WONTONS
Makes: 50
Servings
2 tbsps
peanut oil
1 ½ tbsps
grated fresh ginger
2 garlic
cloves, pressed
2 tofu
cakes, crumbled
½ cup
scallions, finely chopped
2 tsps dark
sesame oil
2 tbsps
Tamari soy sauce
50 wonton
wrappers
bowl of
lukewarm water
cornstarch
for dusting
1. Heat
peanut oil in a wok.
2. Sizzle
the ginger and garlic briefly then add tofu and stir-fry for a few minutes.
3. Add
scallions, sesame oil, tamari soy sauce and stir well. Set aside and cool.
4. Set up
work area with wonton wrappers, water and cornstarch.
5. Place a
wrapper in front of you in a diamond position.
6. Drop a
heaping teaspoonful of filling in the centre of the wrapper.
7. 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.
8. Press
edges firmly to make a seal.
9. Bring
left and right corners together above the filling.
10. Overlap
the tips of these corners, moisten with water and press together.
11. Place
completed wrapper on the corn-starch platter and continue till all wrappers are
used.
12. Heat 2
to 3 cups of oil in a wok. Deep fry wontons 2 to 3 minutes on each side until
golden
brown.
Drain.
13. Serve with dipping sauce.
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