Recipe
Filling:
3 garlic cloves, minced
1 tbsp minced ginger
6 fresh mushrooms, minced
90g chopped green cabbage
50g chopped carrot
1 tbsp soy sauce
¾ tsp sugar
¼ tsp black pepper
½ tsp sesame oil
1 chopped spring onion
1 tbsp cornstarch mixed with 3 tbsp water
20 wonton wrappers
Broth:
7.5 dl vegetable broth
1 dl mushroom broth
1 tbsp soy sauce
6 fresh mushrooms, sliced
4-6 napa cabbage leaves
Handful of spinach
Pinch of black pepper
Cilantro for garnish
Chopped spring onion for garnish
Start by chopping the carrots, cabbage, and mushrooms, then finely mince the garlic and ginger. Add the minced garlic and ginger to a hot, oiled pan and sauté for about 1–2 minutes. Add the cabbage and carrots, cooking them for about 4–5 minutes. Then, add the mushrooms and the rest of the ingredients except for the cornstarch-water mixture. Cook for another 4 minutes, then add the cornstarch-water mix, stirring well. Turn off the heat and let the filling rest.
At the same time, you can begin preparing the broth. This recipe uses ready-made vegetable and mushroom broth, but you can make your own from scratch if desired. Pour the broth into a pot and bring it to a boil. Add the spinach, napa cabbage, sliced mushrooms, soy sauce, and black pepper. Let the broth simmer gently while you prepare the wontons.
To make the wontons, you'll need the filling, wonton wrappers, and a small bowl of water. Place a tablespoon of mushroom filling in the center of a wonton wrapper. Dip your fingers in the water and moisten the edges of the wrapper (don’t use too much water to ensure the wonton seals properly). Pinch together two opposite corners, then fold one of the remaining corners into the center, joining it with the others. Make sure no air is trapped inside the wonton, as it could open while cooking in the broth. (You can check out our recipe video on Instagram @heirol.fi for a better visual guide.)
Once all the wontons are ready, add them to the warm broth. Reduce the heat and let the wontons cook for 2–3 minutes, then turn off the heat. Garnish with cilantro, spring onions, and some chili oil if desired!
Ivory Gold
Ivory Gold
