More from Decadent but doable, wontons filled with seitan and mushrooms.  I like the cooking method, seared then steamed. 

Served with plum duck sauce, siracha and the recommended tamari/vinegar combination (that was the most complementary).

The seitan was dominant in taste and texture, the mushrooms very subtle.   The browned wonton bottom added a nice crunch.

*Adding seitan to the usual napa wontons could help wick out some of the liquid but add the seitan after all the other ingredients are mixed.



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