Every so often I get a hankering for a crunchy, crispy savory bite. These mushroom wontons check all those boxes. Choosing between the two sauces, one savory, and one sweet & spicy, will be the hardest choice you’ll have to make all day. There’s a delectable sauce that will please every palate. If you love an Asian flavor profile, these crispy fried wontons with their savory mushroom filling make these a delicious snack every mushroom lover will enjoy. Add the two utterly delectable dipping sauces and you will be happily munching away until they are all gone. Trust me, they will disappear lickety quick!!!
Make Sweet & Spicy Dipping Sauce:
Place sugar, rice vinegar, garlic and red pepper flakes in a saucepan.
Heat over medium high heat until sugar dissolves and mixture starts to simmer.
In a small bowl combine cornstarch with a tablespoon of water to make a cornstarch slurry.
Add slurry to the saucepan and simmer, stirring frequently until sauce thickens.
Remove from heat. Set aside to allow sauce to cool.
Make Savory Dipping Sauce:
In a small bowl combine soy sauce, rice vinegar, sesame oil, and sliced green onion. Stir to combine.
Add additional vinegar or soy sauce to adjust flavor to suit your taste. Set aside.
Make mushroom wontons:
Heat vegetable oil in a wok over medium heat.
Add onion and sauté until translucent. Add garlic and cook until fragrant.
Add chopped mushrooms, mushroom seasoning (if using) and minced ginger. Cook until the mushrooms release their moisture and their liquid cooks off.
Remove from heat and allow mixture to cool slightly.
Place a teaspoon of mushroom filling in the center of a wonton wrapper.
Dip your finger in water and moisten the edges of the wonton wrapper with water.
Fold wonton in half to form a triangle shape, pressing out excess air and sealing the filling inside the wonton wrapper.
Bring the two bottom corners of the wrapper together and pinch them together to form a pillow shape.
Set aside on a large platter while you fill the remaining wonton wrappers with the mushroom filling.
This shape creates a lovely little handle that makes dipping them in your favorite sauce a breeze.
Heat about 1½-2 inches of vegetable oil in a wok over medium high heat.
Once oil is hot, add 3-4 wontons at a time to the oil and fry until golden brown and crisp on both sides, about 1-2 minutes.
Drain wontons on a paper towel lined platter.
Serve hot with dipping sauces.
If you are a mushroom loving fool like I am you are going to love, love, love these tasty, crispy, little morsels of mushroomy goodness. Crunchy on the outside with a tender, savory umami filling with two delectable sauces to choose from, makes it almost impossible to eat just one…or two…or three…or…a whole platter…LOL!
Sweet & spicy, or savory? This recipe makes plenty of both dipping sauces. Which one is your favorite? Can I make a suggestion? Double the batch of wontons so you can indulge in both with wild abandon. I mean, who needs dinner when you can enjoy a platter of these instead? I know I’m a bad influence. But hey, life is short, eat the good food…right?
Crispy Mushroom Wontons with Asian Dipping Sauces
Equipment
- Wok or saucepan
Ingredients
For the wontons:
- 1 tbsp vegetable oil
- ¼ cup onion, finely diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup mushrooms, chopped
- 1 tsp mushroom seasoning powder, optional
- 20-24 wonton wrappers
- salt, to taste
- vegetable oil, for deep frying
For the Sweet & Spicy Dipping Sauce:
- ⅓ cup rice vinegar
- ½ cup water
- ¼ cup sugar
- 2 cloves garlic, minced
- 1 tbsp red pepper flakes
- 2 tsp cornstarch
For the Savory Dipping Sauce:
- 2 tbsp soy sauce
- 4 tbsp rice vinegar
- ½ tsp sesame oil
- 1 stalk green onion, thinly sliced
Instructions
Make Sweet & Spicy Dipping Sauce:
- Place sugar, rice vinegar, garlic and red pepper flakes in a saucepan.
- Heat over medium high heat until sugar dissolves and mixture starts to simmer.
- In a small bowl combine cornstarch with a tablespoon of water to make a cornstarch slurry.
- Add slurry to the saucepan and simmer, stirring frequently until sauce thickens.
- Remove from heat. Set aside to allow sauce to cool.
Make Savory Dipping Sauce:
- In a small bowl combine soy sauce, rice vinegar, sesame oil, and sliced green onion.
- Stir to combine. Add additional vinegar or soy sauce to adjust flavor to suit your taste. Set aside.
Make mushroom wontons:
- Heat vegetable oil in a wok over medium heat.
- Add onion and sauté until translucent. Add garlic and cook until fragrant.
- Add chopped mushrooms, mushroom seasoning (if using) and minced ginger. Cook until the mushrooms release their moisture and their liquid cooks off.
- Remove from heat and allow mixture to cool slightly.
- Place a teaspoon of mushroom filling in the center of a wonton wrapper.
- Dip your finger in water and moisten the edges of the wonton wrapper with water.
- Fold wonton in half to form a triangle shape, pressing out excess air and sealing the filling inside the wonton wrapper.
- Bring the two bottom corners of the wrapper together and pinch them together to form a pillow shape.
- Set aside on a large platter while you fill remaining wonton wrappers with the mushroom filling.
- Heat about 1½-2 inches of vegetable oil in a wok over medium high heat.
- Once oil is hot, add 3-4 wontons at a time to the oil and fry until golden brown and crisp.
- Drain on a paper towel lined platter.
- Serve hot with dipping sauces.
Did You Make This?
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