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Crispy Vegetarian Wontons




Source of Recipe


Ken Hom's Asian Vegetarian Feast


Recipe Introduction


Deep-fried wonton are stuffed with mashed bean curd and Asian vegetables in this recipe from Ken Hom. (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).


List of Ingredients




7 or 8 sheets of fresh rice noodle dough

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 (check GF status)
3 tablespoons mashed bean curd (or try mashed chickpeas if can't have soy)
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

Recipe



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.
(Note* This recipe is reprinted with permission from Ken Hom's Asian Vegetarian Feast)


Makes 30 - 35 wontons