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home > recipes > appetizers > vegetarian wontons
from US (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 tablespoon peanut oil 1/4 cup carrots, finely shredded 1/2 cup cabbage, finely shredded 1/4 cup bean sprouts 2 tablespoons finely chopped garlic 1 tablespoon dark soy sauce 3 tablespoons mashed bean curd 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon sesame oil 1/2 teaspoon freshly ground black pepper 2 - 3 tablespoons oil for stir-frying 2 cups peanut oil for deep-frying Directions: 1. 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. Nicholas Zhou - Author "Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/

Vegetarian Wontons


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keyword: vegetarian
keyword: wontons
ethnicity: chinese
recipes for appetizers
recipes by webmaster
Email Address:
(posted December 9, 2003)

from US

(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 tablespoon
peanut oil
1/4 cup carrots, finely shredded
1/2 cup
cabbage, finely shredded
1/4 cup
bean
sprouts
2 tablespoons finely chopped
garlic
1 tablespoon dark
soy
sauce
3 tablespoons mashed
bean
curd
1 teaspoon
sugar
1/2 teaspoon
salt
1 teaspoon
sesame oil
1/2 teaspoon freshly ground black pepper

2 - 3 tablespoons oil for stir-frying
2 cups
peanut oil for deep-frying

Directions:

1. 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.

Nicholas Zhou - Author
"Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/



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