Crispy Curry Vegetable Wontons
Ingredients
- 1 pack square wonton wrappers*, thawed at room temperature
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 head cabbage (225g), makes 1.5 cups minced
- 1/2 cup cooked and mashed pumpkin*
- 100g carrot, makes around 1/2 cup minced
- 1/2 cup (20g) chives, chopped
- 1/2 cup (25g) 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 chilli sauce or other sauce for dipping
- Chopped spring onions for garnishing
Preparation
Heat a pan and add 2 tbsp sesame oil. Sauté the garlic until aromatic. Add 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 and let it cool for a few minutes. If not using a starchy vegetable, add cornstarch and mix.
Prepare a bowl of water and the wonton wrappers.
Place about 1/2 tablespoon of filling in the center of a wonton wrapper. Dip your finger in water, run it along the top edge, and seal by folding in half.
Seal both pointed edges with water. Repeat for the remaining wrappers.
Heat oil in a pan to submerge the wontons. Fry until golden brown and crisp, flipping to brown both sides.
Enjoy while hot with sweet chili sauce or other dipping sauce.
