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Tuna Wontons
Tuna Wontons Eileen Goltz | Pareve
35 minutes 30 minutes
5 minutes
50 wontons

An original twist on a classic oriental recipe

  • 2 cans (3 oz.) tuna, drained and finely flaked
  • 2 cups finely chopped bok choy or cabbage
  • ½ cup shredded carrot
  • ⅓ cup minced green onions
  • 2 eggs, beaten
  • ¼ cup soy sauce
  • 1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger
  • ¼ cup celery, minced
  • 1 to 2 Tablespoon toasted sesame seeds
  • 50 to 60 wonton skins
  • Vegetable oil for deep frying
  • Plum sauce, sweet and sour and/or soy sauce for dipping

  1. In a medium bowl, combine cabbage, tuna, carrot, onions, egg, soy sauce and ginger, celery and sesame seeds until mixed.
  2. Position the wonton skins on a dry surface with 1 point facing you. Spoon 1½ teaspoons of the tuna mixture in center of skin (use a slotted spoon if filling is wet); moisten edges of skins with water. Fold bottom corner over filling; fold side corners over first fold. Roll remaining corner over to seal. Repeat with remaining wontons.
  3. In a wok or deep skillet, heat about 3 inches of oil. Fry the wontons, a few at a time, for 2 to 3 minutes or until deep golden brown. Drain well on paper towels and keep warm in a 300°F oven until ready to serve. Serve hot with plum sauce. 

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