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Recipe Name: Wontons Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Peanut Oil
1 1/2 Tablespoon(s) Grated fresh ginger
2 Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 Cup(s) Finely chopped scallions
2 Teaspoon(s) Dark sesame oil
2 Tablespoon(s) 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
addtofu & 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 awrapper in front of you in a
diamond position. Drop a heapingteaspoonful of filling in the centre of
the wrapper. Moisten all 4 edgeswith water & pull the top corner down
to the bottom, folding the wrapperover the filling to make a triangle.
Press edges firmly to make a seal.Bring left & right corners together
above the filling. Overlap the tipsof these corners, moisten with water
& press together. Place completedwrapper on the corn-starch platter &
continue till all wrappers areused.FOR SOUP: Drop wontons into boiling
water & cook for 5 minutes. Drain.TO FRY: Heat 2 to 3 cups of oil in a
wok till hot. Deep fry wontons inbatches till golden, 2 to 3 minutes on
each side. Drain. Serve withdipping sauce or duck sauce.Uncooked
wontons will keep in the freezer for a good 2 months if wellwrapped.
Thaw before frying, but they can be boiled straight fromfrozen & cooked
2 minutes longer."Sundays at Moosewood Restaurant Cookbook"

Nutrition (calculated from recipe ingredients)
Calories: 2813
Calories From Fat: 431
Total Fat: 48.2g
Cholesterol: 72mg
Sodium: 6599mg
Potassium: 908.6mg
Carbohydrates: 499.7g
Fiber: 16.5g
Sugar: 1.9g
Protein: 83.3g

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