Fried Tofu Wontons with Chives and Ginger

Makes: 30 wontons; 4 to 6 servings

Time: 30 minutes, with premade wrappers

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The best wonton wrappers are super-thin, and some of the store-bought kinds may need a little more rolling to get the signature crisp exterior.

• 12 ounces silken tofu
• ½ cup chopped fresh chives (use garlic chives if you can find them) or scallions
• 1 tablespoon minced fresh ginger
• 1 teaspoon sesame oil
• Salt and pepper
• 30 wonton skins (to make your own, see page 355)
• Good-quality vegetable oil, as needed
• Any Asian-style dipping sauce (pages 654–659) or soy sauce mixed with water for serving

1. Put the tofu in a food processor and let the machine run until it’s smooth. Transfer to a bowl and stir in the chives, ginger, and sesame oil by hand, sprinkle with salt and pepper, and stir again to combine.
2. Put 1 scant tablespoon of the stuffing in the center of each wrapper. Moisten the edges of the wrapper with a few drops of water (use a brush or your finger) and fold into a triangle or semicircle. Press the edges together tightly to seal, making sure no air is trapped between the stuffing and wrapper. If you like, fold the tip of the triangle back and press gently. Set each wonton aside on a floured plate or wax paper.
3. Put at least 2 inches oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F (see “Deep-Frying,” page 26). Working in batches and adjusting the heat as necessary, gently put as many of the wontons into the oil as will fit without crowding. Cook, turning once, until golden brown, less than 5 minutes. Drain for a few moments on paper towels, then serve immediately with dipping sauce.

Wonton Soup To make the soup more substantial, you can add some shredded cabbage or ribbons of bok choy to the stock while you cook the wontons: Bring about 6 to 8 cups vegetable stock (pages 97 to 100) to a boil. Stuff and seal the wontons as described. Depending on the size of your pot, boil the wontons in the stock in 1 or 2 batches for about 5 minutes per batch. Gently stir occasionally to prevent sticking. Immediately transfer to bowls, ladle the stock over the wontons, and garnish with chopped scallions.

Sealing Wontons

To make wontons, put a small amount of filling on a square dumpling wrapper; brush the seam lightly (you can use your fingertip) with water or beaten egg yolk, then press closed.