Crispy Curry Vegetable Wontons
1 pack square wonton wrappers*, thawed in 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 chili sauce or other sauce, for dipping
Chopped spring onions, for garnishing
1.Heat a pan. Add in 2 tbsp sesame oil. Saute the garlic until aromatic. Add in the minced cabbage, carrot, chives, and mushrooms. Once the vegetables are tender, mix in the pumpkin or other starchy vegetable.
2.Place the filling in a bowl. Leave to cool for a few minutes. If you are not using a starchy vegetable, add in the cornstarch and mix.
3.Prepare a bowl of water and the wonton wrappers.
4.Place around 1/2 tbsp of filling in the center of the wonton wrappers. Dip your finger in some water. Run your finger through the top edge of the wrapper and then seal by folding in half.
5.Seal both pointed edges of the wrapper with a dip of water. Repeat this step for the rest of the wrappers. See photos above for step-by-step wrapping process.
6.Heat a pan with oil enough to submerge the wontons. Once hot, add in the wontons. Make sure they are evenly spaced and do no stick to one another. Fry until golden brown and crisp, flipping over to evenly brown on both sides.
7.Enjoy while hot with your favourite sweet chili sauce!
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