Tofu-Stuffed Wontons
MAKES: 4 to 6 servings
TIME: 30 minutes, with premade wrappers
These are wonderful wontons, with crisp exteriors and soft insides. The best wrappers are super-thin, and some of the store-bought kinds may need a little more rolling. If you’re feeling ambitious or have lots of help, make your own following the recipe Dumpling Wrappers.
12 ounces silken tofu
1/2 cup chopped fresh chives (if you can find garlic chives, so much the better) or scallion
1 tablespoon peeled minced or grated ginger
1 teaspoon dark sesame oil
Salt and freshly ground black pepper
30 wonton skins (to make your own, see Dumpling Wrappers)
Peanut or neutral oil, like grapeseed or corn, as needed
Any Asian-style dipping sauce or soy sauce mixed with water
Put the tofu in a food processor and let the machine run until it’s smooth. By hand, stir in the chives, ginger, and sesame oil in a bowl, sprinkle with salt and pepper, and stir again to combine.
Put 1 scant tablespoon of the stuffing into the center of each wrapper. Moisten the edges of the wrapper with a few drops of water (use a brush or your finger) and fold into a triangle or semicircle. Press the edges together tightly to seal, making sure no air is trapped between the stuffing and wrapper. If you like, fold the tip of the triangle back and press gently. Set each wonton aside on a floured plate or wax paper.
Put at least 2 inches oil in a countertop deep-fryer or in a deep pan on the stove and turn the heat to medium-high; bring to 350В°F (see Deep-Frying). Working in batches and adjusting the heat as necessary, gently put as many of the wontons into the oil as will fit without crowding and cook, turning once, until golden brown, less than 5 minutes. Drain for a few moments on paper towels, then serve immediately with dipping sauce.
Variation
Wonton Soup. To make the soup more substantial, heat the stock with some shredded cabbage or ribbons of bok choy to wilt while the wontons boil: Gently warm about 6 to 8 cups vegetable stock. In Step 1, bring a large pot of water to a boil. Stuff and seal the wontons as described. Depending on the size of your pot, boil the wontons in 1 or 2 batches for about 5 minutes per batch. Gently stir intermittently to prevent sticking. Immediately transfer to bowls, ladle the stock over the wontons, and garnish with chopped scallion.
