- 1 cup shelled edamame
- 1 cup shiitake mushrooms, finely chopped
- 1/2 cup water chestnuts, finely chopped
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 package of wonton wrappers
- Oil for frying
- Soy sauce or sweet chili sauce for dipping
Prepare the Filling:
Boil the edamame according to package instructions. Once cooked, drain and set aside.
In a food processor, pulse the cooked edamame until coarsely chopped.
In a mixing bowl, combine the chopped edamame, shiitake mushrooms, water chestnuts, green onions, minced garlic, soy sauce, sesame oil, and grated ginger. Mix well.
Assemble the Wontons:
Lay out a wonton wrapper on a clean surface.
Place a teaspoon of the filling in the center of the wrapper.
Dip your finger in water and moisten the edges of the wrapper.
Fold the wrapper in half diagonally, creating a triangle. Press the edges to seal the wonton.
Shape the Wontons:
Bring the two corners of the triangle together, overlapping them slightly.
Moisten one corner with water and press to seal, creating a traditional wonton shape.
Fry the Wontons:
Heat oil in a pan or deep fryer to 350°F (175°C).
Carefully place the wontons in the hot oil, a few at a time, and fry until they turn golden brown and crispy. This usually takes about 2-3 minutes.
Remove the wontons using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
Serve the Edamame and Shiitake Fried Wontons hot with your choice of dipping sauce, such as soy sauce or sweet chili sauce.
Enjoy these delightful Edamame and Shiitake Fried Wontons as an appetizer or snack. They’re sure to be a hit at any gathering!