Shiitake Mushroom Wontons

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

Shiitake mushroom wontons are a delightful rendition on the classic Chinese dumplings, filled with R&R Cultivation’s earthy and rich shiitake mushrooms - though any mushroom variety will perform well. These tender dumplings are made with a delicate wonton wrapper and are stuffed with a savory mixture of finely pulsed shiitakes, cabbage, cilantro, green onions, garlic, ginger, and a quick punchy sauce. Perfect for a light appetizer or a comforting main dish, these wontons are easy to prepare for a hot meal now, or as a wonderful meal prep option to keep handy in the freezer for months. They are prepared in a versatile manner; they can be steamed, boiled, or pan-fried to crispy perfection. This recipe offers a satisfying bite with every mouthful, making them a crowd-pleasing favorite for mushroom lovers.

Shiitake Mushroom Wonton Recipe

Makes around 40-50 wontons

• 4 garlic cloves 
• 2-4 inches of ginger
• 1# R&R shiitake mushrooms
• 1/2 cup loosely packed cilantro leaves and stems 
• 3 green onions, trimmed  
• 2 cups coleslaw mix (cabbage and carrots) 
• Salt and white pepper
• 1 tbsp. shao hsing rice cooking wine
• 2 tbsp. soy sauce
• 1 tbsp. sesame oil
• Juice of 1 lime
• Wonton wrappers (pack of 40-50 wrappers) 
• Water and olive oil as needed
• Chili crisp or oil, sliced green onions, sesame seeds - optional garnish

Steps 

1. Start by prepping all of your ingredients. Peel and mince your garlic and ginger. Remove the stems of your shiitake mushrooms. 
2. In a food processor, pulse your mushrooms until they are in small pieces resembling a fine dice. Empty them into a separate bowl.
3. Separately pulse your cilantro, green onions and coleslaw mix. Pulse until they are fine but still have a bit of texture.
4. In a nonstick skillet over medium heat, heat a tablespoon of olive oil and add your garlic and ginger mixture. Cook for two to three minutes stirring often. Finish with a pinch of salt. 
5. Add your pulsed shiitakes and cook for an additional five to seven minutes, finishing with salt and white pepper to taste. 
6. Add your pulsed vegetable mixture and cook for two to three minutes. Add more salt and white pepper to taste. Over low heat, stir in your shao hsing rice cooking wine, soy sauce, sesame oil and juice of one lime.  
7. Remove from heat into a glass bowl and cool to room temperature. Store in the refrigerator to cool down before assembling your wontons. 
8. Add water to a small shallow dish and place a clean damp towel or paper towel over the wonton wrappers. 
9. Using a teaspoon, measure a scant teaspoon of cooled shiitake wonton filling to the center of a wonton wrapper. Using your finger, lightly dab a small amount of water along two neighboring edges of the wonton wrapper and gently fold the opposite dry corner over and press to seal. Take another small dab of water to one edge corner of the triangle and cross over to meet the other edge corner. Press to seal into a wonton. See photos for guidance. 
10. Assemble all of the wontons and chill in the refrigerator. 
11. While your wontons chill, bring a pot of water over high heat to a boil. Once boiling, lower the heat so it maintains a steady boil, but is not rapidly bubbling. 
12. With a spider or large spoon, slowly lower five to seven wontons into the pot. Cook for three to four minutes. The wontons will rise to the top once they’re cooked. 
13. Remove from the water and into a bowl. Top with chili crisp or oil and sliced green onions and sesame seeds for crunch. Enjoy!

Note: Store uncooked wontons in the freezer for up to three months. When ready to cook, lower in boiling water and add a few additional minutes to the cook time until they rise to the top.