Ingredients Jump to Instructions ↓

  1. For The Stuffing

  2. 1 cup finely chopped cabbage

  3. 1/4 cup finely chopped spring onions whites

  4. 1/2 cup grated carrot

  5. 3/4 cup bean sprouts

  6. 3/4 cup boiled noodles

  7. 1 tsp soy sauce

  8. Other Ingredients

  9. 20 wonton wrapper

  10. 1/4 tsp oil for greasing

  11. 3 tbsp plain flour (maida) dissolved in

  12. 1/4 cup of water

  13. 1 tbsp oil

  14. 2 tsp chopped garlic (lehsun)

  15. 1/2 tsp chopped green chillies

  16. 2 tbsp chopped spring onion greens

  17. salt to taste

  18. For Serving

  19. green garlic sauce

  20. chilli garlic sauce

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok / kadhai on a high flame till it smokes.

  2. Add the cabbage, spring onion whites, carrots, bean sprouts and sauté on a high flame for 2 to 3 minutes.

  3. Add the noodles, soya sauce and salt and toss well. Keep aside.

  4. Place a wonton wrapper on a clean, flat surface.

  5. Place a little stuffing in the centre, apply a little flour paste along the edges and fold over to make a semi-circle. Bring the ends together and press well.

  6. Repeat with the remaining wrappers and stuffing to make 19 more wontons.

  7. Arrange the wontons on a greased sieve and steam for 10 minutes.

  8. For the tempering, heat the oil in a wok / kadhai on a high flame.

  9. Add the garlic, green chillies and spring onion greens and salt and sauté on a high flame for a few seconds.

  10. Pour the tempering over the steamed wontons and toss them gently.

  11. Serve hot with green garlic sauce and chilli garlic sauce.

  12. Fried wontons: instead of steaming, try deep-frying the stuffed wontons in hot oil till they are golden brown in colour. Serve them with schezuan sauce.


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