These vegetarian Wontons are a delightful appetizers at parties or make great additions to soups.

Recipe type: Appetizers
Serves: 50 pieces
  • 2 Tablespoons peanut oil
  • 1 1/2 Tablespoons grated fresh ginger
  • 2 medium garlic cloves, pressed
  • 2 tofu cakes, crumbled
  • 1/2 Cup finely chopped scallions
  • 2 teaspoons dark sesame oil
  • 2 Tablespoons tamari soy sauce
  • 50 wonton wrappers
  • 1 bowl of lukewarm water
  • cornstarch for dusting
  1. Heat peanut oil in a wok. Sizzle the ginger and garlic briefly then add tofu and stir-fry for a few minutes. Add scallions, sesame oil and tamari and stir well. Set aside to cool.
  2. Set up a work area with wonton wrappers, water and 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 and 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.
  3. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place completed wrapper on the corn-starch platter and continue till all wrappers are used.
  4. FOR SOUP: Drop wontons into boiling water and cook for 5 minutes. Drain.
  5. 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.
  6. 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 and cooked 2 minutes longer.
Sundays at Moosewood Restaurant Cookbook

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