Vegetarian Wontons

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Vegetarian Wontons

 

1/2 cup mashed firm tofu

1 green onion, diced

4 water chestnuts, chopped

2 tablespoons shredded carrot

1 bok choy leaf, shredded

1 egg, lightly beaten

1/4 teaspoon salt

Pinch of pepper

1 tablespoon soy sauce

1 teaspoon granulated sugar

2 teaspoons minced ginger

1 teaspoon sesame oil

45 wonton wrappers, or as needed

3 to 4 cups oil for deep-frying, as needed

Hoisin sauce, or soy sauce for dipping, as needed

 

 

 

Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the

egg with the salt and pepper. Combine the mashed tofu and vegetables with the

egg and seasonings.

 

Heat the oil for deep-frying while you are wrapping the wontons. The oil should

be heated to between 360 and 375 degrees Fahrenheit.

 

To fill the wontons, lay a wrapper in front of you so that it forms a diamond

shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling

in the middle. Bring the top half of the wrapper over the filling and seal the

edges.

 

Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve

with hoisin sauce or soy sauce.

 

Makes about 45 - 50 wontons

 

Source: Rhonda Parkinson, Your Guide to Chinese Food @about.com

Formatted by Chupa Babi: 03.25.08

 

Deep-fried wonton are stuffed with mashed bean curd. Vegetarians who don't eat

egg can substitute 1 tablespoon oil for the beaten egg.

 

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