Crispy Curry Vegetable Wontons
Ingredients
- 1 pack square wonton wrappers
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 head cabbage (225g)
- 1/2 cup cooked and mashed pumpkin
- 100g carrot
- 1/2 cup chives, chopped
- 1/2 cup shiitake mushrooms, minced
- 1 tbsp soy sauce
- 1 tbsp curry powder
- 1/2 tsp salt, or to taste
- Canola oil or other neutral oil, for frying
- Sweet chili sauce or other sauce, for dipping
- Chopped spring onions, for garnishing
Preparation
Heat a pan. Add in 2 tbsp sesame oil. Saute the garlic until aromatic. Add in the minced cabbage, carrot, chives, and mushrooms. Once the vegetables are tender, mix in the pumpkin or other starchy vegetable.
Place the filling in a bowl. Leave to cool for a few minutes. If you are not using a starchy vegetable, add in the cornstarch and mix.
Prepare a bowl of water and the wonton wrappers.
Place around 1/2 tbsp of filling in the center of the wonton wrappers. Dip your finger in some water. Run your finger through the top edge of the wrapper and then seal by folding in half.
Seal both pointed edges of the wrapper with a dip of water. Repeat this step for the rest of the wrappers.
Heat a pan with oil enough to submerge the wontons. Once hot, add in the wontons. Make sure they are evenly spaced and do not stick to one another. Fry until golden brown and crisp, flipping over to evenly brown on both sides.
Enjoy while hot with your favourite sweet chili sauce!
