These fuss-free pork wontons are easy to prepare and quick to cook.
Soak the dried black funghi in a bowl of warm water until soft.
Once soft, drain well and finely slice the funghi, water chestnut and spring onion.
In a large bowl, combine the mushrooms with all other ingredients apart from the wonton skins. Stir until well mixed.
Place 1 heaped teaspoon of filling onto each wonton skin. Moisten edges slightly with water and fold edges over to form a triangle shape. Press down on edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Boil the wontons in boiling water for 6 minutes. Makes 25 wontons.
Recipe courtesy of Lotus Dining.
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