Curried Mushroom Dumplings

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Curried Mushroom Dumplings

provided by Gallo of Sonoma winery
1 red bell pepper, seeded and diced
1 yellow onion, peeled and diced
1 tablespoon olive oil
2 cups thinly sliced white mushrooms
4 scallions, cleaned and chopped
2 teaspoons sweet curry powder
2 teaspoons lime juice
2 tablespoons chopped cilantro
12 3-inch won ton wrappers
1 egg, lightly beaten
Canola oil for frying

To prepare the filling:
Place the red bell pepper, yellow onion, and olive oil in a preheated sauté pan. Cook over medium-high heat for 2 minutes; add the mushrooms, scallions and curry powder. Continue to cook for 4 to 5 minutes or until mushrooms are tender. Add lime juice and cilantro to the filling and season to taste with salt and pepper. Cool the filling until you are ready to assemble the dumplings.

To prepare the dumplings:
Lightly brush one side of the wonton wrappers with egg. Place a spoonful of filling in the center of the wrapper. Fold the wontons into a triangle and gently press the sides together. Continue this process with the remaining wontons. Fry the dumplings in the canola oil just prior to serving. Serves 4.

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