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Steamed Wontons In A Truffle Crunch Broth
The secret to an irresistible wonton dish lies in the broth that accompanies it. This aromatic Truffle Crunch Hot broth infuses bold heat with rich truffle flavor, elevating this classic dish into a truly comforting culinary experience.
Ingredients
½ lb (225g) shrimp, peeled, deveined, and finely chopped
4-5 dried shiitake mushrooms, rehydrated and finely chopped
2 green onions, finely chopped
2 cloves garlic, minced
1 tsp sesame oil
¼ tsp white pepper
¼ tsp salt
½ tsp sugar
20 wonton wrappers
¼ cup broth for steaming
For Serving:
Sabatino Truffle Crunch Hot
Green onions
Method
- In a bowl, mix the shrimp, shiitake mushrooms, green onions, garlic, sesame oil, white pepper, salt, and sugar until well combined.
- Place a small spoonful of filling in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and press to seal. Optionally, fold the bottom corners together to create a tortellini shape.
- In a pot or steamer base, add the broth, bring to a gentle simmer, and let it heat through.
- Arrange wontons on a plate inside a steamer basket, ensuring they don’t touch, and place over the broth. Steam for 6-8 minutes, or until the shrimp is fully cooked and wrappers are translucent.
- Drizzle with Sabatino Truffle Crunch Hot and garnish with chopped green onions.
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