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.