vegetarian wontons

A refreshing hike...

@ Mount Rubidoux

followed by delicious (vegetarian)WON TON noodle soup night!

We made way too many wontons to stuff into our asian stomachs' *wink*

Brief recipe for 150 wontons...

Filling ingredents:

dried mushroom, soaked and diced

water chestnuts, 1 can

1 box of TOFU or vegetarian pork paste (we used both types)

green onions,minced

garlic, minced

shallots, diced

carrots, chopped

seasoning: soy sauce, black pepper, corn starch, sugar, sesame oil, salt, ginger powder, vegetarian oyster sauce

What we did: Fry garlic and onions until golden brown. Add chopped carrots, mushrooms followed by water chestnuts. Stir in green onions and seasonings. Divide into 2 portions. Add vegetarian pork paste into one and mashed tofu in the other. (mashed tofu does not need to be cooked). Allow it to cool before wrapping. Fold each wrapper in half to form triangle and use egg white or water to stick the edges. Press edges to seal and shape

Boil or deep fry them:)

Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

Deep-frying the wontons: Heat oil for deep-frying. Add wonton in small batches and fry, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.

~~Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.~~

Other stuff to go along with the soup...

bok choy, egg noodles, vermicelli, bean sprouts, mushroom, sliced carrots, sliced baked tofu bean curd, chinese parsley,

Sauce: for dipping the wonton(Kar's recipe!)

Mix lemon juice, soy sauce, ginger powder, garlic powder