Kani Wontons

Danielle Renov Danielle Renov
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40m 6
Medium Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Soy, Egg, Sesame

Directions

Prepare and Fry the Wontons

  1. Lay wonton wrappers out on a clean surface.

  2. Put everything else in a bowl and mix well.

  3. Place a heaping tablespoon of mixture in the center of each wrapper.

  4. Wet the edges of the wrapper with a little bit of water and fold over to create a triangle. Repeat until they are all filled and sealed.

  5. Wet the edges of the wrapper with a little bit of water and fold over to create a triangle. Repeat until they are all filled and sealed.

  6. Heat oil in a medium pot and add a few wontons at a time.

  7. Fry for one to two minutes until golden. Place fried wontons on a wire rack to cool so that they don’t get soggy, or eat immediately.

Make the Dipping Sauce

  1. Mix hot water, sugar, and soy sauce until sugar has dissolved.

  2. Set aside to cool. Once cooled, add scallions.

Notes:

These can be filled and frozen before being fried. Just arrange in single layers divided by parchment paper. Remove from the freezer 10 minutes before frying!

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1 Comment

Sharon Gross •

Huge Hit! Served on several occasions and everyone loved it!! Thank you Danielle and Kosher.com :)

Chaia Frishman •
Reply to Sharon Gross

Kani is a fave of mine. I want to try it in a wonton!