West Village - Chicken and Shiitake Mushroom Wontons with Honey, Soy & Pickled Ginger Dipping Sauce

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more affordable and widely available.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Soak dried shiitake mushrooms in hot water for about 1-2 hours until softened.

Remove the stems from the soaked shiitake mushrooms and chop them into small pieces.

In a mixing bowl, combine 250 grams of ground chicken, chopped shiitake mushrooms, minced garlic, chopped galangal, finely chopped white part of green onions, and chopped coriander.

Add a little corn flour, a splash of soy sauce, and a pinch of white pepper to the mixture and mix well until combined.

Lay out about six wonton wrappers at a time to prevent them from drying out.

Place a heaped teaspoonful of filling into the center of each wonton wrapper.

Brush the edges of the wonton wrappers with a mixture of water and formula to help them stick together.

Fold the wonton wrappers into desired shapes (money bag, pyramid, star shape, or rectangle) and seal them tightly.

Place the shaped wontons on a tray lined with baking paper.

Heat about 2 cups of cooking oil in a deep frying pan until hot (check by dropping a small piece of filling in to see if it sizzles).

Deep fry the wontons in batches of about six at a time, ensuring they are not overcrowded in the oil.

Cook the wontons until golden brown and crispy, then drain them on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens