Crispy wonton for Thursday😋
I am sharing a FryDay food, just a day earlier.😆 I have always made dumplings but never wontons. Wonton translated as ‘cloud swallow’ in Cantonese. Its size is usually smaller than dumplings and has a thinner skin. Mine are big because filling means everything to me.😄
The common way to eat them is in soup, steamed or fried. Wonton wrappers usually have eggs in them, but this brand has none.
My first wonton wrapping experience goes back to when I was 12yo -13yo. I saw this lady who sells wonton noodles make fresh wontons for each order. I stood there and watched, then one day, I asked: “can I help?” Surprisingly she let me, it was fun and I left quite a bit of mess for her to clean up. However, we became friends and she even invited me to her wedding. Food really brings friends together.💗
~ 2 lbs of bok choy, washed and julienned into thin strips
~ 1 package of wonton wrapper
~ 1 box of firm tofu, drained & mashed
~ 1/4 cup of saute mushrooms
~ 3 tablespoons ground walnuts
~ 1 tablespoon black bean sauce
~ 1 tablespoon corn starch
~ oil for frying
Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies. Set aside for 15-20mins. In a heated pan with 1tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes, season with salt. Place both ingredients and walnuts in a big bowl.
Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to tofu mixture, 🌽 starch, combine well & season if needed.
Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal.
Repeat until you are done with your mixture and then deep fry wonton. This should work in air fryer as well by rubbing some oil on the skin. If anyone is using this method, please comment how it goes🙏🏻
Serve with sweet chili cilantro sauce.
What do you think? Let me know & have a great 🌱Thursday!