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

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Ingredients

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