Follow these steps for perfect results
shiitake mushrooms
finely chopped
oyster mushrooms
finely chopped
fresh Thai basil
finely chopped
spring onions
thinly sliced
sweet soy sauce
garlic
crushed
wonton wrappers
soy sauce
to serve
Finely chop shiitake and oyster mushrooms.
Finely chop Thai basil and thinly slice spring onions.
Crush the garlic cloves.
In a bowl, combine chopped mushrooms, basil, spring onions, sweet soy sauce, and crushed garlic.
Cut 3-inch rounds from each wonton wrapper.
Place 2 tsp of the mushroom mixture in the center of each round.
Brush the edges of the wonton wrapper with water.
Fold the wrapper in half to form a semicircle.
Pleat or pinch the edges together to seal the wonton.
Line a bamboo steamer with parchment paper.
Transfer the wontons to the steamer.
Place the steamer over a pan of gently boiling water.
Steam, covered, for 4-5 minutes, until the wontons are translucent and tender.
Serve the steamed wontons immediately with soy sauce.
Expert advice for the best results
Ensure the wontons are sealed well to prevent them from opening during steaming.
Don't overcrowd the steamer to ensure even cooking.
Serve immediately for the best texture.
Everything you need to know before you start
10 mins
Wontons can be assembled ahead of time and steamed just before serving.
Arrange steamed wontons artfully on a plate. Garnish with chopped spring onions and a drizzle of soy sauce.
Serve as an appetizer or snack.
Pair with a dipping sauce like chili oil or black vinegar.
Complements the delicate flavors.
Discover the story behind this recipe
Wontons are a popular dish often enjoyed during Lunar New Year.
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