- 2 tablespoons vegetable oil, plus 1 quart for frying
- 2 onions, finely chopped
- 4 cloves crushed garlic
- 3 teaspoons curry powder
- 2 potatoes, peeled and finely diced
- 2 carrots, peeled and finely diced
- 3/4 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium vegetable stock
- 1 package wonton wrappers (found in ethnic section of most good grocery stores,)
- All-purpose flour, for dusting work surface
Heat the 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion, garlic, and curry powder and saute until the onions are soft, about 5 to 7 minutes. Add the potatoes, carrots, peas and corn, add season with salt and pepper, to taste. Toss until the vegetables are well coated. Stir in the vegetable stock, cover, reduce the heat and let simmer for 25 minutes. Remove the filling from heat and let cool.
Lay out 1 of the wonton wrappers on a floured surface. Put 1 tablespoon of the filling in the center, dip finger into water and wet the edges. Fold over diagonally and press firmly to close. Set aside on a nonstick surface such as parchment paper. Repeat the process until all filling has been used.
In a large skillet over medium-high heat, heat the 1 quart of oil until it registers 350 to 375 degrees F on a candy thermometer. Gently add the wontons, in batches, being careful not to overcrowd the pan. Be sure to add the wontons to the oil in the direction away from you to avoid any splattering. Fry until lightly browned. Remove the wontons from the oil and set aside on paper towels to drain any excess oil. Transfer to a serving platter and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Stuart O'Keeffe, 2010
Recipe courtesy of Dave Lieberman