Saturday, 28 March 2015

Baked Mushroom + Kale Wontons

I have been meaning to experiment with some wonton wrappers for a while now. You can essentially choose your favourite combination of veggies, dice them all up and sauté them before folding them into these little cute bundles. The possibilities are nearly endless-- I was even suggesting to my roommate that you could do a very non-traditional dumpling with butternut squash, caramelized onions and goat cheese (wouldn't that be fab?) But these were also crazy delicious. Recipe below.

1 tbsp olive oil
1 pkg of white or cremini mushrooms-- I bought mine pre-cut, and diced them up even smaller
1/2 yellow onion
1 cup kale, finely chopped
1-2 tbsp of ginger, finely chopped or grated
2-3 cloves of garlic, minced
1 tbsp soy sauce
1 tbsp white miso (not necessary, but adds a great flavour)
1 pkg of wonton wrappers (egg roll wrappers)

1 scallion for garnish
1/4 cup soy sauce
2 tbsp honey

1. Preheat oven to 400F.

2. Saute all vegetables with oil on medium heat until nice and soft

3. Add soy sauce and miso (if using) and stir around to incorporate well (add salt & pepper if desired as well)

4. Turn off heat and remove pan. Working with one at a time, on a clean work surface lay down a single wonton wrapper (should be a square) and add a heaping spoonful of the mixture to the centre of the wrapper. To seal the wrapper, dip your fingers in water and add it along the edges, then fold any desired way.
*Note: because I wanted these to resemble dumplings, not egg-rolls, I used a large circular cookie-cutter to make my wrappers round, and then proceeded to fold them up… Click here for a tutorial from pinterest for different ways to fold them.

5. Once sealed, place the dumplings on a cookie sheet with parchment paper and brush lightly with oil. Bake for 10-15 minutes.

6. For the dipping sauce, I simply combined soy sauce with honey. Garnish with chopped scallion.

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