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Wontons with chanterelles[c] | sil007

Wontons with chanterelles

Kastaniengarten restaurant Hof

Prep time
Cook time
Servings4 people
Skill levelEasy

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South Americans call them tortillas, Asians wontons. Filled dumplings. We chose to make our wontons with chanterelle filling and recommend a pepper balsamic dip.


  • 600 g chanterelles
  • 24 wonton wrappers
  • 400 grams onions
  • 20 g rocket
  • 1 tablespoon pepper paste
  • 1 tablespoon balsamic glaze
  • 1 teaspoon honey
  • Red wine
  • Leaf salad
  • Salt and black pepper
  • Garlic granule
  • Marjoram
  • Olive oil
  • Sugar


  • Clean the chanterelles well, put them on a towel, pat dry with kitchen roll and cut it into small pieces.
  • Finely dice the onions and brown in a little oil. Add chanterelles and season with salt, black pepper, garlic granule and marjoram. Simmer, until almost all mushroom juices have evaporated.
  • Cut the rocket into thin strips and mix the rocket with the chanterelles. Allow the mixture to cool slightly.
  • Spread each wonton wrapper on a board. Add 1 teaspoon of mixture to the center of each wrapper. Fold in pocket form seal with a small amount of water. Cover with a damp towel. Bake the wontons in a deep fryer at 160°C, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.
  • Stir pepper paste and balsamic glaze, season with red wine, pinch of sugar and honey.
  • Clean and wash the leaf salad thoroughly and drain well.
  • Then give the dipping sauce into four small bowls and arrange the bowls with salad and wontons on four plates. Serve with dressing of your choice.

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    pan asian, dish, chanterelles, mushrooms, deep-fry, dumpling, balsamic, vinegar, wonton, wantan, sauce, appetizer, entremets, vegetarian, fingerfoodSouth Americans call them tortillas, Asians wontons. Filled dumplings. Try wontons with chanterelle filling and pepper balsamic dip.