My friends and I invited a bunch of people over for dinner, bragging about the delicious meal we were going to make them, but slowly but surely, we had to cancel on each person as the three of us ate enough food for six people. I seriously do not believe in serving sizes, and I sincerely apologize to the people to whom I falsely promised a delicious meal.

In my defense, how could I possibly stop myself from devouring such a perfect food? These ginger-mushroom wontons were nicely baked until crisp, stuffed with a hearty mushroom filling, and served with a sweet and spicy dipping sauce. I had to remind myself to breathe while I was shoveling them into my mouth one after the other.

They bake extremely quickly, which makes up for the slightly tedious process of filling and folding the wontons. I recommend sipping on a glass or two of wine during this process as it makes it a little more exciting. They are surprisingly easy to construct, even for someone clumsier than I am, if such a person exists.

Since the wontons mainly consist of mushrooms, they didn’t fill me up too well, which proved to be a bit of an issue once I realized I drank far more than the recommended glass of wine. Luckily I always have extra snacks on hand. So while these baked mushroom wontons stand out as much as a meal on their own, I think they would be better served as a delicious appetizer or side dish to a heartier meal.

Mushroom Wontons Ingredients

1 tablespoon sesame oil

1 pound white mushrooms diced

3 green onions, thinly sliced

1 clove of garlic, minced

1 teaspoon of minced ginger

1 tablespoon soy sauce

Black pepper to taste

30 wonton wrappers

Sesame Dipping Sauce Ingredients

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon thinly sliced green onions

1 clove of garlic, minced

1 teaspoon of honey

1 teaspoon of sesame seeds

Sriracha to taste

Directions

1. Heat oil in a large skillet over medium-high heat. Add mushrooms, green onions, garlic, and ginger and cook about 8 to 10 minutes. Stir in soy sauce and cook about 2 minutes more. Remove from heat.

2. Preheat oven to 400 degrees. Spray a large baking sheet with oil. Fill a small bowl with water.

3. Lay one wonton wrapper with a corner pointing towards you. Fill about half a tablespoon of mushroom filling on the bottom half of the wrapper. Dip your finger in the water and brush the edges of the bottom half of the wrapper to dampen it. Fold the top half down to form a triangle and press lightly to seal. Repeat until you have used all of the filling, and place wontons on the baking sheet.

4. Brush the wontons with oil and bake for about eight to 10 minutes, until lightly browned and crisp.

5. While wontons are baking, whisk all the dipping sauce ingredients together in a small bowl.

Recipe adapted from ohmyveggies.com.