Name: Wontons
Ingredients: 2 tb Peanut oil; 1 1/2 tb Grated fresh ginger; 2 md Garlic cloves, pressed; 2 Tofu cakes, crumbled; 1/2 c Finely chopped scallions; 2 ts Dark sesame oil; 2 tb Tamari soy sauce; 50 Wonton wrappers; Bowl of lukewarm water; Cornstarch for dusting

In the past God spoke in a variety of forms. Listen to the opening verses from the book of Hebrews. 'God, after He spoke long ago to the fathers in the prophets in many portions and in many ways, in these last days has spoken to us in His Son' (Heb. 1:1-2a). In Jesus Christ, the Word of God became incarnate. His words are God's words. And His words were God's final and most supreme revelation to mankind. On that holy mountain the Father declared, 'This is My beloved Son, with whom I am well-pleased; listen to Him' (Mt. 17:5). Through Christ, Scripture is complete and sufficient for 'everything pertaining to life and godliness' (2 Pet. 1:3). God designed it whereby no other revelation would compete with that of His Son. From Genesis to Revelation, the Scriptures are closed, and Christ had the final say.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese, Appetizers, Side dish	1	Servings

INGREDIENTS

2	tb	Peanut oil
1 1/2	tb	Grated fresh ginger
2	md	Garlic cloves, pressed
2		Tofu cakes, crumbled
1/2	c	Finely chopped scallions
2	ts	Dark sesame oil
2	tb	Tamari soy sauce
50		Wonton wrappers
		Bowl of lukewarm water
		Cornstarch for dusting

INSTRUCTIONS

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"

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