Vietnamese Bok Choy Wontons
Wontons are my go-to appetizer for parties. When I do Vegetarian versions, I usually use Bok Choy as in this recipe.
Ingredients
- 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
Instructions
- 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.
- 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.
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