Wild Mushroom Wontons - Basic Recipe

Wild Mushroom Wontons, Three Ways
Wontons are fun. They’re great party food, perfect as appetizers and for special occasions. But wontons are, at their heart, simple Asian comfort food. While fillings can vary, the basic technique remains the same: a mixture of meat, seafood, vegetables or mushrooms (or any combination thereof) is wrapped by a thin sheet of dough, tightly sealed at the edges. The wrapper is usually made of wheat flour, egg, a pinch of salt and a little water – very similar to Italian pasta dough. We chose to make our wontons, not with the more typical shiitake mushrooms, but with something a little more exotic – the prized matsutake mushroom. Why not? With a surplus of beautiful “pine mushrooms” on hand, we thought we’d splurge.


1 cup ground pork or chicken, approx. 1/2 lb
1 cup raw shrimp, peeled, deveined, chopped coarsely
3 – 4 small to medium fresh matsutake or other fresh wild mushrooms, chopped (about 1 cup)
2 scallions, finely sliced
1 small garlic clove, minced
1 Tbsp fresh ginger, finely chopped
1 egg white, lightly beaten
1 Tbsp soy sauce or tamari
1/2 tsp freshly ground black pepper
1-2 tsp Chinese rice wine or dry sherry
1 1/2 tsp cornstarch

Additional Ingredients:

45-66 wonton wrappers (2 packages of store-bought wonton wrappers)
cornstarch for dusting



Mix all the filling ingredients together thoroughly in a large bowl. Chill, covered, for at least 30 minutes.


Make the wontons:


Prepare a couple of sheet pans by lining with parchment paper and dusting lightly with some cornstarch. Place about a teaspoon of filling in the center of each wonton wrapper. Brush 2 of the edges with a little water, fold over the wonton and seal to make a triangle. Be sure to start sealing the wonton from the edges of the filling out towards the edges of the dumpling so that no air bubbles are formed (they will make the wonton burst ).


At this point, you may leave them this way (triangles) or you can moisten the two side points with water and overlap them over the filled portion. Pinch the overlapping ends firmly together to seal, making the wonton look like a little cap.


Place on the prepared sheet pan and keep the wontons covered with a kitchen towel or plastic wrap to keep from drying out while you fill and fold the remaining wontons.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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