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), minced
- 1/2 cup cooked and mashed pumpkin
- 100g carrot, 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 chili sauce or other sauce, for dipping
- Chopped spring onions, for garnishing
Preparation
Heat a pan and add 2 tbsp sesame oil. Sauté garlic until aromatic. Add minced cabbage, carrot, chives and mushrooms. Cook until tender, then mix in pumpkin or other starchy vegetable
Place the filling in a bowl and let cool for a few minutes. If not using a starchy vegetable, add cornstarch and mix
Prepare a bowl of water and lay out the wonton wrappers
Place about 1/2 tbsp of filling in the center of each wonton wrapper. Dip your finger in water and run it along the top edge of the wrapper. Seal by folding the wrapper in half
Seal both pointed edges with a dip of water. 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
Serve hot with sweet chili sauce for dipping
