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Steamed Wontons Recipe

2 years ago

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 Steamed Wontons
Like modak and parathas in India, wontons are a wonderful food in Chinese cuisine, as they provide a lot of scope for innovation. You can try your hand at making various unique fillings, and also steam or deep-fry the wontons as per your taste. Here is a sumptuous version of Steamed Wontons made with a wholesome mixture of sautéed veggies, sprouts and noodles, which is stuffed into readymade wonton wrappers and steamed. Topping the wontons with a tempering of garlic, green chillies and spring onion greens, along with flavourful sauces, makes it all the more attractive.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
For The Stuffing
Other Ingredients
For Serving
Prep Time 20 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
For The Stuffing
Other Ingredients
For Serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the stuffing
  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the cabbage, spring onion whites, carrots, bean sprouts and sauté on a high flame for 2 to 3 minutes.
  3. Add the noodles, soya sauce and salt and toss well. Keep aside.
How to proceed
  1. Place a wonton wrapper on a clean, flat surface.
  2. Place a little stuffing in the centre, apply a little flour paste along the edges and fold over to make a semi-circle. Bring the ends together and press well.
  3. Repeat with the remaining wrappers and stuffing to make 24 more wontons.
  4. Arrange half the wontons on a greased sieve and steam for 5 minutes.
  5. Repeat the step 4 to cook the remaining wontons in on more batch.
  6. For the tempering, heat the oil in a wok / kadhai on a high flame.
  7. Add the garlic, green chillies and spring onion greens and salt and sauté on a high flame for a few seconds.
  8. Pour the tempering over the steamed wontons and toss them gently.
  9. Serve hot with green garlic sauce and chilli garlic sauce.
Variation:Fried Wontons
  1. Instead of steaming the wontons at step 4, you can also deep-fry them in hot oil till they are golden brown in colour form all the sides.

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