Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Peanut oil 2 ts Dark sesame oil
1 1/2 tb Grated fresh ginger 2 tb Tamari soy sauce
2 md Garlic cloves, pressed 50 Wonton wrappers
2 Tofu cakes, crumbled Bowl of lukewarm water
1/2 c Finely chopped scallions Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger and garlic briefly then
add tofu and stir-fry for a few minutes. Add scallions, sesame oil and
tamari and stir well. Set aside to cool.

Set up a work area with wonton wrappers, water and 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 and 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 and right corners together above the
filling. Overlap the tips of these corners, moisten with water and
press together. Place completed wrapper on the corn-starch platter and
continue till all wrappers are used.

FOR SOUP: Drop wontons into boiling water and cook for 5 minutes.
Drain.

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 and cooked 2 minutes longer.

"Sundays at Moosewood Restaurant Cookbook"

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