May10
Posted in: Food & Cooking, Recipes

Crispy Veggie Wontons

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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.

Crispy Veggie Wontons

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 20 wontons

Crispy Veggie Wontons

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.

Ingredients

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

Instructions

  1. 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.
  2. 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.

Notes

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.

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