I'm a total sucker for dumplings, wontons, potstickers, all that kind of stuff. Lots of recipes call for cabbage as a filling, but I found this recipe using a mixture of kale, mushrooms and carrots that seemed really appealing. Like most of these kinds of recipes, there isn't much to making the filling, but the actual wonton assembly is a bit time-consuming. I like to make this sort of thing when my son's girlfriend is around, because she's had lots of experience as a restaurant prep staff and she doesn't mind the repetitive work involved, leaving us free to chat without having to think about what we are doing.
This recipe isn't that big though, so it didn't take too long. I think it was about half an hour until they were ready to cook, and then the actual cooking only takes a few minutes. Make sure your oil is hot enough, so that they cook quickly and don't get greasy, but be careful not to let them burn. I have to confess that I'm often lazy and just use a mixture of soy sauce and some sesame oil as a dipping sauce, but I made the sesame-ginger dipping sauce and it was well worth the couple of minutes it took to make. Make the dipping sauce first and set it aside, so it will be ready when the wontons are just out of the pot.
This recipe is from the website So Hungry I Could Blog.
Mushroom and Kale Wontons with Sesame-Ginger Dipping Sauce
4 ounces baby bella mushrooms, wiped clean
1 large carrot, trimmed and peeled
1 large kale leaf, sliced very thinly
1 large clove garlic, trimmed and peeled
3 green onions, chopped finely
1 tablespoon olive oil
24 wonton wrappers
1 teaspoon sesame oil
2 tablespoons low-sodium soy sauce
2 teaspoons rice wine vinegar
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 garlic glove, peeled and smashed
1/2 teaspoon ground ginger
Pinch of cayenne
2 teaspoons toasted sesame seeds
1. Put the mushrooms, carrot and garlic in the bowl of a food processor. Pulse several times until the ingredients are finely chopped. Transfer to a small bowl, and mix in the kale, green onions, olive oil and a few dashes of salt.
2. Assemble the wontons by placing a rounded teaspoonful of the mushroom mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.
3. Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels. To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.
4. Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.
For the dipping sauce:
5. Place all of the ingredients except for the sesame seeds in the bowl of a food processor. Pulse until the ingredients have thoroughly combined, about 10 seconds. Pour the sauce into a small dish and top with the toasted sesame seeds.