So Shiitake Wontons Food

SHIITAKE WONTON SOUP

Shiitake Wonton Soup image

This vegan wonton soup is made with savory shiitake stuffed wontons, crispy napa cabbage and a light gingery broth.

Provided by Alissa

Categories Soup

Time 40m

Number Of Ingredients 17

Ingredients

4 ounces shiitake mushrooms
2 garlic cloves, (minced)
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon liquid smoke, (optional)
1 scallion (finely chopped)
16-20 vegan wonton wrappers
1/2 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 garlic clove, (minced)
1 teaspoon freshly grated ginger
5 cups vegetable broth
2 cups shredded napa cabbage
1 tablespoon rice vinegar
Soy sauce or salt to taste
2 scallions, (chopped)

Steps:

Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion.
Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten the edges of the wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop. Repeat until all of the filling and wrappers are used.
Coat the bottom of a large pot with the vegetable oil and sesame oil, and place it medium heat. Add the garlic and ginger. Sauté for 1 minute, until very fragrant. Add broth, raise the heat, and bring it to a boil. Add the wontons and lower the heat to a simmer. Allow the soup to simmer until all of the wontons float, about 5 minutes. Stir in the napa cabbage and vinegar. Remove from heat and season with soy sauce or salt to taste.
Ladle into bowls and top with scallions. Serve.

Nutrition Facts : Calories 317 kcal, Carbohydrate 50 g, Protein 14.8 g, Fat 5.8 g, SaturatedFat 1.2 g, Sodium 1685 mg, Fiber 2.7 g, Sugar 2.7 g, ServingSize 1 serving

SO-SHIITAKE WONTONS

So-Shiitake Wontons image

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.

Provided by missbeanie

Categories Main Dish Recipes Dumpling Recipes

Time 55m

Yield 10

Number Of Ingredients 11

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

Steps:

Separate 1 egg white into a small bowl; mix in water. Reserve egg yolk.
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.
Line a baking sheet with waxed paper.
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.
Bring chicken broth to a boil in a large pot. Drop in wontons carefully; cook until translucent, about 5 minutes.

Nutrition Facts : Calories 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, Sodium 394.2 mg, Sugar 0.4 g

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