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Homemade wontons with a sweet ginger glaze.

Sweet And Salty Mushroom Wontons

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These mushroom wontons are bursting with flavor and can be made ahead for quick meals. Make the sweet and salty sauce to pour over the wontons for a satisfying appetizer or main that’s bursting with flavor!


for the wonton filling

  • 1 TB toasted sesame oil
  • 1 cup minced shallot
  • a few pinches of salt
  • 1 TB minced garlic
  • 2 cups minced maitake mushroom, base discarded
  • 2 cups minced oyster mushroom tops, tough ends discarded
  • a few tablespoons of mirin, for deglazing the pan
  • 3/4 cup minced chives

for the sweet and salty sauce

  • 1 TB sesame oil
  • 1 tsp grated ginger
  • 23 cloves grated garlic
  • 2 TB rice vinegar
  • 2 TB hoisin
  • ¼ cup agave
  • ¼ cup soy sauce
  • sesame seeds, for serving


To make the wonton filling

  1. Warm the toasted sesame oil in a large, heavy pot over medium-high heat.
  2. Add in the shallots and add a few pinches of salt. Stir to coat and saute for a few minutes or until they develop a slight golden color.
  3. Deglaze the pan with a little water or mirin, then add garlic and saute for 1-2 minutes more.
  4. Add the mushrooms to the pot and stir to combine. Allow the mushrooms to slightly collapse and develop a little color, about 5 minutes.
  5. Remove from the heat and stir in the chives while still warm. Set aside to cool completely before assembling the wontons.

To make the sweet and salty sauce

  1. In a small saucepan, warm the sesame oil over medium-low heat.
  2. Add the grated ginger and saute for about a minute.
  3. Add the garlic and saute for a minute or two more, ensuring it doesn’t burn.
  4. Add in the rest of the ingredients and stir.
  5. Turn up the heat and allow it to simmer gently for 5 to 7 minutes, or until it’s slightly reduced.

To assemble the wontons

  1. Prepare & Fill: Place a wonton wrapper in your hand, aligning it with your palm. Add a teaspoon of filling to the center. Moisten the wrapper’s edges with water for sealing.
  2. Fold: Fold the wrapper in half to form a rectangle, ensuring the edges meet. Seal by pressing firmly, eliminating any air pockets. Moisten one of the rectangle’s bottom corners.
  3. Seal: Bring the two bottom corners together beneath the filling, slightly overlapping them. Press to seal firmly.
  4. Freeze: Once assembled, lay them on a baking sheet lined with a silpat. Use them immediately or place them into the freezer until frozen, then transfer to a ziploc bag or container until ready.

To cook the wontons

  1. Bring a large pot of water to a small boil. Add the wontons in small batches, stopping when the boil disappears.
  2. Allow to simmer for a few minutes, then transfer to plates with a skimmer.

To serve

  1. Serve the wontons with the sauce, topping with sesame seeds, if desired.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner
  • Method: Simmered, Boiled, Sautéed
  • Cuisine: American, Chinese, Asian