Wontons
Yield
1 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
|
|
| 1 ½ | tablespoons |
ginger
fresh, grated |
|
| 2 | each |
garlic cloves
medium, pressed |
|
| 2 | each |
tofu cakes
crumbled |
* |
| ½ | cup |
scallions, spring or green onions
finely chopped |
|
| 2 | teaspoons |
sesame oil
dark |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 50 | each |
wonton wrappers
|
*
|
| 1 | x |
water
lukewarm |
*
|
| 1 | x |
cornstarch
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
|
|
| 23 | ml |
ginger
fresh, grated |
|
| 2 | each |
garlic cloves
medium, pressed |
|
| 2 | each |
tofu cakes
crumbled |
* |
| 118 | ml |
scallions, spring or green onions
finely chopped |
|
| 1E+1 | ml |
sesame oil
dark |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5E+1 | each |
wonton wrappers
|
*
|
| 1 | x |
water
lukewarm |
*
|
| 1 | x |
cornstarch
for dusting |
*
|
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 until 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 until hot.
Deep fry wontons in batches until 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.
