Crispy Curry Vegetable Wontons
These Crispy Curry Vegetable Wontons are filled with a mix of veggies flavoured with some curry before being wrapped in some wonton wrappers and cooked to a crisp!
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pack square wonton wrappers* (thawed in room temperature)
- 2 tbsp sesame oil
- 3 cloves garlic (minced)
- 1/2 head cabbage ((225g), makes 1.5 cups minced)
- 1/2 cup cooked and mashed pumpkin* (see notes)
- 100 g carrot (makes around 1/2 cup minced)
- 1/2 cup (20g) chives, chopped
- 1/2 cup (25g) shiitake mushrooms or other mushrooms of choice, minced
- 1 tbsp soy sauce (or to taste)
- Dash pepper
- 1 tbsp curry powder (or to taste)
- 1/2 tsp salt (or to taste)
- See notes for alternative tofu filling
- Neutral oil (for frying)
- Sweet chili sauce ( or other sauce, for dipping)
- Chopped spring onions (for garnishing)
Instructions
- 1
Heat a pan. Add in 2 tbsp sesame oil. Saute the garlic until aromatic. Add in the minced cabbage, carrot, chives, and mushrooms. Once the vegetables are tender, mix in the pumpkin or other starchy vegetable. Add in the soy sauce, curry powder, and salt to taste. Mix well and adjust the seasonings depending on your desired taste.You can see the notes below for the alternative tofu filling.
- 2
Place the filling in a bowl. Leave to cool for a few minutes. If you are not using a starchy vegetable, add in the cornstarch and mix.
- 3
You can watch the video below to see 3 different ways to fold wontons!
- 4
Prepare a bowl of water and the wonton wrappers.
- 5
Place around 1/2 tbsp of filling in the center of the wonton wrappers.
- 6
Dip your finger in some water. Run your finger through the edges of the wrapper.
- 7
Fold from the bottom to the top most point.
- 8
Seal the edges by pressing together. You'll have a triangle shape like the photo shown.
- 9
Flip over the triangle.
- 10
Carefully press down the centre of the wonton then dab some water on one edge.
- 11
Carefully bring both ends together.
- 12
Seal both pointed edges of the wrapper with a dip of water.
- 13
Repeat this step for the rest of the wrappers. See photos above for step-by-step wrapping process.
- 14
Heat a pan over high heat with oil enough to submerge the wontons. Add the wontons to the oil when it's VERY--this way, the wrappers will beautifully crisp up and not absorb the oil.The wontons should rapidly sizzle when placed in the hot oil.Make sure they are evenly spaced and do no stick to one another.
- 15
Fry until golden brown and crisp, flipping over to evenly brown on both sides.
- 16
Drain the wonton from the oil then turn off the heat. Place the wontons on a strainer and leave to cool for a few minutes before enjoying! Do not cover the wontons sicne they can sog from the heat.
- 17
Enjoy while hot with your favourite sweet chili sauce!
- 18
To bake, heat your own to 350F. Place the wontons on a lined baking tray (I used parchment paper).Brush some oil on both sides of the wonton. Leave to bake for 35 to 40 minutes or until lightly golden brown and crisp throughout. Note that baked wontons won't be as evenly golden brown or crisp as deep fried ones.
- 19
To air-fry, you can air-fry these with some oil for 20-22 minutes at 350F or until lightly golden brown and crisp. Note that air-fryer settings can vary.