Blogging Marathon #18
Theme – Stuffed Foods
Wontons are my go to appetizer for parties. Most often, I do a chicken or shrimp filling. When I do Vegetarian versions, I usually use Bok Choy as in this recipe. This time, since I was also serving a Vietnamese Chicken Cabbage Salad in the first course, I complemented the salad with these wontons using Vietnamese flavors.
(click here for printable recipe)
5 cups Shanghai bok choy, thinly sliced
8 dried mushrooms
2 tablespoons ginger, chopped
2 shallots, thinly sliced
1 tablespoon peanut oil
1 tablespoon coconut vinegar
1 tablespoon soy sauce
1 teaspoon sugar
3 tablespoon tapioca starch
2 tablespoons water
oil, for frying
Shanghai square wonton skins
Pour boiling water over mushrooms and let sit for 20 minutes, until mushrooms have reconstituted.
Heat oil. Saute ginger and shallots a few minutes, until softened. Add mushrooms and saute for another 2 minutes. Add bok choy, soy sauce, vinegar and sugar. Cook until bok choy leaves have wilted.
Add salt, to taste. Cool.
|Bok Choy Mushroom Filling|
In a small bowl, dissolve tapioca into water until you have a slurry. (egg can also be used)
Heat oil for deep frying.
On a flat surface, lay down a wonton skin. Place a spoonful of filling on the skin. Fold over into a triangle, making sure the filling is tight. Brush the ends with the tapioca slurry. Fold in the sides. Roll.
Place in hot oil and fry until golden brown.
Serve with your favorite dumpling sauce.