Wontons
Recipe
- Title:
- Wontons
- Categories:
- Appetizers, Chinese
- Yield:
- 1 servings
Ingredients
- 2 tb Peanut oil
- 2 ts Dark sesame oil
- 1 1/2 tb Grated fresh ginger
- 2 tb Tamari soy sauce
- 2 md Garlic cloves, pressed
- 50 ea Wonton wrappers
- 2 ea Tofu cakes, crumbled
- Bowl of lukewarm water
- 1/2 c Finely chopped scallions
- Cornstarch for dusting
Directions
- Heat peanut oil in a wok.
- Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes.
- Add scallions, sesame oil & tamari & stir well.
- Set aside to cool.
Directions
- Set up a work area with wonton wrappers, water & cornstarch.
- Place a wrapper in front of you in a diamond position.
- Drop a heaping teaspoonful of filling in the centre of the wrapper.
- Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
- Press edges firmly to make a seal.
- Bring left & right corners together above the filling.
- Overlap the tips of these corners, moisten with water & press together.
- Place completed wrapper on the corn-starch platter & continue till all wrappers are used.
Directions
- FOR SOUP: Drop wontons into boiling water & cook for 5 minutes.
- Drain.
Directions
- TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
- Deep fry wontons in batches till golden, 2 to 3 minutes on each side.
- Drain.
- Serve with dipping sauce or duck sauce.
Directions
- Uncooked wontons will keep in the freezer for a good 2 months if well wrapped.
- Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer.
Directions
- "Sundays at Moosewood Restaurant Cookbook"
[ Comment, Edit or Article Submission ]
