Bok Choy and Mushroom Wontons

Last Updated on December 4, 2021 by Chef Mireille

Here is a delicious appetizer for an Asian themed party.  These are much healthier than the wontons you get in most Chinese restaurants, which have a very thick doughy skin.  With these, you don’t get bites of dough, but intead you get the delicious filling in every bite.

1 package wonton skins
2 pounds bok choy, chopped very small
12 dried mushrooms
1/4 cup chives, chopped
1/4 cup cilantro (aka Chinese parlsey), chopped
2 cloves garlic, chopped
1 ounce ginger, chopped
3 tablespoons oyster sauce
1 tablespoon peanut oil, plus extra for frying
dumpling sauce (available at Asian markets)

In a bowl, place the mushrooms and add boiling water. 

Let sit for 1 hour, until the mushrooms are reconstituted.  Chop mushrooms into small pieces.
In a large pan, heat the tablespoon of peanut oil.  Saute garlic and ginger.

Add mushroom and bok choy and cook for a few minutes, until cooked through – about 5 minutes.
Add chives, cilantro and oyster sauce.  Stir to combine and cook for another 1 minute.  Let cool.

To assemble wontons, have a little bowl of water nearby.  Place about 2 teaspoons of the filling on each wonton.

Fold over one point to meet the other point, diagonally.  You should now have a triangle.

Then fold over diagonally again. Seal the edges with water.

In a large pot, heat a few inches of peanut oil.  Once the oil is hot, add the wontons and deep fry for a few minutes, until golden brown.  Place on a paper towel to drain excess oil.
Serve with dumpling sauce.