So-Shiitake Wontons recipe

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Ingredients

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

Nutrition Info

274.8 calories
carbohydrate: 27.9 g
cholesterol: 78 mg
fat: 10 g
fiber: 1.1 g
protein: 16.3 g
saturatedFat: 3.5 g
servingSize: -
sodium: 394.2 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. Line a baking sheet with waxed paper.

  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.

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

Recipe Yield

50 wontons

Recipe Note

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.

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