12 fresh or dried shiitake mushrooms
1 pound salmon fillet skin and bones
1 pkt wonton wrappers - (12 oz)
Salt to taste
Freshly-ground black pepper to taste
cup cilantro leaves - (loosely packed)
1 teaspoon cornstarch mixed with
1 tablespoon water plus extra
Cornstarch for dusting
1 tablespoon vegetable oil
1 tablespoon slivered ginger
4 garlic cloves chopped
1 medium red bell pepper cored, seeded
and cut into 2" long matchsticks
1 small can baby corn on the cob - (5 ½ oz) drained
3 green onions thinly sliced
on the diagonal
2 tablespoons soy sauce/ preferably reduced-sodium
2 tablespoons water
1 tablespoon sesame oil
Stir together the sesame sauce ingredients and set aside.
Place one piece of salmon in the center of a wonton wrapper and season lightly with salt and pepper. Lay a cilantro leaf flat on top of the salmon. Brush the wrapper edges with the cornstarch mixture. Set another wonton wrapper on top and press around the edges to seal well, pressing out excess air. If you like, trim the edges with a ravioli cutter, making scalloped edges. Set the prepared wontons on a baking sheet dusted with cornstarch. Repeat with the remaining salmon.
Bring 3 quarts of water to a boil in a large, wide pan.
While the water is coming to a boil, heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir until fragrant, about 20 seconds. Add half the sesame sauce (about 1/4 cup) with the mushrooms, bell pepper and corn; stir until heated through, 1 to 2 minutes. Take from the heat and stir in the green onions and chopped cilantro.
Comments: Don't worry about all your wontons looking exactly alike - what's most important is that each piece of salmon is the same thickness so they all cook evenly. For a variation, you can make triangular wontons by cutting across the wonton skins and salmon squares to form triangles before assembling them.