Mushroom and Spinach Wontons

Cook Time 1 hour

Servings 4-6

Ingredients

300g packet of wonton wrappers

200g dried mixed asian mushrooms, like black wood ear mushrooms and morels

100g pork mince

100g baby spinach, blanched and drained well, finely chopped

1 tbsp ginger, finely chopped

½ tbsp garlic, finely chopped

1 tsp sugar

1 tsp salt

1 tsp white pepper

Chicken broth, vegetable broth, or Chinese-style soup, to serve

Method

For the mushrooms, place them in a bowl and add warm water to rehydrate for 20 minutes. Drain the mushrooms and squeeze out excess water. Finely chop.

Add the chopped mushrooms to a mixing bowl with the pork, spinach, ginger, garlic, sugar, salt, and white pepper, and combine until the mixture is slightly sticky.

To wrap the wonton, add 1 teaspoon of the mixture in the middle of the wrapper. Brush the edges with water, then use your fingers to press to form a money bag shape. Repeat until the mixture is all used up.

Bring a pot of water to a simmer then add the wontons. Cook for 2-3 minutes or until the wontons have risen to the surface and are cooked through. Place 3-4 wontons in a serving bowl and add the broth to serve.