These wontons rarely make it to the table in my house. Try serving these with an icy cold Chinese beer like Tsingtao.
1 package wonton wrappers
1 box vegetarian “sausage patties” (not links)
1 c. scallions, very finely minced
3 T. soy sauce
1-2 t. toasted sesame oil
High heat oil for frying (canola works well)
Water for sealing wontons
In a bowl, crumble “sausage.” Add remaining ingredients and blend well. Let stand for at least 30 minutes to let the flavors infuse. This filling can also be mixed a day or two before using.
Spoon a heaping teaspoon or so of “sausage” mixture into the center of each wrapper. Rub a little water along the two far edges with your finger, then fold wrapper over to make a triangle. Press and seal the edge. Then fold in two points of the triangle to make a sailboat shape.
Heat at least a half-inch of high-heat vegetable oil in a heavy skillet to about 350 degrees. Carefully slide wontons into hot oil and cook them until golden brown. Remove the fried wontons from the pan with a slotted spoon and drain in a single layer on paper toweling.
Serve immediately with one of our favorite dipping sauces, applesauce, or pepper jelly. If you must, you can wait to serve wontons for a little while but be sure to keep them covered in the oven on low temperature so they don’t dry out.
Note: Wontons can also be filled a few hours ahead of frying and serving, but to avoid them getting soggy or sticking together, place on wax paper in a single layer and refrigerate.
TWIN MARQUIS makes a vegan wrapper and is available in many markets.