Fried Mushroom – WanTan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large mushrooms, king oyster mushrooms or other mushrooms
- 1 teaspoon curry powder
- 1 small shallot (s)
- 1 egg (s)
- 1 package WanTan dough, frozen
- 1 tablespoon breadcrumbs
- 1 teaspoon butter
- Vegetable oil
- chives
- pepper
- chili
- soy sauce
Print Recipe
Pin Recipe Instructions
- Finely chop the shallot and king oyster mushrooms. Melt the butter in a pan, sweat the shallot until translucent, add the mushrooms and fry very briefly while still hot. Season with a splash of soy sauce, pepper, chilli and curry. The specified amount of curry is only a rough guide, it depends on the curry powder and the taste.
- Mix the breadcrumbs with the egg, stir in the mushroom mixture. The mass should be firm and not too moist. Scald the chives briefly with boiling water.
- Thaw the wantan dough, put a teaspoon of the mushroom mixture in the middle of a wantan square and form a bag. Carefully tie a knot with a stalk of chives.
- Heat the vegetable oil in a saucepan or wok until bubbles appear on a dipped wooden spoon. Fry the bags until golden brown, not adding too many to the oil at once.
- In addition to king oyster mushrooms, you can also use other types of mushrooms (oyster mushrooms or fresh chanterelles, young mushrooms), but it is important that they do not draw much liquid when frying, otherwise the filling will be too moist. The specified amount is sufficient for approx. 16 sachets.
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