|Seasoned Tofu Wontons|
Heat peanut oil in a wok. Sizzle the ginger, chiles & garlic briefly, then add tofu & stir-fry for a few minutes. Add scallions, sesame oil and soy sauce and stir well. Set aside to cool.
Set up a work area with wonton wrappers, water & cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the centre of the wrapper. Moisten all 4 edges with water & 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 spup and cook for 5 minutes. Or cook in water and drain, refrigerating or freezing them to add to soup later.
TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deepfry 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 two months if well wrapped, as will pre-boiked ones. Thaw uncooked ones before frying, but they can be boiled straight from frozen and cooked 2 minutes longer. Precooked ones just need two or three minutes to thaw in simmering soup.
From: Sundays at Moosewood Restaurant, adapted by Rain
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