Lemongrass powder, ginger and garlic are a trinity of flavor for many Asian cuisines. Delicate and rich bamboo mushrooms are flavored with our Lemongrass Powder for a quick, delicious filling for wontons.

Prep time: 30 min

Cook time: 25 min

Total time: 55 min

Bamboo Mushroom Wontons
Copyright Recipe © 2015 Woodland Foods


Makes 30 wontons

  • 1 Ounce Bamboo Mushrooms

  • 1 Tablespoon Soy Sauce

  • 1 Teaspoon Lemongrass Powder

  • 1/2 Teaspoon Cornstarch

  • 2 Tablespoons Sesame Oil

  • 1 Teaspoon Ginger, grated

  • 1 Garlic Clove, minced

  • 1 Egg, beaten

  • 30 Wonton Wrappers


  1. Rinse mushrooms in cold water to remove any debris, then cover in boiling water and soak for 10 minutes. Drain mushrooms and wring out any excess water. Chop mushrooms into small pieces.

  2. Mix soy sauce with cornstarch and Lemongrass Powder and set aside.

  3. Heat sesame oil in 10-inch skillet over medium-high heat. Add mushrooms, ginger and garlic and cook for 2 minutes. Add soy sauce mixture. Stir until thickened and remove from heat to cool. When cooled completely, stir beaten egg into mushroom mixture.

  4. Place 1 teaspoon mushroom filling on center of one wonton wrapper. Wet edges of one side and fold other side over filling. Seal by pinching with fingers. Repeat with all wrappers.

  5. Bring large pot of water to a boil. Cook wontons until tender, 3 to 4 minutes.