Squeeze out the excess water of the Shiitake Mushroom. Remove and discard the woody stems and dice finely.
Combine all the filling ingredients with 2 Tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined.
Place about 1 rounded teaspoon of filling inside each wonton wrapper.
Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all rappers are used.
In a heat proof bowl, mix hot water with sesame paste. Then add ingredients from Part A.
Add chopped garlic and spring onions on top of the sauce (DO NOT MIX).
Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still atop of the sauce. Once the oil is added, leave the mix to sit.
Bring a medium-size pot of water to boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.
Reference Recipes: Sichuan Dumplings
When wrapping the wontons, seal it as close to the filling as possible leaving little or no space when the edges are pressed together. This prevents the wonton from bursting open or filling up with water during cooking.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
