Mushroom and chicken sausage wontons, with baby bok choy and baby-corn in wasabi-butter

A savoury and delectable, mid-week dish for dinner. Store-bought wonton wrappers, filled with a mixture of crimini mushrooms and Italian chicken sausage, served with baby bok choy, edamame and baby corn, and wasabi-butter. I was debating whether to convert the wonton wrappers into a ravioli dish with the same ingredients, and cheese of course! Instead chose this route, and added a tad bit of regular cream cheese in the filling. A final touch of butter and wasabi to add a little creaminess and zing to the dish, cause hasn’t everyone heard the saying- Everything tastes better with butter!

Servings- 2

Ingredients:
Store-bought wonton wrappers- 20
Crimini mushrooms- 5-6 large ones, chopped roughly
Italian chicken sausage- 2 links, with casings removed
Cream cheese-1 tbsp.
Chopped fresh basil leaves-1/4 cup
2 garlic cloves, chopped
Extra virgin olive oil- 3 tbsp.
Salt and freshly ground pepper, to taste
4 heads baby bok choy, core removed, sliced
1/2 cup edamame beans
1 cup baby corn, sliced length wise
Wasabi paste- 1/2 tsp.
Butter- 2 tbsp.

In a large sauté pan, heat a tbsp. of extra virgin olive oil, over medium heat. Add the sausage and crumble the sausage in the pan with a spoon, can be large crumbles(will pulse in food processor later on for filling). Sauté the sausage for about 5-6 minutes. Add the garlic and mushrooms. Sauté for another 5 minutes or so, till the sausage is cooked and mushrooms are soft. Add fresh basil. Add salt and freshly ground pepper. Remove and cool. Pulse in a food processor till mixture is kind of smooth. Add cream cheese and mix well. Set aside.
Take a wonton wrapper and apply a little water on all 4 sides of the wrapper with a small brush or finger. Place about 1/2 tsp. of filling on wrapper and fold in half. Push out any air bubbles and seal tightly, press edges with your fingers. Fill remains wrappers the same way. Cover them with a clean damp cloth.

Bring a large pot of water to a boil. Add salt. Gently place the wontons in the water and cook for 3 minutes or so, till they rise to the surface. Drain and set aside,

In the same sauté pan, add a tbsp. of remaining olive oil. Sauté the bok choy, baby corn and edamame beans, fora couple of minutes. Season with salt and pepper. I used frozen edamame beans, thus cooked them for 5 minutes in salted boiling water, along with the baby corn.

Assemble wonton and the sautéed veggies on a platter. Heat butter and remaining olive oil in the pan. Add wasabi paste, stir. Drizzle over the wontons and veggies and toss well. Enjoy this twist to a pasta dish, straight from your homekitchen to the dining table!