Posted On: October 12, 2007
Who loves vegetable wontons? Show of hands!
This is something which I absolutely love and order this almost every time I go to a Chinese restaurant. Did you know that wontons originated in North China?
Oh and if you like these, you may also want to check out my recipe for spicy, tangy and sweet cabbage chutney. The flavours are to die for!
Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onions are pink in colour and the paste loses the raw smell.
Add all the other finely sliced vegetables, salt, aginomoto and mix well.
Add the various sauces and saute (take care that the vegetables do not get completely cooked)
The filling should be dry, switch off the flame and add vinegar to it...set it aside in a seperate vessel...
Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
Fold the chapatti to make it into a semi-circular shape.
Seal the edges by pressing the dough at the sides.
Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shape you want to also 🙂 )
Heat oil in a kadai / wok a for frying the wontons.
To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot... saw this in Travel & Living (Kylie Kwang does this) 🙂
Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.
Serve hot with tomato sauce / chilli sauce...