Wood Ear Mushroom Wontons in a Peanut Chilli Oil Sauce
Servings: 1 Person
Ingredients
- Packet of wonton wrappers
- Small bunch coriander
Wonton Filling
- 1 chicken breast, minced (finely chopped)
- Handful of wood ear mushrooms, soaked in boiling water for 20 minutes
- 1 stick of celery, finely chopped
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 2 teaspoon rice wine vinegar
- 1 teaspoon chicken powder
- 1 teaspoon sugar
- 1 teaspoon black pepper
Peanut Chilli Oil Sauce
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 2 teaspoon rice wine vinegar
- 1 heaped teaspoon of chilli oil
- 1 teaspoon sesame seeds
- ½ tablespoon peanut butter
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- 1 tablespoon hot water
Instructions
- Soak your mushrooms for 20 minutes in boiling water. Once they're large and elastic, pick out a handful of mushrooms and set aside for your dish toppings. Chop up the rest of the mushrooms for your wonton filling.
- Add your chopped chicken, celery, and mushrooms to a bowl. Pour in the filling seasonings and combine thoroughly.
- Get a wonton wrapper and dab two sides with water. Place a teaspoon of the filling into the centre of the wrapper and fold in half. Pinch the two corners, bring them together and seal. You should make a little hat shape, similar to tortellini (see my Instagram video for a tutorial). Repeat this process until all of the filling is used up.
- Transfer your dumplings into boiling water and cook for 6 minutes.
- Meanwhile, make your peanut sauce by combining all of the peanut chilli oil sauce ingredients in a bowl.
- Get your serving bowl and add in a couple of spoonfuls of your peanut sauce. Top with a few mushrooms and your wontons. Cover your wontons with the rest of your mushrooms, peanut sauce, coriander, and a sprinkling of sesame seeds. Serve up and enjoy!