Ingredients

Method

• 300 g Woolworths exotic mushrooms, finely diced
• 300 g chicken mince
• 2 T sesame oil
• 1 T garlic, finely grated or chopped
• 1 T ginger, finely grated or chopped
• 1⁄4 cup soya sauce
• 36 frozen wonton wrappers, thawed
• Woolworths crispy onion sprinkle, to garnish
• For the broth:
• 2 x 500 ml cartons Woolworths organic liquid chicken stock
• 2 x 125 ml sachets Woolworths chicken bone broth
• 150 g Woolworths shimeiji mushrooms

Method

Ingredients

1. In a large mixing bowl combine the mushrooms, mince, sesame oil, garlic, ginger and soya sauce.

2. Place a generous teaspoonful of filling in the centre of each wonton wrapper, then dip your finger
into a little water and run it along the edges of the wrapper. Bring the opposite corners together, pinching to seal. Repeat this process with the remaining wrappers and filling.

3. Line a steamer with a piece of baking paper with a few holes in it and place the wontons in the basket. Fill a saucepan with water to a quarter full and place over a medium heat. Bring to a boil, then place the basket over it and cover with the lid. Steam for 7 minutes or until the wrappers are slightly translucent. You may need to steam the wontons in batches.

4. In a separate saucepan, combine the chicken stock and bone broth and place over a medium heat. Heat until just simmering, then reduce the heat to low to keep warm.

5. Once all the wontons are cooked, break the shimeiji mushrooms into smaller bunches and place in the steamer. Remove the steamer from the pan and keep the lid on for 1 minute to cook the mushrooms.

6. Divide the wontons between serving bowls, adding some of the shimeji mushrooms to each bowl. Pour over the broth and sprinkle with the crispy onions.

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Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa