It’s a yes please to aromatic, herby, comforting, bite-size Mushroom and Chicken Open Steamed Wontons. They’re not even a faff to make. Quite therapeutic, actually. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #reducetarian #wonton #chicken


Mushroom and Chicken Open Steamed Wontons

Serves 4 – 6



250g white mushrooms

5ml oil

15ml fresh ginger, finely grated

1 garlic clove, crushed

200g chicken mince

5ml chives, finely chopped

10ml soy sauce

15ml cornflour

milled black pepper

12-15 wonton wrappers*

1 egg, lightly beaten

30ml sesame seeds, toasted


15ml maple syrup

15ml soy sauce

10ml sesame seeds, toasted



1 Place the mushrooms in a food processor and blend until finely chopped.

2 Heat the oil in a pan and fry the chopped mushrooms for 2 minutes. Add the ginger and garlic and cook for 1 minute. Remove from the heat and transfer to a mixing bowl.

3 Once the mixture has cooled, stir in the chicken mince, chives, soy sauce, cornflour and black pepper.

4 Keep the wrappers covered with a damp towel to prevent them from drying out. Place 1 tablespoon of chicken mixture in the middle of one wrapper and lightly brush the rim of the wrapper with the beaten egg. Fold the wrapper in half, enclosing the filling, to form a semicircle. Pinch the edges firmly to seal, pleating the front side to form several folds. Holding sealed edges, stand each dumpling on a plate and gently press to flatten the bottom of each wonton. Repeat with remaining wrappers and filling.

5 Sprinkle the sesame seeds over the wontons. Steam the wontons, in batches, for 5 – 7 minutes.

6 Whisk all of the dipping sauce ingredients together and serve with the wontons.


*Cook’s note: find wonton wrappers in the freezer section of Asian supermarkets.