Okay, first thing's first. I got my birthday present from Dan yesterday (thankyou thankyou thankyou), Isa Chandra Moskovitz's book Vegan With a Vengeance and her's and Terry Hope Romero's Veganomicon. Yah yah, I'm not exactly a vegan, but that doesn't mean that I'm not amazed by the creative ways that foods are tackled. Plus, I don't see anything wrong with eating vegan (except missing out on honey...that's messed up).
Second thing: yum, I did real good last night. Reeeeal good. These wontons were easy, incredibly delicious, and smacked of a professionalism that I didn't realize I possessed.
Tasty Lil' Wontons
1 package of wonton wrappers (I used Nasoya)
1 small onion, diced
3 cloves of garlic, diced
5-6 small shiitake mushrooms
1/2 of a large carrot, grated
1/4 cup soy sauce
2 Tbsp rice vinegar
1 tsp sugar
1 tsp sesame oil
1 Tbsp finely chopped green onions
1 clove garlic, finely chopped
1. Heat a tablespoon on olive oil in a medium size pan. Add the onion and garlic. Allow them to soften and become transparent, then add the carrots. Cook for another 5 minutes before adding the mushrooms. Mix in a teaspoon of tamari sauce, and let that puppy cook on low for about 20 minutes. Turn of flame and allow the mix to cool.
2. Make your dipping sauce: add all ingredients together.
3. Put a small amount, about 1 tsp, in the middle of the wonton wrapper. Spread it out a bit so that the wontons won't break while cooking. Run a wet finger around the edge and seal the wonton. Put it on a plate and cover, so that the dough doesn't dry out.
4. Immerse the wontons in boiling salted water for no more than 20 seconds, then fry 'em up in about a tsp of vegetable oil.