Tanika Douglas' edamame and shiitake fried wontons are wonderful. They offer a variety of delicious flavors and textures to enhance your appetizer game. Imagine perfectly cooked edamame, finely chopped white cabbage, grated shiitake mushrooms, garlic, and ginger.
1 tablespoon + 4 cups vegetable oil, divided1 ½ cups edamame, roughly chopped¼ head white cabbage, finely chopped5 ounces shiitake mushrooms, grated3 garlic cloves, minced2 teaspoons grated ginger
Ingredient
¼ teaspoon white pepper2 tablespoons soy sauce40 wonton wrappers2 scallions, slicedFor the dipping sauce4 tablespoons soy sauce4 tablespoons black vinegar4 tablespoons chili oil
Direction
The edamame, white cabbage, shiitake mushrooms, garlic, and ginger should be added to a big pan that is set over medium heat. One tablespoon of the vegetable oil should also be added to the pan.
1
For ten minutes, while tossing the mixture on occasion, sauté the vegetables until they have become more tender. Add the white pepper and soy sauce and stir to combine.
2
The mixture should be allowed to cool to room temperature after the pan has been removed from the heat. Once you have placed one wonton wrapper on a cutting board, place one heaping teaspoon of the filling in the middle of the wrapper.
3
To clean the wonton wrapper, first dip your finger in water and then run it down the edge of the wrapper. The wonton should be folded into a semicircle, and then the two loose ends should be pulled together to form an envelope.
4
Make certain that each seam is completely sealed. Create the remaining wontons by repeating the technique described above. The remaining vegetable oil should be added to a big, deep pan in which it is placed over high heat.
5
To reach 360 degrees Fahrenheit, heat the oil. A paper towel should be used to line a plate. The wontons should be deep fried until they are golden brown and crispy. Add ten wontons at a time to the heated oil.
6
Take the wontons out of the oven using a slotted spoon or tongs, and then set them on the paper towel so that the excess oil may be absorbed.
7
The soy sauce, black vinegar, and chili oil should be combined in a small basin and stirred together. Scallions should be used to decorate the wontons, and they should be served alongside the dipping sauce.