Here you go again….damn you can do this! Fun to make, more fun eating these. Great for a Friday night of movie watching. You may want to double this recipe and freeze half for another night of just relaxing and nibbling.
- 1 tbsp. vegetable oil
- 1 1/2 cup finely chopped onion
- 1 tbsp. minced garlic
- 2 tbsp. fresh chopped ginger
- 1/2 tsp. chili flakes
- 1 cup chopped baby bok choy stems
- 1 1/2 cups Cremini mushrooms, all stems removed and chopped
- 1 1/2 cups white button mushrooms, all stems removed and chopped
- 2 cups chopped baby bok choy leaves
- 1/4 cup cilantro
- 1 pkg. wonton wrappers
- Crisco oil for frying
Heat the oil in a skillet over medium heat and add the onion, cooking for about 2 minutes until softened. Add the garlic, ginger and chili flakes and saute until fragrant (60 seconds).
Now add the bok choy stems and saute until softened. Add the mushrooms, cooking until juicy. Add the leaves and cook until just wilted. Remove from heat and stir in the cilantro and season with salt and pepper. Cool to room temperature.
Lay out the wrappers, a few at a time and spoon a generous tbsp. of filling in the middle of each one. Moisten the edges with water and fold in half to form a triangle – now bring together the 2 farthest points together. Finish all the wontons, making sure to pinch the edges together.
Heat about 2 inches of oil in a wok over medium heat and working in batches, cook 3-4 wontons at a time until golden in colour and crisp. (3 minutes). Drain on paper towels and be sure to serve with the dipping sauce. This will make about 22 wontons.
Dipping Sauce
- 1/2 cup hoisin sauce
- 2/2 cup soy sauce
- 1 tbsp. sesame oil
- 1 tsp. fresh ginger, grated
Stir this together and put in a small bowl for dipping. The only things needed now are small plates, napkins and friends to share this with.
