Step 1

Warm the toasted sesame oil in a large, heavy pot over medium-high heat.

Step 2

Add in the shallots and add a few pinches of salt. Stir to coat and saute for a few minutes or until they develop a slight golden color.

Step 3

Deglaze the pan with a little water or mirin, then add garlic and saute for 1-2 minutes more.

Step 4

Add the mushrooms to the pot and stir to combine. Allow the mushrooms to slightly collapse and develop a little color, about 5 minutes.

Step 5

Remove from the heat and stir in the chives while still warm. Set aside to cool completely before assembling the wontons.

Step 6

In a small saucepan, warm the sesame oil over medium-low heat.

Step 7

Add the grated ginger and saute for about a minute.

Step 8

Add the garlic and saute for a minute or two more, ensuring it doesn’t burn.

Step 9

Add in the rest of the ingredients and stir.

Step 10

Turn up the heat and allow it to simmer gently for 5 to 7 minutes, or until it’s slightly reduced.

Step 11

Place a wonton wrapper in your hand, aligning it with your palm. Add a teaspoon of filling to the center. Moisten the wrapper’s edges with water for sealing.

Step 12

Fold the wrapper in half to form a rectangle, ensuring the edges meet. Seal by pressing firmly, eliminating any air pockets. Moisten one of the rectangle’s bottom corners.

Step 13

Bring the two bottom corners together beneath the filling, slightly overlapping them. Press to seal firmly.

Step 14

Once assembled, lay them on a baking sheet lined with a silpat. Use them immediately or place them into the freezer until frozen, then transfer to a ziploc bag or container until ready.

Step 15

Bring a large pot of water to a small boil. Add the wontons in small batches, stopping when the boil disappears.

Step 16

Allow to simmer for a few minutes, then transfer to plates with a skimmer.

Step 17

Serve the wontons with the sauce, topping with sesame seeds, if desired.