Description

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel, also available from archive.org (http://www.archive.org/details/Kitchen_Bitch). Published here with the author's permission.

Provided is a compilation of recipes gathered over several years, primarily from Laing House events. Laing House (http://www.lainghouse.org) is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Dinner
Vegetarian Wontons	C ■■■■□ U Deep Fryer
Makes about 45 - 50 wontons Ingredients: ½ cup Firm tofu, mashed 1 Green onion, diced 4 Water chestnuts, chopped 2 Tbsp Carrot, shredded 1 Bok choy leaf, shredded 1 Egg, lightly beaten ¼ tsp Salt Pinch of pepper 1 Tbsp Soy sauce 1 tsp Granulated sugar 2 tsp Ginger, minced 1 tsp Sesame oil 45 Wonton wrappers, or as needed 3 to 4 cups Oil for deep-frying, as needed Hoisin sauce or soy sauce for dipping, as needed Directions: Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings. Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit. To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges. Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce. Alterations: None
Notes:

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