Wontons

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: WONTONS
Categories: Chinese, Appetizers, Side dish
Yield: 1 Servings

2.00 tb Peanut oil
1.50 tb Grated fresh ginger
2.00 md Garlic cloves, pressed
2.00 Tofu cakes, crumbled
0.50 c Finely chopped scallions
2.00 ts Dark sesame oil
2.00 tb Tamari soy sauce
50.00 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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