Name: Mushroom and water chestnut steamed wontons
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 teaspoon sesame oil; 200 gram (6½ ounces) button mushrooms, chopped finely; 100 gram (3 ounces) woodear mushrooms, chopped finely; 200 gram (6½ ounces) enoki mushrooms, trimmed,chopped finely; 3 green onions (scallions), chopped finely; 5 centimetre (2-inch) piece fresh ginger (25g), grated; 2 tablespoon light soy sauce; 1 teaspoon finely grated lemon rind; 2 tablespoon finely chopped canned water chestnuts; 36 wonton wrappers; 1 tablespoon sesame oil; 1 green onion (scallion), sliced; 1 fresh long red chilli, sliced; 5 centimetre (2-inch) piece fresh ginger (25g),cut into thin matchsticks; 1 cup (250ml) light soy sauce; 1 teaspoon finely grated lemon rind

Mushroom and water chestnut steamed wontons

Steamed vegetable wontons make a great addition to an Asian-style banquet spread. These mushroom and water chestnut wonton are full of flavour and have a great texture.

Ingredients

2 teaspoon sesame oil

200 gram (6½ ounces) button mushrooms, chopped finely

100 gram (3 ounces) woodear mushrooms, chopped finely

200 gram (6½ ounces) enoki mushrooms, trimmed,chopped finely

3 green onions (scallions), chopped finely

5 centimetre (2-inch) piece fresh ginger (25g), grated

2 tablespoon light soy sauce

1 teaspoon finely grated lemon rind

2 tablespoon finely chopped canned water chestnuts

36 wonton wrappers

1 tablespoon sesame oil

1 green onion (scallion), sliced

1 fresh long red chilli, sliced

5 centimetre (2-inch) piece fresh ginger (25g),cut into thin matchsticks

1 cup (250ml) light soy sauce

1 teaspoon finely grated lemon rind

Method

1.Heat oil in a large frying pan over medium heat; cook mushrooms, onion and ginger over high heat, stirring, until mushrooms are soft. Add sauce; cook until evaporated.Remove from heat; stir in rind and water chestnuts. Cool.

2.Working in batches, place wrappers on a board. Place 2 level teaspoons of mushroom mixture in the centre of each wrapper. Brush a little water around the edges of each wrapper; bring four corners in to the centre, then press edges together to seal.

3.Line a bamboo steamer with baking paper; place wontons in steamer. Place steamer over a wok or large saucepan of simmering water; cover, steam wontons 5 minutes or until heated through.

4.Meanwhile, make warm dipping sauce.

5.Serve wontons with dipping sauce.

Woodear mushrooms are a type of Asian mushroom. They are available from Asian food stores and specialty greengrocers. The wontons can be made several hours ahead; keep refrigerated in a single layer on a tray, without touching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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