Yield: 1 servings
2 tb Peanut oil
1 1/2 tb Grated fresh ginger
2 md Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 c Finely chopped scallions
2 ts Dark sesame oil
2 tb Tamari soy sauce
50 Wonton wrappers
Bowl of lukewarm water
Cornstarch for dusting
Heat peanut oil in a wok. Sizzle the ginger & garlic
briefly then add tofu & stir-fry for a few minutes.
Add scallions, sesame oil & tamari & stir well. Set
aside to cool.
Set up a work area with wonton wrappers, water &
cornstarch. Place a wrapper in front of you in a
diamond position. Drop a heaping teaspoonful of
filling in the centre of the wrapper. Moisten all 4
edges with water & pull the top corner down to the
bottom, folding the wrapper over the filling to make a
triangle. Press edges firmly to make a seal. Bring
left & right corners together above the filling.
Overlap the tips of these corners, moisten with water
& press together. Place completed wrapper on the
corn-starch platter & continue till all wrappers are
FOR WONTON SOUP: Drop wontons into boiling water & cook for 5
TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
Deep fry wontons in batches till golden, 2 to 3
minutes on each side. Drain. Serve with dipping sauce
or duck sauce.
Uncooked wontons will keep in the freezer for a good 2
months if well wrapped. Thaw before frying, but they
can be boiled straight from frozen & cooked 2 minutes