Vegetable wontons
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Wontons | ||
| ½ | cup | Cabbage. finely shredded |
| ⅓ | cup | Carrots, finely shredded |
| 3 | Green onions, minced | |
| 4 | tablespoons | Fresh cilantro, chopped |
| 3 | Gloves garlic, minced | |
| ¼ | teaspoon | Crushed red pepper |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sesame oil |
| 24 | Wonton wrappers | |
| 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 |
| Pepper) | ||
Directions
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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