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13
2 tablespoons finely chopped red bell peppers
1-2 tablespoons finely chopped fresh ginger
2 teaspoons soy sauce
2 teaspoons sesame oil
1 tablespoon rice vinegar
18 wonton wrappers
water and cornstarch for sealing wontons
Pour the vegetable oil in a 2-quart sauté pan over medium heat.
Add the shallot, carrot, celery, and jalapeño and sauté for about
3 minutes, until vegetables soften slightly. Add the garlic,
mushroom, and bell pepper and continue to cook for an additional
3 to 4 minutes. Stir in ginger, soy sauce, sesame oil, and rice
vinegar and cook for about 1 minute. Taste and correct seasoning
if needed. Remove from heat and allow to cool before assembling
wontons. Filling can be prepared ahead – cool and refrigerate until
ready to assemble wontons.
Prepare a work area equipped with small bowl of water and pastry
brush, small bowl of cornstarch, large plate or cutting board dusted
with cornstarch, package of wonton wrappers*, and wonton lling. On
a clean, dry surface, line up 3 to 6 wonton wrappers at a time. Place
½ tablespoon of lling in the middle of each wrapper. Brush the edges
of the wrappers with water. Then fold the wrappers. If using square
wrappers fold into a triangle and then press the edges tightly with
your ngers in order to seal the wonton. Then, fold again so that the
points on the longest side of the triangle meet, pressing them so that
they adhere. If using round wrappers, fold circle in half pressing with
your ngers to seal the dumpling. Leave as is or crimp the edges
using your thumb and rst nger. Continue to ll the remaining
wontons. Keep the prepared wontons on a clean tray or cutting board
and dust them with plenty of cornstarch. Once nished, cover in
plastic.
Fill the Cuisinart
™
Deep Fryer to the maximum line with vegetable oil.
Preheat to 375˚F. When oil is ready, fry wontons in batches. Fill the
basket, in the up position, in a single layer of wontons (about 3 to 4).
Do not overcrowd. Lower basket into oil and fry for about 1 minute,
until golden and crispy. Lift basket and let the oil drain out. With a pair
of tongs, place wontons on layered paper towels to drain, and season
lightly with salt. Repeat with remaining wontons and serve
immediately.
Serve wontons with a soy dipping sauce.
*Note: When using wonton wrappers, it is important to keep them in
their package or wrapped in plastic until you use them, as they can
easily dry out.
For shrimp wontons: Process 8 ounces of cooked shrimp with
1 egg white and stir into the cooled vegetable mixture before
assembling wontons.
Soy Dipping Sauce
½ cup soy sauce
2 tablespoons rice vinegar
2 teaspoons minced ginger
4 drops sesame oil
pinch crushed red pepper (optional)
Place all ingredients in a bowl and stir to mix. Serve with
fried wontons.
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