| 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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