WONTONS #2

      Title: WONTONS #2
  Categories: China, Appetizers, Side dish
       Yield: 1 Servings
  
       2 tb Peanut oil
   1 1/2 tb Grated fresh ginger
       2 md Garlic cloves, pressed
       2    Tofu cakes, crumbled
     1/2 c  Finely chopped scallions
       2 ts Dark sesame oil
       2 tb Tamari soy sauce
      50    Wonton wrappers
            Bowl of lukewarm water
            Cornstarch for dusting
  
   Heat peanut oil in a wok.  Sizzle the ginger & garlic briefly then
   add tofu & stir-fry for a few minutes. Add scallions, sesame oil &
   tamari & stir well.  Set aside to cool.
   
   Set up a work area with wonton wrappers, water & cornstarch. Place a
   wrapper in front of you in a diamond position. Drop a heaping
   teaspoonful of filling in the centre of the wrapper. Moisten all 4
   edges with water & pull the top corner down to the bottom, folding
   the wrapper over the filling to make a triangle. Press edges firmly
   to make a seal. Bring left & right corners together above the
   filling. Overlap the tips of these corners, moisten with water &
   press together. Place completed wrapper on the corn-starch platter &
   continue till all wrappers are used.
   
   FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain.
   
   TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry wontons in
   batches till golden, 2 to 3 minutes on each side. Drain. Serve with
   dipping sauce or duck sauce.
   
   Uncooked wontons will keep in the freezer for a good 2 months if well
   wrapped.  Thaw before frying, but they can be boiled straight from
   frozen & cooked 2 minutes longer.
   
   "Sundays at Moosewood Restaurant Cookbook"
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