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Pan-Fried Veggie Wontons With Sesame Dip

  • 24servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dip

  2. 1/3 cup 78ml Seasoned rice vinegar

  3. 1/3 cup 78ml Soy sauce

  4. 1/2 cup 118ml -- water

  5. 2 tablespoons 30ml Sesame oil

  6. 1 teaspoon 5ml Chile oil or 1/2 teaspoon 2 1/2ml Red pepper - crushed

  7. Wontons

  8. 1/2 cup 118ml Cabbage - shredded

  9. 1/3 cup 36g / 1 1/3oz Carrots - shredded

  10. 3 Green onions - minced

  11. 4 tablespoons 60ml Cilantro leaves - chopped

  12. 3 Garlic cloves - minced

  13. 1/4 teaspoon 1 1/3ml Crushed red pepper or to - taste

  14. 1 tablespoon 15ml Soy sauce

  15. 1 tablespoon 15ml Sesame oil

  16. 24 Wonton wrappers

  17. 3 tablespoons 45ml Vegetable oil

  18. 1/8 cup 29ml -- water

Instructions Jump to Ingredients ↑

  1. Dip: Combine all dip ingredients in a small serving bowl. Place in the center of a small serving platter.

  2. Wontons: In a bowl, combine cabbage, carrots, green onions, cilantro, garlic, red pepper, soy sauce and sesame oil. Mix well. Put a small spoonful of filling in each wonton wrapper. Fold corner-to-corner to make a triangle, then fold in the side, like an envelope. Repeat with remaining wontons.

  3. Coat the bottom of a nonstick frying pan with oil and heat over medium-high heat until hot. Gently place wontons in a pan and let cook until bottoms are golden and crusty, about 3 minutes. Then pour water into pan, cover an dlet wontons steam for about 2 minutes. Arrange on the platter.

  4. Makes 24 wontons.

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