Crispy Curry Vegetable Wontons
Ingredients
- 1 pack square wonton wrappers
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1/2 head cabbage (225g), minced
- 1/2 cup cooked and mashed pumpkin
- 100g carrot, minced
- 1/2 cup chives, chopped
- 1/2 cup shiitake mushrooms, minced
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- 1/2 teaspoon salt, or to taste
For frying and serving
- 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 tablespoons of sesame oil. Sauté the garlic until aromatic. Add the minced cabbage, carrot, chives, and mushrooms. Cook until the vegetables are tender, then mix in the pumpkin or other starchy vegetable.
Transfer the filling to 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 of the wrapper with water. Repeat for the remaining wrappers.
Heat oil in a pan deep enough to submerge the wontons. Fry them until golden brown and crisp, flipping to brown both sides and ensuring they do not stick together.
Serve hot with sweet chili sauce or your favorite dipping sauce.
