Ingredients:
1-340g package round wonton wrappers, thawed
1 tbsp cornstarch
1/2 lb minced meat
6-8 brown cremini mushrooms, washed and chopped
3 green onions, thinly sliced
2 garlic cloves, minced
1 tbsp fresh ginger, minced
1.5 tbsp soy sauce
1 tsp sesame oil
Oil for frying .
Peanut sauce:
2 tbsp peanut butter
1 tbsp each soy sauce, rice vinegar and honey
Squirt of sriracha
1 tsp sesame oil
Water to thin
Garlic or ginger if desired
Directions:
In a frying pan, sauté mushrooms, ginger, garlic and green onions in about 1 tbsp oil. Once it’s almost done cooking, add soy sauce to deglaze pan and mix to incorporate. Remove from heat and allow to cool.
Mix mushroom mixture with minced meat and sesame oil.
In a separate small bowl, mix cornstarch with about 2 tbsp warm water to form a paste. Set aside.
Spread out about 10 wonton wrappers on your work surface. Place 1 heaping teaspoon of meat mixture into each wonton wrapper. Dip your finger into cornstarch mixture and spread around perimeter of wonton. Fold into hamentaschen shape, making sure to close tightly and to push down on filling, to avoid air pockets. (I found that it worked best if once I spread the cornstarch mixture, I folded that dumpling right away). Head about 1 tbsp oil over medium-high heat in a frying pan (that has a lid). Add about 10 dumplings to the pan. Cook for 2 minutes without moving the dumplings so they brown. Reduce heat to medium-low, pour in 1/4 cup water and cover. Cook for an additional 3 minutes.
While those dumplings are cooking, assemble your next batch. Cook as described above when ready, making sure to remove any remaining water from the previous batch from the pan.
To make peanut sauce, just mix all ingredients together well.
To serve, warm dumplings but do not warm sauce.
Note – these can obviously made in the shape of regular dumplings! They’re delicious regardless of the time of year! Also, you may have to slightly adjust cooking time – every stove top is different. Check the first batch to ensure meat is fully cooked and that the bottom is nicely browned.
Erin Eats 