Vegetable Wontons
Source of Recipe
In Jennies Kitchen
List of Ingredients
- 2 cups (4.25 ounces) finely minced cabbage
- 1 bunch scallions (3 ounces), green parts only, minced
- 1 medium carrot (2.65 ounces), peeled and finely minced
- 3 large white button mushrooms (3 ounces), finely minced
- 1 clove garlic, minced
- One 1-inch piece of fresh ginger, peeled and finely minced
- Sea salt and freshly ground pepper, to taste
- 70 wonton wrappers
- Bowl of water, for sealing the wrappers
- Canola Oil for frying, if serving as an appetizer
- Chicken stock, fresh baby spinach and chopped scallions, if serving as a soup
Instructions
- Combine the cabbage, scallions, carrot, mushrooms, ginger and garlic in a deep bowl. Toss to mix, and season with salt and pepper.
- Place a scant 1/2 teaspoon of filling in the center of a wonton wrapper (I found a demitasse spoon to work best). Wipe each outer edge of the wrapper with a dab of water. Fold the wrapper over to form a triangle. Fold the 2 outer points together so that one tucks under the other. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.
- If freezing, store tray in freezer for 10 minutes, or until the wontons are firm and set. Transfer to a ziptop bag, and use within one month (if they last that long).
- To make wonton soup, simmer as many wontons as you like in chicken stock, without overcrowding the pot. Let them cook until they bob to the surface. Add a few spinach leaves to a deep bowl and ladle the hot soup on top (the spinach will wilt perfectly this way). Sprinkle with chopped scallions, and add a splash of hot sauce if you're really trying to kill whatever is ailing you.
- To make fried wontons, heat enough oil in a skillet so the wontons will be mostly submerged (I filled my skillet with about 2 inches). Once the oil is shimmering, add a few wontons at a time, being careful not to overcrowd the pan or they will steam instead of frying. Cook 1 to 2 minutes on each side until crisp and golden all over.
Final Comments
makes 70
dipping sauce
1 tsp ginger, grated
1/2 tsp sugar
4 tbsp soy sauce
2-3 tbsp red wine or rice wine vinegar
chili garlic paste (optional)
To make dipping sauce, combine all ingredients and stir until sugar is dissolved. Serve hot wontons with dipping sauce.
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