So-Shiitake Wontons

These shiitake-packed wontons are full of flavor and delicious cooked in different ways. Option A: simmer in broth until translucent, about 5 minutes; serve with leafy greens and noodles. Option B: deep fry in peanut oil at 375 degrees F (190 degrees C); serve with sweet and sour sauce. Freeze uncooked batches and put them right in your soup pot or deep fryer for a quick snack anytime.

• Preparation Time: 45 mins
• Cooking Time: 10 mins
• Total Time: 55 mins
• Calories: 275 Calories

Ingredients

• 1 tablespoon water
• 1 ½ teaspoons cornstarch
• 1 teaspoon onion powder
• 4 cups chicken broth
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• 1 (16 ounce) package wonton wrappers
• 2 large eggs, divided
• 1 ¼ pounds ground pork
• waxed paper
• 1 (8 ounce) package shiitake mushrooms, stemmed and diced

Recipe Instructions

Step 1

Line a baking sheet with waxed paper.

Step 2

Separate 1 egg white into a small bowl; mix in water. Reserve egg yolk.

Step 3

Combine the remaining 1 whole egg and 1 egg yolk, pork, shiitake mushrooms, soy sauce, and sesame oil in a bowl. Mix by hand until just combined. Add cornstarch and onion powder; mix filling evenly.

Step 4

Separate and place wonton wrappers onto your work surface. Place 1 rounded dollop of the filling onto the center of a wrapper. Dampen edges lightly with egg white mixture. Fold one corner over the filling onto the opposite corner to form a triangle; press to seal. Dampen edges again and gather in corners to create a little purse-like pouch. Place wonton on the lined baking sheet. Repeat with the remaining filling and wrappers.

Step 5

Bring chicken broth to a boil in a large pot. Drop in wontons carefully; cook until translucent, about 5 minutes.