The Pantry
Chinese-inspired

Mushroom wontons

These mushroom wontons make about 24 dumplings, enough for 2 generous servings. The filling blends finely chopped mushrooms, scallions, ginger, and garlic with sesame oil and soy sauce, then gets wrapped in thin wonton skins and either boiled or pan-fried for crisp bottoms. A quick vinegar-chili dipping sauce keeps the dish bright and savory.

Prep 35 minCook 18 minRest 15 minAdjust servings ↓
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Mushroom wontons
~370 calper person · ~740 total
~$6.95meal total · ~$3.48 per person

Estimated calories and US ingredient costs.

This recipe uses a standard 10-inch skillet and one medium pot, which work well for 24 wontons. For a larger batch, cook the mushroom filling in two batches so it browns instead of steaming, and boil the wontons in multiple rounds so they do not crowd the pot. Keep the wrapper sealing and cooking times the same when scaling; the sauce and the brief pan-fry use only a light coating of oil, so absorption is minimal and does not need a frying-yield adjustment.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

11 left
Step 1

Brown the mushroom filling

~11 min

Brown the mushroom filling.

Heat 2 teaspoons of the neutral oil in a 10-inch skillet over medium-high heat.

Add the 8 ounces finely chopped cremini mushrooms and cook, stirring often, until they release their moisture and the pan looks mostly dry again, about 6 to 8 minutes.

Add the 2 ounces finely minced yellow onion and cook 2 minutes more, then stir in the 2 teaspoons minced garlic and 2 teaspoons minced fresh ginger for 30 seconds just until fragrant.

Ingredients
  • 8 oz total for recipeCremini mushrooms
  • 2 teaspoonsNeutral oil, divided
  • 2 ozYellow onion
  • 2 teaspoonsGarlic
  • 2 teaspoonsFresh ginger
Step 2

Season and cool the mixture

~15 min cook

Season and cool the mixture.

Stir in the 2 ounces sliced scallions, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Cook 30 seconds, then scrape the filling onto a plate and spread it out so steam escapes.

Let it cool 15 minutes; warm filling can soften wrappers and make sealing difficult.

Ingredients
  • 2 ouncesScallions
  • 1 tablespoonSoy sauce
  • 1 teaspoonToasted sesame oil
  • 1/4 teaspoonKosher salt
  • 1/4 teaspoonBlack pepper
Step 3

Check mushrooms

After ~15 min

Check Mushroom wontons and continue when ready.

Step 4

Mix the dipping sauce

~1 min

Mix the dipping sauce.

In a small bowl, combine 2 tablespoons rice vinegar and 1 teaspoon chili oil.

Set the sauce aside while you fold the wontons.

Ingredients
  • 2 tablespoonsRice vinegar
  • 1 teaspoonChili oil
Step 5

Fill the wrappers

~1 min

Fill the wrappers.

Set out the 24 wonton wrappers under a barely damp towel so they do not dry out.

Place about 1 teaspoon of mushroom filling in the center of each wrapper, keeping the edges clean.

Brush two adjacent edges with the beaten egg, fold into a triangle, press out air, and seal tightly.

Bring the two opposite corners together, dab with a little more egg, and pinch to form the classic wonton shape.

Ingredients
  • 1 teaspoonCremini mushrooms
  • 24Wonton wrappers
  • 1Large egg, beaten
Step 6

Boil the wontons

~4 min

Boil the wontons.

Bring 6 cups water to a steady simmer in a wide pot.

Add 12 wontons and stir gently at first so they do not stick.

Cook until they float and the wrappers look tender and slightly translucent, about 3 to 4 minutes.

Drain briefly if needed.

Ingredients
  • 6 cupsWater
Step 7

Crisp the bottoms if you like

~3 min cook

Crisp the bottoms if you like.

For a pan-fried finish, heat a nonstick or well-seasoned skillet over medium with the remaining 1 teaspoon neutral oil.

Add the drained wontons in a single layer and cook 2 to 3 minutes until the bottoms are golden and crisp

Ingredients
  • 1 teaspoonNeutral oil, divided
Step 8

Add 2 tablespoons water to the pan, cover

After ~3 min

Add 2 tablespoons water to the pan, cover for 30 seconds to finish steaming any gummy spots, then uncover.

Ingredients
  • 2 tablespoonsWater
Step 9

Plate and serve immediately

~120 min cook

If they sit, the wrappers continue to absorb moisture, so plate only what you plan to eat immediately.

Refrigerate leftovers within 2 hours and reheat thoroughly before serving again.

Step 10

Check mushrooms

After ~120 min

Check Mushroom wontons and continue when ready.

Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Mushroom wontons: Transfer them with a spider or slotted spoon to a tray or serving platter and repeat with the remaining 12 wontons.

Mushroom wontons: Plate

Mushroom wontons: serve immediately.

Mushroom wontons: Transfer the wontons to warm plates and spoon the rice-vinegar chili sauce into small dipping bowls.

Mushroom wontons: Serve right away while the wrappers are tender and the crisp bottoms stay crisp.

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Ingredients

For 2 people

  • 8 oz cremini mushrooms, finely chopped
  • 1 tbsp neutral oil, divided
  • 2 oz yellow onion, finely minced
  • 2 tsp minced garlic
  • 2 tsp minced fresh ginger
  • 2 oz scallions, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 24 wonton wrappers
  • 1 large egg, beaten
  • 6 cups water
  • 2 tbsp rice vinegar
  • 1 tsp chili oil

Method

  1. Brown the mushroom fillingHeat 2 teaspoons of the neutral oil in a 10-inch skillet over medium-high heat. Add the 8 ounces finely chopped cremini mushrooms and cook, stirring often, until they release their moisture and the pan looks mostly dry again, about 6 to 8 minutes. Add the 2 ounces finely minced yellow onion and cook 2 minutes more, then stir in the 2 teaspoons minced garlic and 2 teaspoons minced fresh ginger for 30 seconds just until fragrant.
  2. Season and cool the mixtureStir in the 2 ounces sliced scallions, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 30 seconds, then scrape the filling onto a plate and spread it out so steam escapes. Let it cool 15 minutes; warm filling can soften wrappers and make sealing difficult.
  3. Mix the dipping sauceIn a small bowl, combine 2 tablespoons rice vinegar and 1 teaspoon chili oil. Set the sauce aside while you fold the wontons.
  4. Fill the wrappersSet out the 24 wonton wrappers under a barely damp towel so they do not dry out. Place about 1 teaspoon of mushroom filling in the center of each wrapper, keeping the edges clean. Brush two adjacent edges with the beaten egg, fold into a triangle, press out air, and seal tightly. Bring the two opposite corners together, dab with a little more egg, and pinch to form the classic wonton shape.
  5. Boil the wontonsBring 6 cups water to a steady simmer in a wide pot. Add 12 wontons and stir gently at first so they do not stick. Cook until they float and the wrappers look tender and slightly translucent, about 3 to 4 minutes. Transfer them with a spider or slotted spoon to a tray or serving platter and repeat with the remaining 12 wontons. Drain briefly if needed.
  6. Crisp the bottoms if you likeFor a pan-fried finish, heat a nonstick or well-seasoned skillet over medium with the remaining 1 teaspoon neutral oil. Add the drained wontons in a single layer and cook 2 to 3 minutes until the bottoms are golden and crisp. Add 2 tablespoons water to the pan, cover for 30 seconds to finish steaming any gummy spots, then uncover.
  7. Plate and serve immediatelyTransfer the wontons to warm plates and spoon the rice-vinegar chili sauce into small dipping bowls. Serve right away while the wrappers are tender and the crisp bottoms stay crisp. If they sit, the wrappers continue to absorb moisture, so plate only what you plan to eat immediately. Refrigerate leftovers within 2 hours and reheat thoroughly before serving again.

Before you cook

What to get ready

Mixing bowls, rolling pin for homemade wrappers, tray, lidded skillet or boiling pot as directed and thermometer.

Cook mushrooms until dry and cool the filling before touching the wrappers.

If something needs adjusting

Wrappers soften before boiling

Use cool filling and keep filled wontons apart on a lightly dusted tray; cook promptly.

Browned wrappers hide an undercooked filling

Follow the full steam or boil stage. Check meat fillings at the center: ground poultry needs 165°F and ground pork needs 160°F.

Store for later

Keep raw filled dumplings refrigerated until cooking or freeze promptly in a single layer before bagging. Refrigerate cooked leftovers promptly and reheat centers to 165°F.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare mushrooms in pesto-free mushroom toast with eggs.

Next use for your ingredients: Garlic mushrooms on sourdough with eggs →

Calculate this meal with your own prices →

How to Organize a Freezer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, cook the mushroom filling until the pan is nearly dry before wrapping. That step concentrates flavor and prevents soggy wontons. If the filling seems loose, keep cooking until it holds together when stirred rather than adding extra starch, which can make the centers pasty.

Make it work for you

You can swap cremini mushrooms for finely chopped shiitakes or a mix of mushrooms, but keep the same total weight and cook them until dry. If you replace the egg wash with water, the seals will be less reliable, so press the edges firmly and avoid overfilling. Store-bought wrappers are important here because thicker dough will not cook at the same rate.

Use more of your scallions and soy sauce in chicken gyoza.

Can I freeze these mushroom wontons?

Yes. Freeze the shaped, uncooked wontons in a single layer on a parchment-lined tray until solid, then move them to a freezer bag. Cook from frozen without thawing, adding a minute or two to the boiling time. Cooked wontons are best eaten right away, because the wrappers soften as they sit.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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