This twist on the traditional Wonton dumpling is Inspired by tortellini en brodo. The filling for these wontons has a lovely Italian flare and served with a luxurious white wine cream sauce is the perfect accompaniment. They're silky and light but absolutely moreish!
Heat a little oil in a pan over medium heat. Add the mushrooms and shallots and cook until softened and all the liquid evaporates. Set aside to cool.
In a bowl add the sausage meat, mortadella, cheese and parsley. Mix it together into a paste.
Arrange a wonton wrapper on a board in a diagonal. Brush the top two edges with water. Place 1 tsp of the filling in the centre and fold the bottom up to the top to make a triangle. Press around the filling well to get out any air bubbles.
Then brush the left or right corner with water and bring them together to pinch and seal.
Continue with the rest of the filing and wrappers. Keep them covered on a tray so they don’t dry out.
Meanwhile, heat butter and oil in a pan over medium heat. Add the shallot and garlic. Cook until aromatic and softened.
Pour in white wine and let it reduce by half then pour in the chicken stock. Reduce the mixture by half before adding in the cream. Bring to a boil and season with salt and pepper if needed. Set aside until ready to serve.
Bring a pot of water to boil and add the wontons. Cook them for 4 minutes or until they float.
Add the cooked wontons to the cream sauce and cover in the sauce. Serve hot and garnish with parsley, enjoy!
