I am a huge fan of wonton. Fried and steamed. My love for dumplings in general, have only grown over the years, whether they’re served with chilli oil, spicy chutney, or in a simple clear broth. It has been a staple since my college days. They’re all basically meat or any vegetarian protein stuffed in a thin wrapper made out of flour. Well, not just flour actually. There’s a whole world of dumplings and dim sums out there.
Mushrooms have been one of my favourite ingredients. They’re so versatile. They adapt to any kind of cuisine. They fit perfectly in every dish, right from a simple clear soup to something like a Ghee roast which is a flavour bomb in your mouth.
This dish heroes mushrooms. The main ingredient in the broth as well as the wonton are mushrooms. There are dried shitake mushrooms which add so much meatiness to the dish. Shitakes have such a woody meaty flavour, unlike any other mushrooms which are comparatively lighter in flavour. Button mushrooms add to the dish with their the sweet mushroom flavour. There are very few ingredients in this dish. Im not going to lie, but it does take some time to perfec those cute little wonton boats (I am nowhere close to perfect), But hey, as long as they taste great, they dont always have to be boat shaped.
To start with, make the broth. Add all the ingredients into a pressure cooker. Sauté for a minute to caramelise the mushrooms. Add 1 litre water. Cook on low for 45 minutes.
In a saucepan, dry rost some seseme seeds. Strain the broth from the pressure cooker once its done into the saucepan and let it boil. Keep side till you make the dumplings.
To make the wonton dough, just mix the flour, cornflour, salt and water. the dough wil form into a ball easily without being sticky or tacky. But it will be soft. Put a damp cloth over it and set it aside for 10 minutes.
Roll the dough into a thin sheet and cut squares out of it.
Fill the wonton sheets with 1 tablespoon of the the chopped mushrooms from broth residue. Shape the dough into small wontons or any shape you like using water to seal the edges. Sprinkle flour on top and bottom to avoid it stcking to the base.
Now all you need to do is, bring the soup back to a boil, drop these wontons to cook with lid on for 2 minutes. Make sure you do this right right before serving.
Makes- 4 portions
Total Time- 2 hours
Into the pressure cooker:
Ginger- 1 inch piece, whole
Garlic- 1 tablespoon, chopped
Peppercorns- 1 tablespoon, crushed coarsely
Mushroom- 2 cups, chopped
Dry mushrooms- 1-2
Rosemary- 2 sprigs
Onion/ leeks- 1/2 cup, chopped
Bay leaf- 1 leaf
Soy sauce- 1 teaspoon
Vinegar- 1/4 teaspoon
For the wonton dough:
Flour- 1/2 cup
Cornflour- 2 tablespoons
Water- 1/4 cups or less
Salt- 1/2 teaspoon
For the broth, add all the ingredients under “broth” into a pressure cooker and sauté for 5 minutes on high. Add 1 litre water and pressure cook for 45 minutes on low. In a sauce pan, dry roast sesame seeds till it starts giving a toasty aroma., about 3 minutes. Strain the liquid into the saucepan and let it boil. Set it aside. Discard the ginger and reserve the residue for wontons.
For the wonton dough, Mix everything under “wonton” to make a dough. Add the water little by little to avoid making the dough too sticky. Cover it with a damp kitchen towel for 10 minutes.After 10 minutes, roll the dough into a thin sheet. cut it into squares and fill it up with the broth residue. Shape them, sprinkle flour over them and keep it aside.
To serve, Bring the broth back to a boil, drop the wontons into the liquid and cook with lid on for 2 minutes on high.