- 1/2 cup firm tofu crumbled, well-drained
- 1/4 cup sliced scallions
- 1/4 cup shredded carrot
- 1/4 cup shredded cabbage
- 1/4 cup chopped shitake mushroom
- 3 tbsp chopped canned water chestnuts drained,
- 1 tbsp minced cilantro
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 egg beaten
- 20 wonton wrappers
- Canola oil for frying
Combine tofu through egg in a large bowl and stir well to combine filling ingredients. Spoon one heaping teaspoon filling onto center of each wonton. Wet wonton edges with water, fold over into a triangle, and press lightly to seal. Place on a wax paper-lined baking sheet and cover with a damp paper towel as you fill remaining wontons.
Heat oil in a large Dutch oven or deep fryer to 350 degrees. Working in batches, cook 3-4 wontons at a time until golden brown and crispy (approximately 5-6 minutes per batch). Flip over halfway through cooking to evenly brown both sides. Use a slotted spoon to remove from oil, drain well and place on a paper towel lined plate. Repeat with remaining wontons. Serve warm with dipping sauce of your choice.
Wontons may be filled up to 3 days ahead of time and stored, tightly wrapped, in the refrigerator.They also may be frozen on a cookie sheet, removed and stored individually frozen in a large container or freezer bag to fry in smaller batches. Tip: Use an external oven thermometer or candy thermometer to moderate the heat of your cooking oil.Keeping it as close to 350 degrees as possible ensures crispy, non-greasy results.