Pan-Fried Mushroom Wontons

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!

First, place a teaspoon of filling in the middle.
Next, brush a little bit of water on the upper corners of the wrapper. You only need to wet one side to make it stick together.
Fold the wrapper into a triangle, and press out any air bubbles before you pinch the edges together to seal the wonton.
Take one of the bottom corners, fold it over the center, and dab a little bit of water on it.
Fold the opposite corner over the center, and press to seal. Voila! Now you have a wonton that’s ready to cook!

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.

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