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2
tablespoons finely chopped mushrooms
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 filling.
On a clean, dry surface, line up 3 to 6 wonton wrappers at a time.
Place ½ tablespoon of filling 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 fingers 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 fingers to seal the dumpling.
Leave as is or crimp the edges using your thumb and first finger.
Continue to fill the remaining wontons. Keep the prepared wontons
on a clean tray or cutting board and dust them with plenty of
cornstarch. Once finished, 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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