VEGETABLE WONTON RECIPES RECIPES

Steps:

• In a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let cool slightly. Then squeeze out the excess water.
• Steam the spinach until just wilted, squeeze dry and coarsely chop. In a small saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over low heat until thickened, about 1 minute. Stir in the spinach.
• In a bowl, combine the cabbage with the spinach, cilantro, scallions, garlic, ginger, soy sauce, sesame oil, salt and pepper. Toss well.
• Lay out 10 wonton skins on a work surface; keep the remainder covered. Place a rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold over to form a triangle. Press out the air and seal the edges. Dampen the two points farthest from each other and pinch them together to form a hat, or tortellini, shape. Put the wontons on a flour-dusted baking sheet and cover with a clean towel. Repeat the procedure with the remaining skins and filling.
• Heat the oil to almost 400° in a wok. Add the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Bring a large saucepan of water to a boil. Add the wontons in batches and cook until they float to the top. Transfer to a colander to drain.
• To serve, transfer the wontons to a platter and pass one or more of the dipping sauces separately.

Steps:

• Combine first 4 ingredients, stirring well; set aside.
• Position knife blade in food processor bowl, and add broccoli and next 5 ingredients. Process until mixture is minced, scraping sides of processor bowl once.
• Place vegetable mixture evenly on top corner of each wonton skin. Fold top point of wonton skin over filling; tuck point under filling. Roll once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with water; bring corners together, and overlap, pressing ends together to seal securely.
• Cook wontons in boiling water 3 minutes or until tender. Drain; coat wontons with cooking spray, and arrange on 2 serving plates. Serve with vinegar mixture.