---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WONTONS
  Categories: Chinese, Appetizers, Side dish
       Yield: 1 servings
  
       2 tb Peanut oil
   1 1/2 tb Grated fresh ginger
       2 md Garlic cloves, pressed
       2    Tofu cakes, crumbled
     1/2 c  Finely chopped scallions
       2 ts Dark sesame oil
       2 tb Tamari soy sauce
      50    Wonton wrappers
            Bowl of lukewarm water
            Cornstarch for dusting
  
   Heat peanut oil in a wok.  Sizzle the ginger & garlic
   briefly then add tofu & stir-fry for a few minutes.
   Add scallions, sesame oil & tamari & stir well.  Set
   aside to cool.
   
   Set up a work area with wonton wrappers, water &
   cornstarch. Place a wrapper in front of you in a
   diamond position. Drop a heaping teaspoonful of
   filling in the centre of the wrapper. Moisten all 4
   edges with water & pull the top corner down to the
   bottom, folding the wrapper over the filling to make a
   triangle. Press edges firmly to make a seal. Bring
   left & right corners together above the filling.
   Overlap the tips of these corners, moisten with water
   & press together. Place completed wrapper on the
   corn-starch platter & continue till all wrappers are
   used.
   
   FOR SOUP: Drop wontons into boiling water & cook for 5
   minutes. Drain.
   
   TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
   Deep fry wontons in batches till golden, 2 to 3
   minutes on each side. Drain. Serve with dipping sauce
   or duck sauce.
   
   Uncooked wontons will keep in the freezer for a good 2
   months if well wrapped.  Thaw before frying, but they
   can be boiled straight from frozen & cooked 2 minutes
   longer.
   
   “Sundays at Moosewood Restaurant Cookbook”
  
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