Best Wontons Ever!I LOVE wrapped foods and here is one of my best. I use to make won tons about twice a year, mostly when the family comes home. They are one of my family's favorite. When I want my car inspected free, the mechanic will trade for my won tons. Everyone says mine are the best they've eaten . Over the years I've made them easier making them more my style. I still roll them up like cigar because that was the way I was taught by a Vietnamese family. (see recipe #2, is mine) Make a tamale stand, that where in Arizona I learned to like tamales, anything wrapped!
Vegetarian Chinese Wontons Recipe These deep-fried won tons are stuffed with mashed bean curd. Vegetarians who don't eat egg can substitute 1 tablespoon oil/flaxseed for the beaten egg.
Won tons 1
Makes about 45 - 50 wontons
1/2 cup mashed firm tofu
1 green onion, diced
4 water chestnuts, chopped (optional)
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten (or leave out)
1/4 teaspoon salt
Pinch of pepper
1-tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1-teaspoon sesame oil
45 wonton wrappers, or as needed
3 to 4 cups oil for deep-frying, as needed
Hoisin sauce or soy sauce for dipping, as needed
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.
Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees.
Fill the wontons; lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges. See: directions on wrappers.
*Wontons 2
The measurements of the ingredients are like eyeballing your salads that you make up. This is more a method than a exact recipe. Lastly, add a compliment to it with a meat flavor. This idea will help in keeping them light, and not full and heavy.
Mix: Chicken, turkey sausage, or sausage and hamburger *(1)
Bean threads *(2) (read directions on package)
Shredded, cabbage *(3)
Shredded carrots (packaged)
Green onions or chopped onion, or scallions
2-3 clove chopped garlic
2 TB minced fresh ginger (now come ready in jars)
About 2 cups of Safflower, Grape seed oil or a good oil.
Salt, pepper to taste
Hoisin or soy sauce for dipping (or Sweet and sour)
Won Ton wrappers 1 pkg., depends on your family size
*(1) If you can't find chicken sausage, use ground turkey or chicken and add the spice "Sausage Seasoning" If you use beef-half the beef with pork or it will be too heavy. Only use enough meat to season the vegetables sticking it all together. Use very little as possible, not even a pound just a taste of it as a seasoning. Don't use all hamburger because it's too heavy. The rest is vegetables with a package of bean threads. Always use fresh culinary herbs in recipes. I "eyeball" Swiss chard (if added) in this recipe just for color and giving my family some fresh greens. Other vegetable could be added. Remember mix all ingredients in a large bowl like a salad. Left over freeze for another day. If you have company there will be no left over. This is more a method recipe.
**You can use about 1/2 cup of pressed, (flavored) firm tofu or meat substitute instead of meat
*(2) Soaked bean thread in hot water then cut with scissors or a quick chop on pulse in a food chopper. Using bean thread keeps the won tons light. I wouldn't make them without. I buy a big package once a year that has 4-6 bundles inside. Only use one in the package and read the directions on the package, don't do this recipe without the bean threads it keep the Won Tons light.
*(3) Shredded cabbage and carrots are now in packages. It makes up faster and easier. What you don't use I freeze and use later in vegetable soup or broth cooking. You can also chop bok choy leaf shedding it instead of cabbage
Fill the wontons; lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges. See: directions on wrappers.
*Wontons 2
The measurements of the ingredients are like eyeballing your salads that you make up. This is more a method than a exact recipe. Lastly, add a compliment to it with a meat flavor. This idea will help in keeping them light, and not full and heavy.
Mix: Chicken, turkey sausage, or sausage and hamburger *(1)
Bean threads *(2) (read directions on package)
Shredded, cabbage *(3)
Shredded carrots (packaged)
Green onions or chopped onion, or scallions
2-3 clove chopped garlic
2 TB minced fresh ginger (now come ready in jars)
About 2 cups of Safflower, Grape seed oil or a good oil.
Salt, pepper to taste
Hoisin or soy sauce for dipping (or Sweet and sour)
Won Ton wrappers 1 pkg., depends on your family size
*(1) If you can't find chicken sausage, use ground turkey or chicken and add the spice "Sausage Seasoning" If you use beef-half the beef with pork or it will be too heavy. Only use enough meat to season the vegetables sticking it all together. Use very little as possible, not even a pound just a taste of it as a seasoning. Don't use all hamburger because it's too heavy. The rest is vegetables with a package of bean threads. Always use fresh culinary herbs in recipes. I "eyeball" Swiss chard (if added) in this recipe just for color and giving my family some fresh greens. Other vegetable could be added. Remember mix all ingredients in a large bowl like a salad. Left over freeze for another day. If you have company there will be no left over. This is more a method recipe.
**You can use about 1/2 cup of pressed, (flavored) firm tofu or meat substitute instead of meat
*(2) Soaked bean thread in hot water then cut with scissors or a quick chop on pulse in a food chopper. Using bean thread keeps the won tons light. I wouldn't make them without. I buy a big package once a year that has 4-6 bundles inside. Only use one in the package and read the directions on the package, don't do this recipe without the bean threads it keep the Won Tons light.
*(3) Shredded cabbage and carrots are now in packages. It makes up faster and easier. What you don't use I freeze and use later in vegetable soup or broth cooking. You can also chop bok choy leaf shedding it instead of cabbage
Dip: Broil 2 sweet red pepper, charcoals broil them and place in bag to sweat when cool then peel. Chop in food chopper or blender; add fish or the Hoisin sauce to taste. Add a little honey if you want it sweet. And if you don't like fish seasoning, season with soy or Lea & Perrin Worcestershire sauce. Very good dip! Great on Spring Rolls.
To fill won tons, lay a wrapper in front of you so that it forms a diamond shape. Wet each corner with water. Place about teaspoon in the center and bring the two middle sides together (east and west) over filling and seal. Roll from the bottom to the top like a cigar over the rest of the wanton. (Or, Read direction on wontons package. Seal and fry 360 degrees.
Omega-3 is Essential to the Human Body
For Crab Wontons 3Use this filling
8 ounces organic cream cheese
8 ounces fresh crab meat or canned crab-meat, drained and flaked
1-teaspoon red chopped onion
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon soy sauce
Freshly ground black pepper (optional)
1 green chopped onion (or chives)
1 large clove of garlic
*Can sub the imitation crab or leave out. See on package of won ton wrappers instructions for rolling Won Tons.
Deep fry until they are golden brown, about 3 minutes turning once. Remove and drain on paper towels.
* I make this once or twice a year plus, it's one of my family's favorites.
Won tons made just with finely shredded cabbage (in the salad section of your grocery store,) and fresh graded ginger quick style and is great tasting. Add in one package of "bean thread" which make it exotic. http://toughertimestoday.blogspot.com/2016/06/single-moms-start-cooperative-business.html
