The Sweet Chili Sauce dip adds a contrast to the wonton and enhances the overall flavour of these little guys.
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
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
- Prepare filling ingredients in a bowl (except soy sauce and sesame oil). Set aside.
- Heat olive oil and sauté minced ginger and crushed garlic slightly, to soften.
- Add vegetables and sauté to desired tenderness.
- Add soy sauce and sesame oil to season just before removing from heat. Cool.
- Mix water and cornstarch. This will glues the edges of the wonton together for cooking.
- Place a teaspoon of filling in the centre of each wonton wrapper.
- Using your finger ‘paint’ all around the outside edge of the wrapper with the water and cornstarch mixture.
- Gather edges of wonton wrapper and pinch together, so they look like a small sack (see photo).
- Bring large pot of salted water to a boil.
- 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
- 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.