Βαρέθηκα τα προεκλογικά. Θα μαγειρέψω!

Wonton Recipe

H συνταγή για τα υπέροχα κινέζικα Wonton. Σα γεμιστά μακαρόνια με κρέας. Είναι υπέροχα!

2 tb Peanut oil

1 1/2 tb Grated fresh ginger

2 md Garlic cloves, pressed

2 Tofu cakes, crumbled

1/2 c Finely chopped scallions

2 ts Dark sesame oil

2 tb Tamari soy sauce

50 Wonton wrappers

Bowl of lukewarm water

Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes. Add scallions, sesame oil & tamari & 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 & right corners together above the filling. Overlap the tips of these corners, moisten with water & press together. Place completed wrapper on the corn-starch platter & continue till all wrappers are used.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry 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 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes.(www.chinatownconnection.com)