Wontons #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Peanut oil,
1 1/2 tbsp: Grated fresh ginger,
2 medium: Garlic cloves, pressed
2: Tofu cakes, crumbled
1/2 cup: Finely chopped scallions,
2 tsp: Dark sesame oil,
2 tbsp: Tamari soy sauce,
50: Wonton wrappers,
Bowl of lukewarm water,
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.
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.
FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain.
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.
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.
"Sundays at Moosewood Restaurant Cookbook"
Source from luhu.jp
add tofu & stir-fry for a few minutes. Add scallions, sesame oil &
tamari & stir well. Set aside to cool.
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.
FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain.
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.
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.
"Sundays at Moosewood Restaurant Cookbook"
Source from luhu.jp