An original twist on a classic oriental recipe
2 cans (3 ounces) Tuna, drained and finely flaked
2 cups finely chopped bok choy or cabbage
1/2 cup shredded carrot
1/3 cup minced green onions 2 eggs, beaten
1/4 cup tablespoons soy sauce
1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger 1/4 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
In a medium bowl, combine cabbage, tuna, carrot, onions, egg, soy sauce and ginger, celery and sesame seeds until mixed. Position the wonton skins on a dry surface with 1 point facing you. Spoon 1-1/2 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.
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 oven until ready to serve. Serve hot with plum sauce.