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Это было очень и очень вкусно!

2 tablespoons sesame oil
2 shallots, chopped
4 cups shiitake or cremini mushrooms, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2 cups roughly chopped spinach or bok choy
2 tablespoons low sodium soy sauce or tamari
black pepper
30-34 round dumpling or wonton wrappers
1/3 cup raw sesame seeds
2 green onions, chopped, for serving

Sweet Chili Ginger Sesame Sauce

1/4 cup toasted sesame oil
2 tablespoons chili garlic sauce
2 tablespoons low sodium soy sauce or tamari
2 tablespoons pomegranate molasses or honey
1-2 teaspoons crushed red pepper flakes using more or less to your taste
1/2 inch fresh ginger, peeled and grated

US Customary - Metric
Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions.

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

Recipe Notes

To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.

Источник: https://www.halfbakedharvest.com/chinese-mushroom-dumplings/

По рецепту Белоники с креветками вкуснее, но так тоже очень вкусно. Я сразу сделала двойную порцию фарша, на двоих его хватило на два раза поесть.

PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins

Author: Seonkyoung Longest
Serves: 2 as a meal / 4 to 6 as a appetizer
INGREDIENTS
For the Soup
2½ cup chicken stock
2½ cup water
1 tsp. soy sauce
3 garlic cloves, smashed
3 to 4⅛-inch thin fresh ginger root slices (approximately 1 oz.)
2 green onions, cut in halves
salt and pepper to taste
For the Wonton Filling
4 oz. ground pork
1 tsp. soy sauce
1 tsp. Shaoxing wine (Chinese cooking wine, you can substitute with dry sherry)
1 tsp. cornstarch
¼ tsp. sugar
¼ tsp. sesame oil
¼ tsp. ground fresh ginger root
1 small garlic clove
1 green onion, finely chopped
small pinch of black or white pepper

20 square wonton wrappers

For the Garnish
chopped green onion
Cilantro leaves
INSTRUCTIONS
In a medium/large pot, add all ingredients for the soup. Cover, bring it to boil, reduce heat to low and simmer for 10 to 15 minutes. Turn off heat and let all the flavor come together. Meanwhile, let’s make wontons!

In a mixing bowl, combine all ingredients for the wonton filling and mix well with a spoon until cornstarch incorporated with other wet ingredients.

Take a wonton wrapper on your left hand(if you are right handed) and paint edges of square lightly with cold water using your finger tip. Put ½ teaspoon of filling in center of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together (water painted side down) and press well to make traditional curved wonton shape. Place wontons1 to ½-inch apart on a parchment paper lined baking sheet. Repeat until you finish with wonton filling and rappers.

When your wontons are ready, discard solid ingredients from soup base and bring it to boil.

Carefully add wontons and cook for 10 to 15 minutes. Wontons will be fully cooked in 3 minutes, but cook it longer so all flavor from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.

Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste.

Источник: http://seonkyounglongest.com/easy-wonton-soup/

Очень вкусные получились вонтоны. Капусту не клала, свинины клала грам 150. Буду повторять!

Итак! 1 упаковка сочней для вонтонов (250-300 г), 2 л утиного бульона, пекинская капуста (верхняя часть), грибы муэр, светлый соевый соус, кунжутное масло, зеленый лук, перец чили, кинза.

Для фарша: 250 г очищенных сырых креветок, 250 г не очень постной свинины (почерёвок), пекинская капуста (нижняя часть), 2 ст. л. мелко нарезанного зеленого лука, 1 ч. л. мелко нарубленного имбиря, 1-2 ст. л. устричного соуса, 1-2 ст. л. светлого соевого соуса, 1 ст. л. рисового вина, 1-2 ч. л. сахара, 2 ч. л. кунжутного масла, 1 белок яйца, 1-2 ст. ложки крахмала, 1/2 ч. л. черного перца, 1 ч. л. соли.

Свинину нарубить до состояния фарша. Нижнюю (белую часть пекинской капусты мелко нарубить). Креветки отбить плоской стороной ножа, соединить со свининой, посолить, поперчить и тщательно перемешать. Добавить в фарш остальные ингредиенты, хорошо вымесить, накрыть пленкой и оставить в холодильнике на 20 минут.

Выложить на каждый сочень по 1 ч. л. начинки. Смазать края водой. Сложить сочень пополам нискосок и соединить края треугольника, обернув вокруг начинки.

Источник: http://www.belonika.ru/blog/post/1327/