recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Kelly~WA

WONTONS

2 tbsp peanut oil
1.5 tbsp grated fresh ginger
2 medium garlic cloves, pressed
2 tofu cakes, crumbled
1/2 cup finely chopped scallions
2 tsp dark sesame oil
2 tbsp tamari soy sauce
50 wonton wrappers
bowl of lukewarm water
cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger and garlic briefly then add tofu and stir-fry for a few minutes. Add scallions, sesame oil and tamari and stir well. Set aside to cool.

Set up a work area with wonton wrappers, water and cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the center of the wrapper. Moisten all 4 edges with water and 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 and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place completed wrapper on the corn-starch platter and continue till all wrappers are used.

FOR SOUP: Drop wontons into boiling water and cook for 5 minutes. Drain.

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 and cooked 2 minutes longer.