Vegetarian Wontons
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| submitted by webmaster |
| from us |
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| | do not make too far ahead of time. the wonton skins will soften if |
| | allowed |
| | to sit for a long time. if possible, make and serve them immediately). |
| | makes 30 - 35 wontons |
| | ingredients |
| 1 package | wonton skins (about 30 - 35) |
| | hoisin sauce, for dipping |
| | filling |
| 1 Tbsp | peanut oil |
| 1/4 cup | carrots, finely shredded |
| 1/2 cup | cabbage, finely shredded |
| 1/4 cup | bean sprouts |
| 2 Tbsp | finely chopped garlic |
| 1 Tbsp | dark soy sauce |
| 3 Tbsp | mashed bean curd |
| 1 tsp | sugar |
| 1/2 tsp | salt |
| 1 tsp | sesame oil |
| 1/2 tsp | freshly ground black pepper |
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| 2 - 3 Tbsp | oil for stir-frying |
| 2 cup | peanut oil for deep-frying |
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| for the filling, heat a wok or large frying pan and add the oil. when |
| moderately hot, add the carrots, cabbage, bean sprouts, and garlic and |
| stir-fry for 1 minute. set aside to cool thoroughly. 2. combine the cooled |
| vegetables with the rest of the filling ingredients and mix well. using a |
| teaspoon, put a small amount of filling in the center of each wonton skin. |
| bring up 2 opposite corners, dampen the edges with a little water, and |
| pinch them together to make a triangle. fold over the bottom 2 corners so |
| they overlap, and press together. the filling should be well sealed in. 3. |
| heat the oil in a deep fat fryer or large wok until hot. deep-fry the |
| filled wontons in several batches. drain on paper towel. serve at once |
| with hoisin sauce. |
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| nicholas zhou - author |
| "real and healthy chinese cooking" http://www.chinesefooddiy.com/ |
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| http://www.simpleinternet.com/recipes/ |
| international recipes online |
| on-line culinary discussion at food.chat: |
| http://www.simpleinternet.com/foodchat/ |
| |
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| (ID: 9611) Mirror: rec.food.recipes: Tue, Dec 16, 2003 |