Hapanese Cuisine

Wontons are always a delicious choice for an appetizer. You can fill these little bite-size pockets with anything you like, whether it’s the crab and cream cheese mixture you typically see on a takeout menu or a lighter filling like what I have here.

It’s a little bit time-consuming to make a whole batch, but they’re easier to make than you might expect. Below, I have step-by-step instructions on a hassle-free way to fold wontons, and I’ve included pictures!

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Pan-Fried Mushroom Wontons

1/2 medium yellow onion, diced

2 TBSP oil, divided

1 lb mushrooms, diced

1 TBSP soy sauce

1 green onion, sliced

1 TBSP ginger, grated

1 lb wonton wrappers

1 TBSP oil

2 TBSP water

Put a sauté pan on medium heat with a tablespoon of oil; cook the onion until translucent, then add in the mushrooms. Cook and stir for about 5 minutes, then add in the green onion and ginger and cook for another minute. Remove from the heat, and refrigerate for at least an hour.

Place a teaspoon of the filling in the middle of a wonton wrapper. Wet the edges on one half of the wrapper, then fold the wrapper into a triangle; press out any air bubbles, then pinch the edges to seal. Fold one of the bottom corners over the center, dab a bit of water on it, and fold the opposite corner over it. Repeat with the remaining wrappers and filling until all the filling is gone.

Put a sauté pan on medium heat with the oil. Working in batches, lay the wontons flat in the pan. Cook for 1-2 minutes per side, flipping when golden brown on one side. Pour in the water, and cover the pan to let the wontons steam. Once the water evaporates, remove the wontons from the heat and serve immediately.