Ingredients Jump to Instructions ↓

  1. 2 tb Peanut oil

  2. 1 1/2tb Grated fresh ginger

  3. 2 md Garlic cloves, pressed

  4. 2 ea Tofu cakes, crumbled

  5. 1/2c Finely chopped scallions

  6. 2 ts Dark sesame oil

  7. 2 tb Tamari soy sauce

  8. 50 ea Wonton wrappers

  9. Bowl of lukewarm water

  10. Cornstarch for dusting

Instructions Jump to Ingredients ↑

  1. + Directions : Heat peanut oil in a wok.

  2. Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes.

  3. Add scallions, sesame oil & tamari & stir well.

  4. Set aside to cool.

  5. Set up a work area with wonton wrappers, water & cornstarch.

  6. Place a wrapper in front of you in a diamond position.

  7. Drop a heaping teaspoonful of filling in the centre of the wrapper.

  8. Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.

  9. Press edges firmly to make a seal.

  10. Bring left & right corners together above the filling.

  11. Overlap the tips of these corners, moisten with water & press together.

  12. Place completed wrapper on the corn-starch platter & continue till all wrappers are used.

  13. FOR SOUP: Drop wontons into boiling water & cook for 5 minutes.

  14. Drain.

  15. TO FRY: Heat 2 to 3 cups of oil in a wok till hot.

  16. Deep fry wontons in batches till golden, 2 to 3 minutes on each side.

  17. Drain.

  18. Serve with dipping sauce or duck sauce.

  19. Uncooked wontons will keep in the freezer for a good 2 months if well wrapped.

  20. Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer.


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