Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Wontons |
½ cup | Cabbage. finely shredded |
⅓ cup | Carrots, finely shredded |
3 \N | Green onions, minced |
4 tablespoons | Fresh cilantro, chopped |
3 \N | Gloves garlic, minced |
¼ teaspoon | Crushed red pepper |
1 tablespoon | Soy sauce |
1 tablespoon | Sesame oil |
24 \N | Wonton wrappers |
\N \N | Sauce |
⅓ cup | Seasoned rice vinegar |
⅓ cup | Soy sauce |
⅓ cup | Water |
2 tablespoons | Sesame oil |
1 teaspoon | Chili oil (or 1/2 tsp. red |
\N \N | Pepper) |
Sauce: Combine all ingredients and chill over night.
Wontons: Combine all ingredients. Place a small spoonful in the center of wonton. Fold corners to make a triangle, then fold in corners like an envelope. Coat bottom of nonstick frying pan with vegetable oil. Cook over medium high heat until bottoms are golden and crusty. Pour in ⅛ c. water, cover pan and steam for about 2 minutes. Serve immediately with sauce. Makes approximately 24.
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