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
- 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 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.
- 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.