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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WONTONS
 Categories: Chinese, Appetizers, Side dish
      Yield: 1 servings
 
      2 tb Peanut oil
  1 1/2 tb Grated fresh ginger
      2 md Garlic cloves, pressed
      2    Tofu cakes, crumbled
    1/2 c  Finely chopped scallions
      2 ts Dark sesame oil
      2 tb Tamari soy sauce
     50    Wonton wrappers
           Bowl of lukewarm water
           Cornstarch for dusting
 
  Heat peanut oil in a wok.  Sizzle the ginger & garlic
  briefly then add tofu & stir-fry for a few minutes.
  Add scallions, sesame oil & tamari & stir well.  Set
  aside to cool.
  
  Set up a work area with wonton wrappers, water &
  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 & 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 & right corners together above the filling.
  Overlap the tips of these corners, moisten with water
  & press together. Place completed wrapper on the
  corn-starch platter & continue till all wrappers are
  used.
  
  FOR SOUP: Drop wontons into boiling water & 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 & cooked 2 minutes
  longer.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
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