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Suggest a better descriptionHeat peanut oil in a wok. Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes. Add scallions, sesame oil & tamari & stir well. Set aside to cool. Set up a work area with wonton wrappers, water & 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 & 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 & right corners together above the filling. Overlap the tips of these corners, moisten with water & press together. Place completed wrapper on the corn-starch platter & continue till all wrappers are used. FOR SOUP: Drop wontons into boiling water & 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 & cooked 2 minutes longer. "Sundays at Moosewood Restaurant Cookbook"
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Serving Size: 1 Serving (782g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2406 | ||
Calories from Fat: 421 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 5621mg | 194 % | |
Potassium 678.1mg | 18 % | |
Total Carbohydrate 413.7g | 122 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 400.5g | ||
Protein 72.6g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2406
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