Crispy Mushroom Wontons with Asian Dipping Sauces
Crispy on the outside, savory on the inside with two delectable, Asian inspired dipping sauces make these dumplings utterly irresistible.
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.