Mushroom & Chestnut Wonton Dumplings
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Mushroom & Chestnut Wonton Dumplings with Dumpling Sauce
Recipe by Louis Tikaram and Colin Barclay (Light Years/Arcade Agency)
Ingredients
Wonton Filling
Red onion, finely diced
Garlic, finely chopped
Fresh ginger, sliced into fine matchsticks
Mixed mushrooms (your choice), finely chopped
Cooked chestnuts, diced
Neutral oil (for cooking)
Salt, to taste
Wrappers
Egg wonton wrappers
(Use flour-only wrappers for a vegan version)
Dumpling Sauce
Garlic, finely chopped
Sesame seeds
Sesame oil
Chinese black vinegar
Soy sauce
METHOD
Prepare the Filling
Heat a pan over medium heat with a small amount of oil.
Add the red onion and cook gently until soft and translucent.
Add the garlic and ginger and cook slowly, allowing them to soften and become fragrant without browning.
Add the mushrooms and cook until all moisture has evaporated and the mixture is well reduced.
Stir through the diced chestnuts and season lightly with salt.
Remove from heat and allow the filling to cool completely.
(For best results, chill in the fridge before filling the wontons.)
Make the Dumpling Sauce
In a small pan, gently cook the garlic in a little oil until fragrant.
Add the sesame seeds and toast lightly.
Stir in the sesame oil, black vinegar, and soy sauce.
Remove from heat and set aside.
Assemble the Wontons
Place a spoonful of the cooled mushroom and chestnut filling into the centre of each wrapper.
Fold into a triangle, then bring the corners together and pinch to form a “money bag” shape.
Ensure all seams are well sealed.
Cook the Dumplings
Bring a pot of water to a gentle boil.
Add the wontons and cook for 2–3 minutes, or until they float and the wrappers are tender.
Drain well.
Serve
Serve the mushroom and chestnut wontons warm, generously dressed with the dumpling sauce.
