Wontons

Ingredients

Directions

Heat peanut oil in a wok.

Sizzle the ginger and garlic briefly then add tofu and stir-fry for a few minutes.

Add scallions, sesame oil and tamari and stir well.

Set aside to cool.

Set up a work area with wonton wrappers, water and 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 and 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 and right corners together above the filling.

Overlap the tips of these corners, moisten with water and press together.

Place completed wrapper on the corn-starch platter and continue till all wrappers are used.

FOR SOUP: Drop wontons into boiling water and 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 and cooked 2 minutes longer.