Chicken and mushroom wontons

This recipe is taken from Marie Claire : Easy, which I had made the shrimp wontons from it previously too. There was also no noodles this time round because I managed to come up with about 36 wontons and we had it with some carrots and cabbage boiled in chicken stock. The chicken wontons were not too bad overall though we were a bit stuffed at the end. However, I much prefer the taste of the shrimp wontons. Maybe because there was a sweetness of the shrimps or maybe it was because I used chicken cubes in water instead of chicken stock, which might have caused the difference too.

Chicken and mushroom wontons (recipe from : Marie Claire : Easy)

Ingredients :

- 4 dried shittake mushrooms

- 1 cup ground chicken

- 4 tablespoons finely chopped bamboo shoots (I didn't add this coz there was none for sale at NTUC)

- 2 tablespoons light soy sauce

- 1 teaspoon finely grated fresh ginger

- 1/2 teaspoon sesame oil

- 1 pack square wonton wrappers

Directions :

1. Soak the shittake mushrooms in hot water for 30 minutes. Drain the mushrooms, squeeze out any excess moisture and cut off the tough stalks. Finely chop the mushrooms and put them into a bowl with the chicken, bamboo shoots, soy sauce, ginger and sesame oil. Gently stir to combine the filling ingredients.

2. Put a wonton wrapper on a clean work surface and put a heaping teaspoon of the filling into the centre. Moisten the edges and draw all in together. Pinch to form little bags.

3. Put the wontons onto a steamer to steam for 15 minutes.

Note : I didn't steam them but drop them to cook in boiling chicken stock.