Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Green Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- WONTONS
- 8 oz Crimini or white mushrooms, chopped coarsely*
- 3 medium California avocados (ripe but firm), cut in tiny dice
- ¼ Cup Medium sherry wine
- 3 Tbsp Soy sauce
- ½ Cup Finely chopped green onion (white and pale green only)
- 1 Tbsp + 1 teaspoon Fresh lemon juice
- 1 Tbsp + 1 teaspoon Asian (toasted) sesame oil
- ½ Tbsp Cornstarch
- ½ Tbsp Freshly grated ginger
- ¼ tsp Salt
- 1 Egg, beaten
- 72 thin wonton strips
- SOUP
- 4 ½ quarts Seasoned broth(recipe follows) **
- ¾ Pound Shiitake mushrooms, stemmed and sliced*
- 2 California avocados, cut in 3/8" dice
- 6 oz Baby spinach leaves
- ½ Cup Fresh lemon juice
- GARNISH
- As needed Coriander leaves
- As needed Carrot threads***
- *You may use one or more varieties of mushrooms.
- **Simmer, covered, 5 quarts clear vegetable stock or clear chicken stock, 2 ounces sliced ginger, 2 tablespoons soy sauce, 2 tablespoons medium sherry wine, and salt to taste for 30 minutes.
- ***To make carrot threads, pull zester down length of peeled carrot; repeat.
- =
Directions
Gently combine mushroom and avocado with remaining ingredients.
Lay out wonton wrappers a batch at a time with bottom point facing you (diamond shape). Brush a border of egg around wrap. Put a generous teaspoon of filling in the lower half of the diamond. Fold over top point to meet bottom to form a triangle; tightly seal edges by pressing firmly. Brush egg on tip of right triangle on each filled wonton. Bring it around to form a circle with left triangle; press firmly to join.
Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon. Reserve cooked wontons.
Heat 3/4 cup seasoned broth, 1/2 ounce shiitake slices, 2 tablespoons diced avocado, a few baby spinach leaves, and 1 teaspoon lemon juice. When liquid comes to a simmer, add 3 wontons; heat through. Pour into serving bowl; garnish with some coriander leaves and carrot threads.