Vegetarian Wontons
 
submitted by webmaster 
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 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
 
2 - 3 Tbsp  oil for stir-frying
2 cup  peanut oil for deep-frying
 
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/ 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 9611) Mirror: rec.food.recipes: Tue, Dec 16, 2003


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