By Divyasha Ray (@umamifromscratch)
MARCH 23, 2022

Presenting a melange of flavors from the eastern hemisphere - steamed wontons filled with Chinese chives and caramelized shiitake mushrooms perfumed with Garam Masala and Caraway seeds are served on a bed of umami rich tahini sauce spiked with a tomato Kashmiri Chile & coriander spiced tea seed oil.

Finished with sweet cherry tomatoes, lime, fresh herbs & roasted sesame seeds to bring in different textures and temperatures. Serve these with some jasmine rice, grilled tofu, cucumber salad and chilled beer!

Prep time: 25-30 minutes
Cook time: 20-22 minutes
Total time: 52 minutes
Servings: 3-4 as a light Lunch/Supper; 12 filled Wontons with a Sauce



1.5 tbspYou You Tea Seed Oil
100gFresh Shiitake Mushrooms, finely chopped
(sub baby portobello)
1Thai green chile, finely chopped (optional)
2 tspCaraway Seeds
(reduce to 1 tsp if you are skeptical about the flavor)
1/2 tsp
Garam Masala
1 tbspDark Soy Sauce
15gFinely Chopped Chives
(any variety would work but Chinese chives recommended)
12Frozen Wonton Wrappers, thawed
2 tbspYou You Tea Seed Oil
4garlic cloves, crushed
1 tspground cumin
2 tspground coriander
1 tspKashmiri Chili Powder (sub any chile flakes)
1/2 tspSmoked Paprika
1.5 tbspTomato Paste
14cherry tomatoes, 7 whole and rest quartered
2 tbspLight Soy Sauce
3 tbspLime Juice
50greserved water from boiling wontons
2-3 sprigsof Fresh Cilantro or Parsley
1 tbsp
Roasted Sesame Seeds


  • Prep the filling:
    Heat up oil in a skillet. Add chile (if using), caraway seeds & fry on medium flame for 1 min. Then add mushrooms & fry for another 4 mins. Add garam masala, continue to cook for 2 mins & increase the heat to high. Once everything looks deep golden & start to stick to the pan, splash in the soy & cook for 30 seconds & turn off heat. Stir-in the chives, mix well and keep it aside.
  • Prep the wontons:
    Equally divide the filling into 12 portions. Take one wonton wrapper, dip your fingers in water and wet the edges. Take a portion of filling, place in the middle of wonton wrapper, fold into a triangle, pinch and seal the edges. Add an extra fold at the edges to secure the filling. Meanwhile bring a large pot of water to boil. Repeat until all Wonton wrappers are filled into triangular shaped dumplings. Carefully transfer the wontons into boiling water in batches, boil for 2 mins or until they float to the surface. Strain the cooked wontons out and reserve about 50ml of starchy cooking water.
  • Prep the Sauce:
    Combine first seven Sauce ingredients in a small pan. Stirring continuously, cook on low flame for 4-5 mins or until its well combined & smells very aromatic. Then increase the heat to high and add whole cherry tomatoes & lightly crush them with back of the spatula. Cook for 2-3 mins or until they start bursting. Add soy and turn-off the heat, give everything a very good mix while crushing the tomatoes. In a medium bowl, whisk Tahini & Lime Juice together. Then gradually transfer the contents from the pan into the Tahini mix, by whisking continuously. Now stream in the reserved wonton cooking water, little by little to get a nice silky smooth runny sauce like consistency. Adjust seasoning if required.
  • Serving: In 3 low bowls (or pasta bowls), pour the sauce (1/3 qty in each bowl), arrange 4 wontons on top of the sauce. Scatter the fresh tomatoes, cilantro and sesame seeds on top

    *Note: serve at room temperature