This appetizer is so crunchy and delectable that guests confess they would like to consume the whole tray.
- 1 package won ton skins
- 2 TMirin, sweet cooking sake
- 2 Trice wine vinegar
- 1 Tlow sodium soy sauce or Bragg's Liquid Aminos
- 2 teaspoons oriental dark sesame oil
- 3 cloves fresh garlic, minced
- 1 T curry (optional)
- 1 T fresh ginger, minced
- 8 scallions, cleaned and chopped
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 2 c. napa cabbage, chopped into thin shreds
- 1 red pepper, finely diced
- 8 water chestnuts, finely chopped (optional)
- Nonstick cooking spray, use lightly on cookie sheet
- 1 egg white
In a nonstick skillet, heat sesame oil and add the garlic curry and ginger. Stir with a wooden spatula for 1 minute. Add the carrot, celery, pepper, scallions, napa cabbage, and water chestnuts and sauté on high heat for another minute. Season with Mirin, rice wine vinegar, and soy sauce. Sauté, stirring frequently until vegetables are seasoned and lightly cooked but still crunchy about 3 - 4 minutes. If more liquid is needed and vegetables seem to stick, add a few tablespoons of soupstock. Remove from heat and transfer to a stainless steel or nylon mesh strainer to drain off excess liquid. Reserve this liquid for the stock in Thai Peanut Sauce.
On a clean working wooden surface, lay out the won ton skins.
Place 1 teaspoon of the vegetable mixture in the center of one side of the won ton. Fold over the edge to form a triangle. Seal the inner edges with egg white, slightly beaten, then press down with a fork. Lightly brush top with egg white then place on oiled sheet pan and bake at 350 degrees for 15 - 20 minutes.
NOTE: you can freeze the won tons and thaw and bake later.
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