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🍽️ Crispy Wonton Pouches

600 kcal · 30 min · 4 servings

Ingredients

• 60 frozen wonton wrappers
• 150 g Napa cabbage
• 2 spring onions
• 2 tsp freshly grated ginger
• 1 tbsp freshly chopped cilantro
• 1 romaine lettuce
• 10 g dried shiitake mushrooms
• 200 g carrots
• 2 garlic cloves
• 2 tbsp soy sauce
• 3 tsp sesame oil
• salt
• pepper (from the mill)
• 1 egg white
• 800 ml oil (for frying)
• 2 tbsp sesame seeds
• 1 tsp grated orange zest
• 2 tbsp orange juice
• 4 tbsp white wine vinegar
• 1 tsp honey
• 6 tbsp oil
• tabasco

Instructions

1. 1. Let the wonton wrappers thaw slowly.
2. 2. Count the number of wrappers you need for the filling and set them aside.
3. 3. Pour boiling water over the mushrooms.
4. 4. Let the mushrooms soak in the water for about 20 minutes.
5. 5. Toast the sesame seeds in a wok without adding any fat.
6. 6. Set the toasted sesame seeds aside.
7. 7. Peel the carrots.
8. 8. Cut the carrots into very fine, thin sticks.
9. 9. Wash the Chinese cabbage and spring onions.
10. 10. Trim off the tough parts from the vegetables.
11. 11. Cut the vegetables into fine cubes.
12. 12. Peel the garlic.
13. 13. Mince the garlic very finely.
14. 14. Drain the mushrooms.
15. 15. Remove the tough stems from the mushrooms.
16. 16. Finely chop the mushroom caps.
17. 17. Mix the mushrooms with the prepared vegetables.
18. 18. Add the chopped garlic to the mixture.
19. 19. Add the ginger.
20. 20. Add the coriander plant.
21. 21. Add the soy sauce to the bowl.
22. 22. Add 2 teaspoons of sesame oil to the mixture.
23. 23. Season the filling with salt to taste.
24. 24. Season the filling with pepper to taste.
25. 25. Lay the wonton wrappers out flat one by one.
26. 26. Brush the edges of the wrappers with beaten egg white.
27. 27. Place a heaped teaspoon of the filling in the center of each wrapper.
28. 28. Fold the sides of the wrappers over the filling.
29. 29. Form small pouches from the wrappers.
30. 30. Heat the oil in a wok for frying.
31. 31. Hold a wooden spoon handle in the oil.
32. 32. Wait until small bubbles rise from the wood.
33. 33. Separate the romaine lettuce into individual leaves.
34. 34. Wash the lettuce leaves.
35. 35. Trim off tough parts from the leaves.
36. 36. Spin the lettuce leaves dry.
37. 37. Cut the lettuce leaves into fine strips.
38. 38. Fry the wonton pouches in batches.
39. 39. Fry the pouches for about 3 minutes.
40. 40. Remove the pouches from the oil when they are golden brown and crispy.
41. 41. Let the finished pouches drain briefly.
42. 42. Keep the finished pouches warm in the oven at 70 degrees Celsius.
43. 43. Whisk vinegar, orange zest, and orange juice in a bowl.
44. 44. Add honey to the sauce.
45. 45. Add a few dashes of Tabasco sauce.
46. 46. Season the sauce with salt.
47. 47. Season the sauce with pepper.
48. 48. Stir 6 tablespoons of oil into the sauce.
49. 49. Add the remaining sesame oil to the sauce.
50. 50. Mix 1 tablespoon of sesame seeds into the sauce.
51. 51. Toss the salad in the sauce.
52. 52. Divide the salad among plates.
53. 53. Arrange the wonton pouches on top of the salad.
54. 54. Sprinkle everything with the remaining sesame seeds.

Nutrition per serving

• kcal: 600
• Protein: 25 g · Fett/Fat: 34 g · Carbs: 62 g