VEGGIE WONTON RECIPE 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:

• Wonton Dumplings:
• Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
• Place in food processor, and chop very finely.
• Place vegetable mixture into a large bowl.
• Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
• Drain any excess liquid from mixture.
• Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
• Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
• Repeat process until all ingredients are used up.
• Bring a large pot of salted water to a boil.
• Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
• Use a slotted skimmer to remove from water, and set aside in a bowl.
• (don't allow the wontons to touch while still hot or they may stick.
• Dipping Sauce:
• Thoroughly mix all sauce ingredients together and set aside.
• To serve, arrange wontons on a platter, and pass with Dipping Sauce.