Guest post by Tina Dawson, Love is in My Tummy
Makes about 30-35 wontons
- 2 shallots, diced
- ½ lb brussels sprouts, shredded
- 1 lb baby bella (or similar) mushrooms, cleaned, dried, and coarsely chopped into large bite-size bits
- 10 scallions, diced
- 1 Tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp Chinese five-spice
- 1 tsp ground ginger
- ¼-½ tsp chili flakes
- Pinch salt
- 4-6 ounces cream cheese (vegan or non-vegan), cold
- 1 package wonton wrappers
- Oil, for frying
- Cilantro, sea salt, sesame seeds, for topping
For the mixture:
Set a large skillet over medium-high heat with enough oil to coat a thin layer on the bottom. Once it’s shimmering hot, dump in the mushrooms. Stir to brown and let caramelize for about 5-7 minutes.
Add the soy sauce, vinegar, sesame oil, and all the spices. Fold in the sprouts and let them cook for just a few minutes more so they soften but don’t wilt.
Take pan off the heat, stir in the fresh shallots and scallions. Taste the mixture and adjust seasoning as needed. Let the mixture slightly cool.
Cut the cold cream cheese into small pieces and stir into the mushroom mixture but try not to let it completely melt and disappear into the mix, you want to keep the little bits speckled throughout.
For the wontons:
Set up your station!
Have a clean work surface to prep the wontons: a bowl of water, the mushroom mixture, a clean damp kitchen towel, and wonton wrappers -- an assembly line keeps things quick and neat to make a few at a time.
Heap a small spoonful into the wrapper, be careful not to stuff. Line the edges with a little water, fold or pleat - however you want - just make sure there’s a tight seal. Set aside each wonton and keep them under the damp towel to prevent drying and cracks.
When you’re ready to fry, heat a dutch oven or pot ½-⅔ full with the frying oil over high heat to 325°F.
Fry in small batches of 3-5 wontons (depending on your pot size, don’t crowd), for about 3 minutes total until they are light, puffy, and golden.
Remove to a cooling rack or paper towel to cool, immediately salt and sprinkle with sesame seeds.
Once finished with the batch, top with finely diced cilantro and serve with sweet chili sauce.
Note: With wontons, spring rolls, gyoza and such manner of things, it’s always best to make extra and freeze them un-fried for later.
Sweet Chili Drizzle
Makes about 1.5 cups
3/4 c sugar
1/4 c water
1 tbsp. finely minced/grated garlic
1 tbsp. crushed red chilli flakes / fried red chilli flakes
1 tbsb Sambal Oelek or Siracha sauce
2 tsp. white vinegar
1/4 tsp. salt
1 tbsp. cornflour / cornstarch + 1tbsp water
1.Combine sugar and water in a small saucepan and bring to a boil until clear and transparent.
2. Add the minced garlic, red chilli flakes, sambal oelek, vinegar and salt. Continue boiling until the raw garlic smell dissipates and the sauce is syrupy.
3. Make a slurry of cornstarch and water. Add to the boiling sauce while stirring continuously.
4. Let boil for another 5 minutes, remove from heat and let cool completely before storing in a clean, dry glass container.
Note: Serve with the wontons.