A tasty appetizer or served as part of a meal of Asian dishes.

The Sweet Chili Sauce dip adds a contrast to the wonton and enhances the overall flavour of these little guys.

Ingredients –

package of wonton wrappers

2 tbsp (30 ml) cornstarch
1/4 cup (60 ml) water

2 tbsp (30 ml) olive or vegetable oil
2 tsp (10 ml) ginger, minced
1 garlic clove, crushed

Filling –
2 cups spinach
2 1/2 cups (625 ml) shredded cabbage or coleslaw
3 green onions, sliced
1/2 cup (120 ml) bamboo shoots, chopped
3/4 cup (180 ml) water chestnuts, diced

2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sesame oil

Preparation –

  1. Prepare filling ingredients in a bowl (except soy sauce and sesame oil). Set aside.
  2. Heat olive oil and sauté minced ginger and crushed garlic slightly, to soften.
  3. Add vegetables and sauté to desired tenderness.
  4. Add soy sauce and sesame oil to season just before removing from heat. Cool.
  5. Mix water and cornstarch. This will glues the edges of the wonton together for cooking.
  6. Place a teaspoon of filling in the centre of each wonton wrapper.
  7. Using your finger ‘paint’ all around the outside edge of the wrapper with the water and cornstarch mixture.
  8. Gather edges of wonton wrapper and pinch together, so they look like a small sack (see photo).
  9. Bring large pot of salted water to a boil.
  10. Place 8 to 10 wontons at a time into boiling water . When they rise to surface they are done. Remove from water with slotted spoon
  11. Serve with Sweet Chili Sauce. (available at most major and many small grocery stores – usually in with Thai  or Asian style cooking products)

Yields about 30 wontons.

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