Hello and welcome to wonton hour.
Today we’ll be making wontons with a soy-mushroom-chive filling, absolutely delicious little morsels of goodness.
These are great on their own with some dipping sauce, or floating in a gingery broth with lots of crispy carrot and Asian greens. I froze the lot and kept them for quick lunches during the week. I also make sure I cook them in their own boiling water rather than directly in the broth, so the cornstarch coating doesn’t mess up the texture.
I love the freshness of the herbs and the depth of flavour from the sauces. I was gunning for a pork-and-chive kinda similarity but a veg option. Recipe adapted from here, and my broth recipe is forthcoming. Enjoy!