Try making this take-out favorite at home — it’s a lot of fun to make your own, and they’re so delicious you may never order in again. Pair them with Sesame-Ginger Grilled Salmon for a delicious Asian-influenced meal.
Fun to make and even more fun to eat…these crowd-pleasing appetizers pack loads of flavor in their spiced veggie filling. Try them served with Sweet Thai Chili or Duck sauce and impress your guests at your next party.
1/2 cup firm tofu, crumbled, well-drained
1/4 cup sliced scallions
1/4 cup shredded carrot
1/4 cup shredded cabbage
1/4 cup chopped shitake mushroom
3 Tablespoons chopped canned water chestnuts, drained
1 Tablespoon minced cilantro
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon kosher salt
1 egg, beaten
20 wonton wrappers
Canola oil for frying
- Combine tofu through egg in a large bowl and stir well to combine filling ingredients. Spoon 1 heaping teaspoon filling onto center of each wonton. Wet wonton edges with water, fold over into a triangle, and press lightly to seal. Place on a wax paper-lined baking sheet and cover with a damp paper towel as you fill remaining wontons.
- Heat oil in a large Dutch oven or deep fryer to 350 degrees. Working in batches, cook 3-4 wontons at a time until golden brown and crispy (approximately 5-6 minutes per batch). Flip over halfway through cooking to evenly brown both sides. Use a slotted spoon to remove from oil, drain well, and place on a paper towel lined plate. Repeat with remaining wonton. Serve warm with dipping sauce of your choice.
Wontons may be filled up to 3 days ahead of time and stored, tightly wrapped, in the refrigerator. They also may be frozen on a cookie sheet, removed, and stored individually frozen in a large container or freezer bag to fry in smaller batches.
Tip: Use an external oven thermometer or candy thermometer to moderate the heat of your cooking oil. Keeping it as close to 350 degrees as possibly ensures crispy, non-greasy results.