Golden Crispy Curry Vegetable Wontons
Ingredients
- 1 pack square wonton wrappers (ensure vegan), thawed at room temperature
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 head cabbage (225g), minced (yields 1.5 cups)
- 1/2 cup cooked and mashed pumpkin (or other starchy vegetable)
- 100g carrot, minced (yields about 1/2 cup)
- 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 chili sauce or other sauce, for dipping
- Chopped spring onions, for garnishing
Preparation
Heat a pan and add 2 tbsp sesame oil. Saute the minced garlic until aromatic. Add the minced cabbage, carrot, chives, and mushrooms. Once the vegetables are tender, mix in the cooked and mashed pumpkin or other starchy vegetable
Place the filling in a bowl and leave to cool for a few minutes. If not using a starchy vegetable, add cornstarch and mix
Prepare a bowl of water and have the wonton wrappers ready
Place about 1/2 tablespoon of filling in the center of each wonton wrapper. Dip a finger in water and run it along the top edge of the wrapper, then seal by folding in half
Seal both pointed edges of the wrapper with a dip of water and repeat for the remaining wrappers
Heat a pan with enough oil to submerge the wontons. Once hot, add the wontons, ensuring they are evenly spaced and not sticking together. Fry until golden brown and crisp, flipping to brown both sides evenly
Serve hot with sweet chili sauce or your favorite dipping sauce
