wild mushroom wontons

Don’t be put off by the assembly which may seem fussy. Wonton wrappers are very forgiving and not as delicate as some other pastries so you can make quick work of filling and folding them.

And when these wontons are ready, don’t even bother with utensils. Pick them up with your hands, turn them over, dip them in soy sauce mixed with a little sugar (or chili oil, depending) let the filling fall out while you eat, pick at the fallen insides, and repeat. You are barely eating, but they go so fast.

This story and the recipe that goes with it can be found in “KIDS’ EATS”, ISSUE 013 of Le Sauce Magazine! Get it here: http://www.lesauce.com/app