Mushroom And Water Chestnut Steamed Wontons - cooking recipe

Ingredients

2 tsp sesame oil
7 oz button mushrooms, chopped finely
3.5 oz wood ear mushrooms, chopped finely
7 oz enoki mushrooms, trimmed, chopped finely
3 None spring onions, chopped finely
1 inch fresh ginger, grated
2 tbsp light soy sauce
1 tsp lemon zest
2 tbsp finely chopped canned water chestnuts
36 None wonton wrappers
None None Dipping Sauce
1 tbsp sesame oil
1 None spring onion, sliced
1 None fresh long red chili, sliced
1 inch fresh ginger, cut into thin matchsticks
1 cup light soy sauce

Preparation

Heat sesame oil in a large frying pan over medium heat. Cook mushrooms, onions and ginger over high heat, stirring, until mushrooms are soft. Add soy sauce and cook until evaporated. Remove from heat and stir in lemon zest and water chestnuts. Let cool.
Working in batches, arrange wrappers on a flat work surface. Place 2 level teaspoons of mushroom mixture in the center of each wrapper. Brush a little water around edges then bring 4 corners into center and press edges together to seal.
Line a bamboo steamer with baking paper. Place wontons in steamer. Place steamer over a wok or large saucepan of simmering water, cover and steam for 5 mins, or until heated through.
Meanwhile, to make the warm dipping sauce, combine all ingredients in a small saucepan and gently warm.
Serve wontons with dipping sauce.