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Chef's Tips:
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.
More delicious Chinese vegetarian recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
