garlic.
- Using an 8cm cutter, cut rounds from each wonton wrapper. Place 2 teaspoons of mushroom mixture in the centre of each round.
- Brush edges of wontons with water. Fold in half to form a semicircle. Pleat or pinch edges together to form a frill.
- Line a large bamboo steamer with baking paper. Space wontons apart in steamer. Place over a pan of gently boiling water.
- Steam, covered, for 4-5 minutes until translucent and tender. Serve immediately with soy sauce.
Top tipUse gow gee wrappers if desired. Fill wontons one at a time. Cover remaining wrappers to prevent drying out. Wrappers keep in the fridge for up to 7 days and can be frozen.
