Easy Fried Vegetable Wontons
2 min readPrecooking the filling is not necessary to make these super-quick, super-delicious fried wontons, a perennial party favorite. The trick is to make sure the filling ingredients are finely chopped.
MAKES 4 TO 6 SERVINGS (24 WONTONS)
1 cup finely chopped coleslaw mix (about 4 ounces)
1⁄4 cup finely chopped fresh cilantro
1⁄4 cup finely chopped scallions (about 2 scallions)
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted (dark) sesame oil
1 clove garlic, finely chopped
1⁄4 teaspoon Chinese chili paste, or more, to taste
Salt and freshly ground black pepper, to taste
24 egg-free wonton wrappers, thawed if frozen
1 1⁄2 tablespoons peanut oil
1⁄4 cup water
Basic Dipping Sauce.
In a medium bowl, toss the coleslaw mix, cilantro, scallions, soy sauce, sesame oil, garlic, chili paste, salt, and pepper until thoroughly combined.
Fill a small container with some water. Lay a wonton wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip your finger in the water and wet the edges of the wrapper. Seal into a triangle, removing as much air as possible from the dumpling. Make sure edges are secured. Wet the corners and fold in like an envelope, pressing to seal. Repeat with remaining wontons and filling, tossing the filling frequently to redistribute the liquid at the bottom of the bowl.
In a 12-inch nonstick skillet with a lid, heat the peanut oil over medium-high heat for 1 minute. Add the wontons, seam sides up, and cook without turning until lightly browned on the undersides, 2 to 3 minutes, shaking the skillet a few times to prevent sticking. Reduce the heat to medium, add 1⁄4 cup water, cover, and cook until the tops of the wontons are tender and the filling is heated through, about 2 minutes. Serve at once, with the dipping sauce passed separately.
{PER SERVING} (per wonton, without dipping sauce) Calories 38 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 0g • Sodium 72mg
