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  Chinese    Appetizers    Side dish  
Last updated 6/12/2012 1:02:34 AM. Recipe ID 26172. Report a problem with this recipe.
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      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 ea Tofu cakes, crumbled
    1/2 c  Finely chopped scallions
      2 ts Dark sesame oil
      2 tb Tamari soy sauce
     50 ea 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.
  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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Recipe ID 26172 (Apr 03, 2005)

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