Chicken and Mushroom Wontons

Chicken and Mushroom Wontons

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  • 1 pound ground chicken breast
  • 1 tablespoon cold water
  • 4 dried shiitake mushrooms - soaked, stems removed and chopped
  • 2 green onions, ends trimmed and chopped
  • 2 tablespoons chopped carrots
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sake
  • 1 tablespoon cornstarch
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon granulated sugar (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground white pepper, or to taste
  • 1 package wonton wrappers
  • 2 teaspoons cornstarch mixed with 1/4 cup water
  • Hot broth, for serving


Mix all ingredients, except wrappers and cornstarch, well in a bowl.

Lay 1 wonton wrapper on flat surface. Brush each side with cornstarch mixture. Spoon 1 tablespoon filling into the center of wrapper. Fold wrapper into a triangle shape, press edges together to seal well then bring the two bottom corners of the triangle together, and seal with a little cornstarch mixture.

Bring water to a boil in a pot over medium-high heat. Place dumplings in boiling water until they are cooked, 6 to 8 minutes. Drain and serve with hot broth.

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