| 1 | Heat peanut oil in a wok. |
| 2 | Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes. |
| 3 | Add scallions, sesame oil & tamari & stir well. |
| 4 | Set aside to cool. |
| 5 | set up a work area with wonton wrappers, water & cornstarch. |
| 6 | Place a wrapper in front of you in a diamond position. |
| 7 | Drop a heaping teaspoonful of filling in the centre of the wrapper. |
| 8 | Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. |
| 9 | Press edges firmly to make a seal. |
| 10 | Bring left & right corners together above the filling. |
| 11 | Overlap the tips of these corners, moisten with water & press together. |
| 12 | Place completed wrapper on the corn-starch platter & continue till all wrappers are used. |
| 13 | for soup: drop wontons into boiling water & cook for 5 minutes. |
| 14 | Drain. |
| 15 | to fry: heat 2 to 3 cups of oil in a wok till hot. |
| 16 | Deep fry wontons in batches till golden, 2 to 3 minutes on each side. |
| 17 | Drain. |
| 18 | Serve with dipping sauce or duck sauce. |
| 19 | uncooked wontons will keep in the freezer for a good 2 months if well wrapped. |
| 20 | Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer. |
| 21 | "sundays at moosewood restaurant cookbook" |
