*To make the roasted ginger:

Pick a large piece of ginger that is fresh and “fat” (not flat or that looks like it’s dried out and old).

Place the unpeeled ginger in the oven for about 475 degrees Fahrenheit (240 degrees Celsius) for an hour, flipping it halfway. If not charred enough, you can place it under a broiler for a few minutes until you get the desired look/consistency of slightly softened.

Throw the ginger in a high-speed blender (with skin and all) and purée. You might need to add a few tablespoons of water to get it going. Keeps in fridge in an airtight container for 3-4 weeks.

To make the wonton filling:

Heat up the sesame oil in a large sauté pan over medium-high heat. Throw in the shallots with a couple of big pinches of kosher or sea salt, sauté for a couple of minutes until the shallots start to become translucent. Deglaze the pan with mirin, and add in the garlic and cook for another minute or two.

Add the wild mushrooms to the pan, and cook them for several minutes until they start to soften and take on a brownish color, then season with a few pinches of salt and pepper. Pull away from the heat and add in the chives. Set aside and let cool.

Prepare two small sheet pans lined with parchment paper or silpats.

Proceed to assemble the wontons as demonstrated in the video below, adding a heaping teaspoon of mushroom filling in each dumpling.

Once all the wontons have been filled, place the trays in the freezer for 1-2 hours, alternatively once they are frozen you can also add them into a ziplock bag and keep in fridge until you are ready to use, they should keep for at least a couple of months.

To make the broth:

Heat up the sesame oil in a medium pot over medium heat, add in the shallots and garlic and cook while stirring for several minutes until soft and golden, being careful to not burn the garlic.

Deglaze the pan with the sake (or vinegar/Shaoxing wine) and let the liquid evaporate before adding the vegetable broth, mirin, soy sauce and roasted ginger.

Let the broth simmer for about 20-30 minutes on low, letting the flavors develop.

Once ready to serve, heat up the broth again (if needed) while bringing a big of water to a boil. Add in the desired amount of wonton dumplings straight from the freezer and add them 6-8 dumplings at a time (depending on the size of your pot), being careful not to overcrowd the pot.

Simmer for a couple of minutes – when they float to the top they are done. Remove and place in a serving bowl, and ladle the reserved ginger broth over. Garnish with basil, Thai chilis, and lime wedges. Enjoy with your favorite beverage!