Wonton with Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 250 g flour
- 6 tablespoon water
- 1 egg (s)
For the filling:
- 1 tablespoon oil
- 1 tablespoon onion (s), finely chopped
- 1 small clove (s) garlic, chopped
- 60 g mushrooms, chopped
- salt
- Oil for deep-frying
For the dip:
- 2 tablespoons oil
- 2 spring onions, thinly sliced
- 3 tablespoon soy sauce
- 1 tablespoon sherry
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Knead the egg with water and flour to a firm dough, cover it with a damp cloth and let it rest for 30 minutes. Then roll out to approx. 1.5 mm and cut out 8 squares or cut out circles with a glass.
- For the filling, heat the oil in the wok to stir-fry the onions and garlic for 2 minutes. Stir in the mushrooms and fry for another 2 minutes, season well with salt and let the filling cool down.
- Place 1 teaspoon of the filling in the middle of each piece of dough, lift the edges of the dough and press together over the filling. Bake the wontons in the deep fryer at 170 ° C until golden brown.
- For the sauce, heat the oil until small bubbles form in the oil on a wooden spoon handle. Put the spring onions in a small bowl and slowly pour the oil over them. Then add the remaining ingredients and stir everything well.
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