Repetition for some is tedious but, for me, is super relaxing. Filling and folding wontons with a little music in the background and a glass of wine nearby is a great way to zone out. Wontons can be filled with anything and served with any kind of broth or seared and steamed.
These are filled with chopped maitake and oyster mushrooms, which gives them an earthy, buttery quality. Roasted ginger broth ladled over the top with some fresh basil, scallions, thai chilis and a squirt of lime makes this a delicious, pretty and fragrant dish.
Keep reading below for a tutorial on how to fold wontons, which I’ve done before, with a few little changes.
Oyster Mushroom Wontons in a Roasted Ginger Broth
- Total Time: 1 hour 30 minutes
- Yield: 50 wontons
- Diet: Vegan
Ingredients
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
* Save the bases for making stock later. Just toss them into a ziploc bag and store in the fridge or freezer until ready to make stock.
50-ish wonton wrappers
for the broth
- 1 TB toasted sesame oil
- 4 cloves garlic, minced
- 2 TB water
- 1 large shallot, sliced into half moon shapes
- 2 TB sake or broth
- 4 cups vegetable broth (I used Imagine brand N0-Chicken broth here)
- 1 TB mirin
- 1 TB soy sauce
- 1/2 TB pureed roasted ginger
- 1/4 cup full-fat coconut milk, optional (scrape the heavy stuff off the top of the can)
garnish
- fresh basil
- thai chilis
- fried shallots
- scallions
- lime
Instructions
To make the wonton filling
- Warm the toasted sesame oil in a large, heavy pot over medium-high heat. Add in the shallots and add a few pinches of salt. Stir to coat and saute for a few minutes or until thye develop a slight golden color. Deglaze the pan with a little water or mirin, then add in the garlic and saute for 1-2 minutes more.
- Add the mushrooms to the pot and stir to combine. Allow the mushrooms to slightly collapse and develop a little color, about 5 minutes. remove from the heat and stir in the chives while still warm. Set aside to cool completely.
- Assemble wontons following the folding steps above, filling them with teaspoon-sized portions of the mushroom mixture. Once assembled, lay them on a baking sheet lined with a silpat. Place into the freezer until frozen, then transfer to a ziploc bag or container until ready to use.
for the broth
- In a medium-sized heavy pot, warm the sesame oil over medium heat, then add in the minced garlic and stir to coat. Allow to soften for 5-7 minutes, stirring occasionally to prevent browning. As soon as the garlic turns golden, add in the two tablespoons of water and allow to simmer until most of the water is evaporated and the garlic is really soft.
- Throw in the sliced shallots. Turn the heat up to medium, stir, wait one minute, then deglaze the pot with the sake or broth. Add the broth, mirin and soy sauce to the pot, then throw in the 1 TB of pureed ginger. Allow to simmer for 10-15 minutes (you want it at a very low simmer, not a boil).
- Remove the pot from the heat and stir in the coconut milk, if desired.
to finish the wontons
- Remove the desired amount of wontons from the freezer and allow to slightly defrost.
- Bring a large boil of water to a small boil. Add in the wontons in small batches, stopping when the boil disappears. Allow to simmer for a few minutes, then transfer to bowls with a skimmer.
- Ladle the broth over the wontons, and garnish as desired.
- Prep Time: 1 hours
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéed, Simmered
- Cuisine: Asian
Keywords: vegan wontons, wonton recipe, ginger broth, mushroom wontons
Place a wonton in your hand. Keep a small bowl of water nearby.
Please a teaspoon of filling into the center of the wonton. Dip your finger in the water and run it around 3 of the edges of the wonton.
Fold the wonton over, pressing down to get rid of any air bubbles. The press along the edges to create a seal.
Place a dab of water on one of the corners you folded. Where I am pointing is where you’ll fold it over again and twist to create a wonton shape.
Pull both ends of the wonton around and press together with your fingers to create a seal.
Place the finished wontons on a silpat-lined baking sheet during assembly, and freeze until ready to use.
Christine Scally says
Where oh where did you find maitake mushrooms?! I’ve had them in a few restaurants and I LOVE THEM! I can’t find them anywhere though! This recipe looks so good and would love to make it but where can I get those elusive mushrooms?! Lol
erinwyso says
Christine, you can typically find Maitakes at Whole Foods or any Asian market. If you can’t find them, you can just sub any other kind of mushroom – just be sure to chop them finely. Enjoy!
Christine Baker says
This sounds so good, can’t wait to make it. My mouth dropped open when I saw your photo, gorgeously delicious looking.
erinwyso says
Thank you Christine! ? I hope you enjoy it!
Lindsay | With Salt and Pepper says
My wontons never come out looking quite as good as this! I love the mushroom filling, it sounds so satisfying and I’m always looking for inventive ways to make things veggie friendly!
Jodiana says
This looks so great! I can’t wait to try it. I especially can’t wait to roast some ginger. I also appreciate the visual on how to fold wontons. I folded a bunch last w/e by bringing all 4 corners to the center. They looked pretty, but it wasn’t the shape I really wanted. Now I know the correct way. Thanks!
Amy says
This was fantastic and surprisingly easy. I’m not a huge fan of ginger but roasting it mellowed the flavor and gave depth to the broth. I used frozen porcini mushrooms instead of maitake mushrooms and the wontons were great. I served it with lime juice and fresh basil and got rave reviews on it. Thank you for a great recipe – so good it’s restaurant quality.
★★★★★
erinwyso says
Amy, I’m so happy you liked the recipe and thanks for your kind feedback! 🙂
Chris says
We had this for dinner last night, used shimeji mushrooms, think they are the same, my son said it was so good he could eat it every night.
erinwyso says
Chris, thanks for your very kind feedback … I’m so happy it was enjoyed!
Atha says
Question: why do you freeze them first? In the past, I’ve let them chill for 30 minutes or so in the fridge before cooking, but that was a different fold and I typically pan-fry them. Will they fall apart if I attempt to cook them unfrozen? Thank you! Can’t wait to try this recipe.
erinwyso says
Atha,
Yes, freezing them helps hold their shape and stand up to higher heat. Plus, I always make in big batches, so freezing is just another way to store them for several meals later. You could always do a test with chilling for 30 minutes in the fridge and see what happens! I hope you enjoy the recipe.